1 medium sized bread
1 tsp jeera powder
1 tsp dhania powder
1 tsp saunf powder
1 tsp red chilli powder
salt as per taste
1-cup tomato sauce
1 cup coriander chutney / (pudina)mint chutney / onion chutney / chilli sauce
1 cup little sour curd
Ingredients for seasoning:
3 tb sp refined oil
1/4tsp mustard seeds
1/4tsp jeera seeds
2 green chillies
1 tsp of freshly-cut coriander leaves
Boil the potatoes, peel and smash them and keep aside. Add Dhania powder, jeera powder,
saunf powder, red chilli powder salt as per taste and keep aside.
Heat 1 Tsp oil in a pan and add mustard seeds, jeera seeds, chopped green chilies little
salt and freshly cut coriander leaves and keep aside.
Take a lid of a stainle steel container and cut the bread slice with that so that it is cut into
a round shape. Apply tomato sauce to one side and potato mix to the other side.
Take another slice and apply any one of the chutney put the two slices together with the
sauce – chutney side. Heat the tawa and brush it with oil.
Put the bread slice with the potato mixture on the tawa and apply curds on the top portion.
Pour oil over the sides of the bread and cover with a lid and cook on a medium flame for
5-6 minutes or until the potato mixture is evenly roasted.
Remove from fire and serve hot. The skewer should come out clean if the idlis are done.