Fry Snacks by JK’s Kitchen

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Potato Peas Toast / Fry Recipe- JK’s Kitchen
INGREDIENTS (1 — 2 TOAST)
1 Boiled Potato for 2 Toasts
1/2 Cup Boil Vegetables (Carrot, Cabbage, Cauliflower)
1 Cup Boil Peas
2 — 4 Bread Slice
1 Tsp. Corn Flour
2 Tsp. Ginger Garlic And Chili Chopped
½ Tsp. Red Chili Powder
½ Tsp. Dhania Powder
½ Tsp. Gharam Masala Powder
½ Tsp. Cumin Powder (Jeera Powder)
½ Tsp. Chat Masala
2 Tsp. Tomato Ketchup
Semolina / Suji
Salt to Taste
Oil for Deep Fry / Toast

INSTRUCTIONS
 Add boil vegetables in potato and mash it properly with A Spoon or Spatula.
 Add Red Chili Powder, Dhania Powder, Gharam Masala Powder, Jeera Powder, Salt, Ginger, Garlic, Chili and Corn Flour And Mix Everything Well.
 Add half boil peas in it and roughly mash it.
 Add tomato ketchup and chat masala and mix it properly
 Take one bread slice spread the filling evenly on bread press it lightly so that filling stick to bread
 Add some boil peas on its top and cover it with second bread and cut the sides of bread.
 Heat the oil for toast or deep fry. slide the bread slice in medium hot oil and fry / toast it till it become golden brown and crispy on both the sides.
 Drain the fried bread slice on the tissue paper / paper towel to soak out excess oil
 Serve it with ketchup or chili sauce.

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By Jharna Juriani, Khushboo Juriani, Pooja Juriani
Music : Raj Juriani
JK’s Kitchen, Ulhasnagar, Mumbai, India