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Wednesday, April 6, 2016

Potato & Chutney Breakfast Toast

Sometimes it happens that we have some leftovers and really do not understand how to utilize it in the best way. This breakfast toast is all about that. When there is no more idli or dosa batter left and lot of chutney and potato bhaji remains, just spread it over the bread slices and shallow fry. Kids love it as it is not at all messy and tastes equally good. 


  • Slices of bread
  • Potato Bhaji
  • Any chutney
  • Some cheese slices (according to your preference)
  • 3 to 4 tbsp of sesame seeds
  • Cooking oil for frying.


  1. Heat a pan with few spoons of oil.
  2. Take a slice of bread and spread 1 tsp of chutney.
  3. Sprinkle some grated cheese or pieces of cheese slice.
  4. Spread 2 tbsp of potato bhaji and sprinkle sesame seeds.
  5. Now shallow fry the bread slice with filling side down. 
  6. Cook on medium flame for 3 minutes and slowly turn the slice over and cook on the other side till the bread slices is crisp.
  7. Serve hot with tomato sauce.

For Green Chutney


  • 1 cup fresh grated coconut
  • 1 small piece of ginger grated
  • 1 clove of garlic chopped
  • 1 green chili chopped (1-if it is too hot; 2 if mild)
  • 1/2 tsp cumin whole
  • 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
  • 3 tbsp roasted chana dal (also known as phutana)
  • Small bunch of fresh coriander leaves chopped (1 cup)
  • Salt to taste
  • 4 curry leaves.


Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

For Potato Bhaji


  • 3 medium size potatoes
  • 2 medium onion
  • 1 inch piece of ginger
  • 2 to 3 green chilies
  • 6 to 7 curry leaves
  • 1 tbsp urad dal
  • 2 tsp cumin
  • 2 dry red chilies 
  • 1/4 tsp turmeric powder
  • 1/4 cup chopped coriander leaves
  • 4 tbsp cooking oil
  • Salt to taste.


1) In a pressure cooker, boil 3 medium size potatoes. No need to peel or cut. Once it is cooked, peel and mash the potatoes.
2) While the potatoes are getting cooked, you can prepare the tadka and keep ready.
3) For Tadka (tempering): Heat oil in a sauce pan and add 1 tbsp urad dal and 2 tsp cumin seeds. When it starts crackling and changes color, add 2 dry red chilies, chopped ginger, green chilies and curry leaves.
4) After a minute, add 2 medium onion roughly chopped, and fry till they just soften, do not brown the onion.
5) Add 1/4 tsp turmeric and fry for few seconds till well combined with onion.
6) Add the mashed potatoes and mix well.

7) Finally add salt and chopped coriander. And cook for 2 minutes and remove from the heat.

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