Oct 22, 2009



  • 2-3 medium potatoes boiled
  • 1 tbsp dabeli masala
  • salt and red chili powder to taste
  • 1 tbsp oil
  • 6-8 buns
  • Chopped cilantro
  • Few cut grapes
  • Finely chopped onion
  • Thin sev
  • Roasted peanuts

Green Chutney -
  • 1/2 cup chopped cilantro
  • 1/2 cup mint leaves
  • 1-2 green chilies
  • salt, sugar and lime juice - per taste

Sweet Chutney -
  • 3 tbsp tamarind pulp (as thick as possible)
  • 6-7 pitted dates
  • 2-3 tbsp jaggery
  • salt, red chili powder - per taste
  • pinch of cumin powder
  • Boil and skin the potatoes and mash them.
  • Heat oil in skillet and add 1/4 tbsp dabeli masala to it.
  • Add mashed potatoes, remaining masala, salt, red chili powder and mix it well.
  • Add couple tbsp of water to the mixture if needed. Cover it for couple of minutes and turn off the gas.
  • Chutneys - Grind all the ingredients of green chutney and set it aside. Also grind all the ingredients of sweet chutney and set it aside.
  • Apply green chutney on 4 slices of bread.
  • Apply potato filling on these four slices of bread evenly. Apply sweet chutney over the potato filling and sprinkle 4-5 peanuts on.
  • Now sprinkle chopped onion, cilantro, grapes & thin sev.
  • Cover with remaining four slices.
  • Heat a tava/skillet. Apply few drops of oil to the skillet and set the bread slices down.
  • Let them turn brown on one side then turn and then cook the other side till golden brown.
  • Serve warm with ketchup or prepared green and sweet chutney.

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