Hyderabadi Toast Recipes

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HYDERABADI TOAST



Hyderabadi Toast image

This recipe was submitted by Neha Dadlani in this week's Thursday magazine and won her a gift voucher to my bro's favourite place(hotel) to dine in and party! I think this is a real filling treat! Enjoy!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

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
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)

Steps:

  • 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.
  • Mix well.
  • Apply this mixture evenly with the help of a spoon on the diagonally cut slices of bread.
  • 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.
  • When the bread turns golden brown, flip the side of the slice.
  • Remove onto clean absorbent tissue papers/kitchen towels/paper napkins.
  • Now apply the mint chutney on the fried bread slices, evenly all over on the potato mixture side of the fried bread.
  • On top of this, apply a layer of Tomato Ketchup.
  • Sprinkle finely chopped onions all over it.
  • Lastly, sprinkle corriander leaves and sev all over the slice on the side containing the potato mixture.
  • Serve hot for a delicious potato breakfast your going to want over and over again!

Nutrition Facts : Calories 208.5, Fat 1.2, SaturatedFat 0.2, Sodium 361.3, Carbohydrate 46.3, Fiber 5, Sugar 8.5, Protein 5.9

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