Open Masala Toast Recipe

Ingredients

• 2 cups boiled and mashed potatoes
• 1/4 cup boiled and mashed green peas
• 1/4 tsp haldi powder (turmeric powder)
• 1 tsp red chilli powder
• 1 1/2 tbsp dhaniya powder (coriander powder)
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp garlic (lehsun) paste, optional
• salt (namak) to taste
• 10 bread
• butter for greasing and cooking
• 1/4 cup finely chopped onion for the garnish
• chaat masala for sprinkling

Steps

1. The outer hard covering of the mango seed which is usually the part of the pickle should be discarded and not blended.
2. Divide the topping into 10 equal portions. Keep aside.
3. Cut all the bread slices into approx. 62 mm. (2½ ") diameter roundels with the help of a cookie cutter.
4. Place 5 bread roundels on a clean, dry surface. Apply ¼ tsp of crushed mango pickle evenly over each bread roundel.
5. Spread a portion of the topping over each roundel and press it lightly.
6. Heat a non-stick tava (griddle) and grease it with butter.
7. Place all the 5 open toasts on the tava (griddle) with the open side facing downwards and cook on a medium flame, using a little butter, till they turn golden brown in colour from both the sides.
8. Repeat steps 3 to 6 to make 5 more toasts in one more batch.
9. Serve immediately garnished with little onions and chaat masala over each open toast.