Few things better mom's idlis, but they are so hard to recreate. But Chef Saransh Goila shows you a quick and simple way to make those fluffy, yummy delicacies out of bread, sans the messy, sticky, tediousness involved when making with rice. In addition to bread, Goila uses potatoes and curd and what's more, this sweet, tangy and spicy dish brilliantly doubles as a breakfast or an evening snack.
6 slices Bread
4-5 Potatoes (boiled and mashed)
2 pieces Green Chillies (finely chopped)
1 cup Curd
½ tsp Red Chilli powder
½ tsp Garam Masala
½ tsp Jeera powder (cumin powder)
½ tsp Mustard seeds
4-5 pieces Curry leaves
½ tablespoon coriander leaves (finely chopped)
2 tablespoons Oil
2 tablespoons Mint Chutney
2 tablespoons Imli Chutney
1/4th cup Aloo Bhujia
Salt to taste
Make round slices of the bread and set aside.
Mash the potatoes and mix with salt, red chilli powder, garam masala, jeera powder, coriander leaves and make 6 small balls of the mixture.
Whisk the curd to smoothen.
Now heat 1 tbsp of oil, and temper it (make a tadka) by adding some mustard seeds and curry leaves. Combine this with the curd and mix it well and be careful to salt carefully.
Now take one of the bread pieces, gently stick one portion of potato mixture to one side and apply evenly to the whole bread. Repeat it for all the 6 pieces.
On a non-stick tawa (frying pan), pour a little oil, and fry the slices until golden.
After taking them off the pan, immediately pour 1-2 tablespoons of the curd mixture on the top of the bread side (not potato) and spread evenly. Also add some bhujia, imli and green chutney dollops or streaks and serve warm.
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