Boil and mash the potatoes. Chop the onions and carrots finely.
In a pan add oil and saute the onions till golden brown.
Add the carrots, sprouts, salt, red chilli powder, cumin seed powder and garam masala.
Add the mashed potatoes and mix well.
Switch off the flame and add the chopped coriander leaves and lemon juice. Mix well.
In a tawa, toast two slices of bread with butter.
When this becomes golden brown in colour, arrange on a plate and spread the filling, place another 2 toasted slices over it. Serve.
Recipe and image courtesy: Jeyashris Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.