Hyderabadi Toast

Time

Prep 20 min · Cook 30 min · 50 min total

Difficulty

medium

1. 1

   Mash the boiled potatoes in a bowl. Add Worcestershire sauce/ lemon juice [for vegetarian use only the lemon juice], green chillies, salt to taste and corriander leaves to it.

2. 2

   Mix well. Apply this mixture evenly with the help of a spoon on the diagonally cut slices of bread.

3. 3

   You will notice the mixture will stick on to the bread. Heat oil in a wok. Deep fry these bread slices making sure that the side of the bread containing the potato mixture is facing down.

4. 4

   When the bread turns golden brown, flip the side of the slice. Remove onto clean absorbent tissue papers/kitchen towels/paper napkins.

5. 5

   Now apply the mint chutney on the fried bread slices, evenly all over on the potato mixture side of the fried bread.

6. 6

   On top of this, apply a layer of Tomato Ketchup. Sprinkle finely chopped onions all over it.

7. 7

   Lastly, sprinkle corriander leaves and sev all over the slice on the side containing the potato mixture.

8. 8

   Serve hot for a delicious potato breakfast your going to want over and over again!

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.