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Potato and Corn Rolls
DRY FRUIT MODAK
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8 - Bread slices
3 - Medium size potatoes
2 - Medium size tomatoes (Finely chopped)
2 - Onions (Finely chopped)
4 - Green chillies
100 g - Frozen peas
2 tbsp - Ginger and garlic paste
1/2 tbsp - Lemon juice
1/2 tbsp - Sugar
1/2 tbsp - Garam masala
4 tbsp - Arrow-root powder or All-purpose flour
Oil to saute the toast
Salt to taste
Coriander leaves for garnishing
100 g - Fine sev for garnishing
How to Make Hawaii Toast
Boil potatoes, peel the skin and mash them.
Add boiled green peas, some coriander leaves, ginger/garlic paste, green chillies paste, sugar, lemon juice, garam masala and salt to the mashed potatoes.
Mix it well and set aside.
Now, on a bread slice, spread the above mixture evenly on one side.
The mixture layer should not be more than 1/4 cm thick.
Sprinkle some of the arrow-root powder on it and lightly press the mixture so that it binds with the bread.
Repeat same with other bread slices and set aside.
Heat a pan on a medium flame, sprinkle some oil to lightly grease the pan. ( Do not use too much oil )
Now toast the bread on both side with mashed potato mixture side first.
Toast until it becomes golden brown on both sides.
Repeat with all other breads.
Once the bread are toasted, spread tomato ketchup on it, sprinkle chopped onions, some sev and two or three coriander leaves.
Cut the toast in to two and serve hot.
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