Recipe- Make Your Kids Happy With Aloo Toast

An interesting and popular open sandwich toast recipe made with spiced potato toppings and spicy namkeen mixture. It is a popular street food recipe in india and is mainly served as a evening snacks with cup of tea or coffee. The recipe is easy and simple to make without any complex ingredients required, and also best way to finish leftover bread slices.

Well many readers may have questions on how this recipe is different from my previous post of masala toast recipe. If you have noticed, in this recipe i have toasted the bread with aloo masala as its topping. Basically there isn’t any stuffing of spice masala in between 2 bread slices like any traditional sandwich recipe.

Ingredients

3 tsp oil
3 clove garlic, finely chopped
2 chilli, finely chopped
½ onion, finely chopped
2 tbsp capsicum, chopped
¼ tsp turmeric
½ tsp kashmiri red chilli powder
½ tsp garam masala
½ tsp cumin powder
½ tsp salt
2 potato / aloo, boiled & mashed
2 tbsp coriander, finely chopped
4 slice bread, white/brown
2 tsp butter
4 tsp green chutney
½ onion, finely chopped
½ tomato, finely chopped
4 tsp coriander, finely chopped
4 tsp tamarind chutney
pinch chaat masala
1 cup sev

Method

* In a large kadai heat 3 tsp oil and saute 3 clove garlic, 2 chilli.

* Also, saute ½ onion and 2 tbsp capsicum and saute for a minute.

* Keeping the flame on low add spices and ½ tsp salt.

* Saute on low flame until spices turn aromatic.

* Furthermore, add 2 potato and mix well until the spices are well combined.

* Now add 2 tbsp coriander and mix well. aloo masala ready.

* To prepare toast, brush butter over one side of bread.

* On the other side of bread spread 1 tsp green chutney.

* Top with 2 tbsp of prepared aloo masala.

* Toast the bread until the bottom turns golden brown.

* Cut the bread to half and tomato sauce.

* Further spread 2 tsp onion, 2 tsp tomato, and 1 tsp coriander.

* Continue to top with 1 tsp tamarind chutney and pinch chaat masala.

* Finally, top with 3 tbsp sev and enjoy aloo toast.