Whole Wheat Bread Cones With Potato And Mint Filling Recipe

Ingredients

• 6 whole wheat bread slices
• 1 tsp butter
• 2 tsp oil
• 1/2 tsp cumin seeds (jeera)
• boiled potato
• 1/4 cup sweet corn kernels (makai ke dane)
• 1 tbsp finely chopped mint leaves (phudina) leaves
• 1 tbsp finely chopped coriander (dhania)
• 2 tbsp milk (whole Buffalo, 6.5% fat)
• 1 tbsp grated mozzarella cheese
• salt (namak) to taste
• 2 tbsp grated mozzarella cheese for the topping
• 2 tbsp tomato ketchup for serving

Steps

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the seeds crackle, add the potatoes, corn and mint leaves and coriander and mix well.
3. Add the milk, cheese and salt, mix well and cook for 2 to 3 minutes.
4. Remove from the flame and divide the mixture into 6 equal portions. Keep aside.
5. Lightly grease a muffin tray or 6 tart moulds and keep aside.
6. Remove the crusts from the bread slices and flatten each slice using a rolling pin.
7. Press each slice of the flattened bread into the greased muffin tray or in the tart moulds and keep aside.
8. The bread slices should be absolutely fresh, else the tartlets will crack.
9. Spoon a portion of the filling mixture into each bread tartlet.
10. Sprinkle a tsp of cheese on top of each tartlet and bake in a pre-heated oven at 170°c (350°f) for 10 to 12 minutes or till the tartlets turn light brown in colour and crisp.
11. Serve immediately topped with tomato ketchup.