Ingredients

• 6 slices - Fresh wheat bread (white or wheat)
• 1 cup - Onion, finely chopped
• 1/2 cup - Finely chopped, capsicum
• 1 cup - Finely chopped, carrot
• 2 - Potatoes, boiled and peeled
• 1 sprig - Spring onion, finely chopped
• 1 cup - Cold milk
• 1 tbsp - Plain flour
• 1 tsp - Chaat masala
• 1/4 tsp - Crushed red chilli
• 1/2 tsp - Pepper powder
• 1.5 tbsp - Butter
• 1 cup - Cheese grated (processed or mozzarella)
• 6 to 8 cups - Muffin tray or other heatproof molds
• Salt to taste.

How to Make Grill'em Quick Cups

• Dice the potatoes and flatten the bread slices slightly with a rolling pin.
• Apply butter lightly on both the sides and press each slice into a mould.
• Moisten by sprinkling a little water and keep aside.
• Heat the remaining butter in a heavy pan and saute the onion until pink.
• Add the potatoes, capsicums and carrots, and stir.
• Now mix the flour and milk until smooth.
• Take a pan and boil the flour and the milk, stirring continuously.
• Now add salt, pepper, chilli, chaat masala and stir it in. Boil until the mixture thickens.
• Now mix together the grated cheese and spring onions.
• Pour some filling into each mould. Then add the cheese mixture.
• Place in a preheat grille or in an oven until the bread is crisp.
• Remove from oven and cool for 2-3 minutes. Remove from the mould and place in a serving dish.
• Serve hot with sauce and coffee or tea.