When evening hunger hits and only something spicy and tangy will do, there's no need to step out to the market. Leftover boiled potatoes and a few bread slices can be turned into a chaat-flavoured toast that pulls both kids and adults straight to the plate. The best part is that it isn't fiddly to make and comes together in just a few minutes using spices already sitting in the kitchen. Here is the full step-by-step method.
What you need for the potato toast
The recipe calls for 3 medium-sized boiled potatoes, bread slices, 1 medium-sized onion and 1 chopped capsicum. Alongside these, keep ready 2 tablespoons of green chutney, 4 to 5 tablespoons of sweet chutney, a handful of coriander leaves, a pinch of chaat masala, red chili flakes, salt to taste and butter as needed.
Prepare the toppings in advance too
The toppings are what actually give this toast its authentic chaat flavour. Keep processed cheese and sev ready as needed, along with lemon juice, fresh coriander, a pinch of chaat masala, masala chana dal and pomegranate seeds, so everything can be sprinkled on the moment the toast comes off the pan.
First, mix the spiced potato filling
In a large bowl, take the chopped boiled potatoes and add the chopped onion and chopped capsicum to it. Now add the green chutney, sweet chutney, chaat masala, red chili flakes and salt. Mix everything together gently and slowly so the potato pieces don't break apart and hold their shape. Taste it once after mixing and adjust the salt or spice level if needed.
Spread the filling on bread and set the pan
Take the bread slices and spread butter well on all sides. On the buttered side, spoon on the prepared potato filling and spread it out evenly. Next, turn on the gas, place the pan on high heat, and let it warm up slightly. Once the pan is hot, add butter to it and let it melt.
Slow cooking is the step that matters most
Place the bread slices on the pan with the filling side facing up. Cover the pan and toast on low flame until the underside turns completely golden and crispy. Cooking on low heat allows the bread to warm through properly while the topping mixture sets on top. Once toasted, transfer the bread to a board and cut it into pieces of your preferred size.
Add the toppings and serve it hot
Over the cut pieces, add grated processed cheese, sev, lemon juice, fresh coriander, a pinch of chaat masala, masala chana dal and pomegranate seeds. With this, the tangy, crispy potato toast is completely ready. Serve it immediately so both the crunch of the toast and the freshness of the toppings are retained.
