Friday 2 August 2013



Sandwich bread 6slices
Boiled milk 400ml
Potatoes 500gms
Peas 60gms
Nutmeg 1/8 nos
Oil to fry
Onions 125gms
Ginger 15gms
Green chillies 6nos
Coriander leaves 20gms
Peppercorns 8nos
Salt to taste
Butter 15gms


Peel potatoes, wash them, cut each of them into 8 to 10pcs. Boil in salted water till done. Drain, pass through a sieve. Trim the sides of the bread. Keep aside. Fine chop onions, ginger, green chillies and coriander leaves. Shell peas. Boil in salted water. Drain, refresh. Coarsely crush them. Crush peppercorns. Now mix potatoes, peas, onions, ginger, green chillies, coriander leaves, salt, nutmeg grated and butter.dip the bread lightly in milk. Place filling in the centre of the soaked bread slice. Form into an oval shape, resembling a grenade. Deep fry in hot oil till golden brown all around. Drain & place over the absorbent paper. Dish out and serve as an evening snack with ketchup or a garlic flavoured tomato chilli sauce.

It is a popular evening snack with the office going people. The children also love them as a brunch in school.

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