INGREDIENTS1 cup besan (gram flour)
1/4 cup suji (semolina)
2 tbsp cornflour
1 tsp chaat masala
1 tsp kasuri meethi
1 tsp coriander powder
1 tsp garam masala
1 tsp turmeric powder
1/2 cup tomato sauce
1 cup boiled and mashed potato
6-7 bread slices (white/brown/multi-grain)
warm water for making batter
salt and chili to taste
METHOD
Take boiled potato and mix salt, chili, coriander powder, garam masala and chaat masala. Keep aside.
In other deep bowl, mix besan, suji, cornflour and make medium consistency batter using warm water.
Add salt, chili, garam masala, coriander powder, turmeric powder. Mix well.
Take bread slices, trim the edges.
Put tomato sauce on bread slices. Put potato mix all over the bread, dip these slices in besan batter coating all over well.
Heat some butter in non-stick pan, put these slices on pan and cook on medium flame till brown and cooked. Flip and cook from other side.
Slice as per desired shape and serve with tomato sauce.
BATTER SHOULD NOT BE THICK OR TOAST WILL BE HARD.
Pictorial:
1. Mix boiled potato, salt, chili, chaat masala, garam masala and coriander powder.Keep aside.
2. Mix besan, suji, cornflour, salt, pepper, garam masala, coriander powder and turmeric powder.
3. Trim the edges of bread and put tomato sauce.
4. Spread all over potato mix.
5. Dip in besan batter and coat all over well.
6. Heat butter on non-stick pan, cook slices on medium flame.
7. Flip and cook from other side too. Put more butter if required. Press slices with spatula for better crispiness.
8. Serve with tomato sauce.
