Hyderabadi Toast
17 ingredients
14 steps
Ingredients
- 2 medium potatoes, boiled
- 1/4 cup Worcestershire sauce
- 2 lemons, juice of
- 1/4 cup fresh coriander leaves
- 3 -5 green chilies, finely chopped
- salt
- Green mint chutney
- 1 bunch mint
- 1 bunch coriander leaves
- green chili
- tamarind pulp
- salt
- tomato ketchup, as required
- 4 slices bread, diagonally cut
- 2 onions, finely chopped
- 1 cup of yellow sev (used in bhel puris)
- oil, as required to deep fry (use as much as would come half-way up the sides of the wok)
Directions
-
1Mash the boiled potatoes in a bowl.
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2Add Worcestershire sauce/ lemon juice [for vegetarian use only the lemon juice], green chillies, salt to taste and corriander leaves to it.
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3Mix well.
-
4Apply this mixture evenly with the help of a spoon on the diagonally cut slices of bread.
-
5You will notice the mixture will stick on to the bread.
-
6Heat oil in a wok.
-
7Deep fry these bread slices making sure that the side of the bread containing the potato mixture is facing down.
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8When the bread turns golden brown, flip the side of the slice.
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9Remove onto clean absorbent tissue papers/kitchen towels/paper napkins.
-
10Now apply the mint chutney on the fried bread slices, evenly all over on the potato mixture side of the fried bread.
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11On top of this, apply a layer of Tomato Ketchup.
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12Sprinkle finely chopped onions all over it.
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13Lastly, sprinkle corriander leaves and sev all over the slice on the side containing the potato mixture.
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14Serve hot for a delicious potato breakfast your going to want over and over again!
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