Open Masala Toast

Preparation :25 mins
Cook :10 mins
Total Time :35 mins
Servings :Makes 10 open toasts

Ingredients :

To Be Mixed Into A Topping
2 cups boiled , peeled and mashed potatoes
1/4 cup boiled and mashed green peas
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 1/2 tbsp coriander (dhania) powder
1/4 cup finely chopped coriander (dhania)
1/2 tsp garlic (lehsun) paste , optional
salt to taste

Other Ingredients
10 bread slices
2 1/4 tsp crushed raw mango pickle , refer hand tip
butter for greasing and cooking
1/4 cup finely chopped onions for the garnish
chaat masala for sprinkling

Method :

Divide the topping into 10 equal portions. Keep aside.Cut all the bread slices into approx. 62 mm. (2½ \") diameter roundels with the help of a cookie cutter.
Place 5 bread roundels on a clean, dry surface. Apply ¼ tsp of crushed mango pickle evenly over each bread roundel.
Spread a portion of the topping over each roundel and press it lightly.
Heat a non-stick tava (griddle) and grease it with butter. Place all the 5 open toasts on the tava (griddle) with the open side facing downwards and cook on a medium flame, using a little butter, till they turn golden brown in colour from both the sides.
Repeat steps 3 to 6 to make 5 more toasts in one more batch. Serve immediately garnished with little onions and chaat masala over each open toast.

Handy tip:
Handy tip:The outer hard covering of the mango seed which is usually the part of the pickle should be discarded and not blended.