Ingredients
10 slices brown bread, lightly buttered
5 tsp tomato ketchup
For the potato filling2 boiled potatoes
1 tsp cumin seeds (jeera)
3 chopped green chillies
3/4 cup boiled and mashed green peas
3 tsp dried mango powder (amchur)
1 tbsp chopped coriander (dhania)
1/2 tsp nigella seeds (kalonji)
1 tsp oil
salt to taste
For garnishing grated carrots
finely chopped lettuce leaves
Method
For the potato filling
How to proceed
For the potato filling
- Cut the potatoes into very small pieces.
- Heat the oil and fry the cumin seeds until they turn brown.
- Add the green chillies and fry again for a while.
- Add the remaining ingredients and mix well. Allow the mixture to cool a little.
- Divide the mixture into 5 equal portions. Keep aside.
How to proceed
- Cut each brown bread slice into a round.
- Apply butter on one side of 5 bread rounds and tomato ketchup on one side of remaining 5 bread rounds.
- Put the potato filling on the buttered side of each bread round.
- Sprinkle grated carrots and lettuce on side of another bread round.
- Cover with the bread rounds (with the tomato ketchup side on the inside) to make the sandwiches
- Serve immediately.CE :
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