Bread and Potato Toast

Bread and potatoes is one of the most popular and versatile combinations. There could be a hundred recipes with these two ingredients. I added one more recipe to my recipe world when I learnt this delicious dish from my Mother-in –law. She had made it for breakfast and it surprisingly took very little time to prepare it. Each bite begins with the crunch of the crisp bread bottom and proceeds to a cheese and potato flavor. Yumm!!!

Ingredients:

  • 4 Slices of bread
  • 2 Medium sized potatoes (boiled and mashed)
  • 1 tbsp of peas (optional)
  • 1 tbsp Butter
  • 2 slices of cheese
  • 1 small green chili (chopped)
  • 1 string of Coriander leaves
  • Salt to taste
  • 2- 3 tbsp of oil
  • 2-3 tsp of all purpose flour
  • 2-3 tbsp of water

Method:

  • Cut each slice of bread into 2 halves.
  • Apply some butter on each half and keep it aside
  • In a bowl mix the mashed potatoes with peas, coriander leaves, salt, and chili
  • Cut each cheese slice into 2 pieces
  • Place a half cheese slice on a piece of buttered bread
  • Place the mixture of mashed potatoes on top of the cheese and flatten it.
  • Make a paste (of glue consistency) of the all purpose flour and water
  • Apply a thin layer of this paste on the spread of potatoes
  • Heat a pan with 1-2 tbsp of oil and keep it on medium flame.
  • Place the bread slices on it, the stuffing side facing downwards
  • Flip it the other side when it becomes golden brown
  • When both sides are golden brown, take it off the heat and serve hot with ketchup

Preparation time: 15 minutes

Makes 4 pieces

About [img width=50 src=http://www.slurrpy.com/wp-content/uploads/2015/09/slurrpy-50px.png ]

Food is our inspiration. Through Slurrpy, we hope to inspire people to cook and try different cuisines and flavours. The new Slurrpy is a global platform to interconnect with foodies, chefs, food bloggers and food brands.

Contact Us

Do you have any food-related idea that you want to share with us? Want to collaborate or advertise with us?

Contact Us

FOLLOW US ON

Newsletter