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DRY FRUIT MODAK
Potato and Corn Rolls
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1/2 lb - medium shrimp, peeled and deveined
16 slices - white bread, crust removed
1 - medium sized potato, boiled
1 - medium sized yellow onion, chopped
1 tbsp - chopped fresh cilantro leaves
2 - green chillies, chopped
1 tbsp - ginger paste
1/2 tsp - garam masala powder
1 tsp - lemon juice
1 cup - Besan (Gram flour)
1/2 tsp - pepper powder
1/2 tsp - coriander powder
Salt to taste
Water for batter
Oil for deep frying
How to Make Shrimp toast
Put the shrimp, onions, cilantro, ginger and salt in a food processor and finely chop all the ingredients. Do not puree.
In a bowl, mash the potato and add this mixture to the garam masala powder, coriander powder and lemon juice. Mix well.
Add besan, pepper powder, a pinch of salt and mix all the ingredients together.
Pour water a little at a time make a smooth batter (neither too thick nor too loose).
Spread equal amounts of the shrimp mixture onto 8 slices of bread.
Top with the remaining slices of the bread.
Press together gently but firmly.
Heat oil in a large skillet.
Dip bread pieces in the batter and fry till crisp on medium flame.
Serve hot with tomato ketchup.
Recipe Courtesy: http://www.onlyfishrecipes.com/
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