IngredientsBread slices – 6 Boiled potatoes – 2 Chopped green chilli – 1 tsp Coriander powder – 1 tsp Green coriander choped – 1 tsp Rai, sarso, jeera or urad dal – 1 tsp Curd – 1 cup Oil – 2 tsp Salt – as required Curry leaves – few Garam massala – 1/2 tsp
Cut bread slices in to round shape using a katori or glass and keep aside. Mash the boiled potatoes, add the green chilly, green coriander, coriander powder and salt and red chilli powder and mix well. Mix some water in curd and make it a semi thick liquid. Heat the oil in a small pan and add the mustard seeds, jeera and urad dal. When the seeds crackle, add the curry leaves, garam massala and pour this tempering to the curds and mix well. Place the potato mixture on one side of bread and spread the dahi mixture on the other side of bread. Heat a non stick tava and grease it with oil and put the bread such that curd sides facing upwards. Cover and cook on a slow flame for 10-15 mins, till the potatoes turn red and dahi is kind of absorbed in the bread and serve hot.