Monday, 8 December 2014




Ginger garlic green chilli paste
½ tbsp
Onion finely minced
½ cup
Carrots finely minced
½ cup
Cabbage finely minced
½ cup
Green peas boiled and lightly mashed
½ cup
Spring onion greens finely shredded
1 no
Capsicum / bell pepper (green or red) finely chopped
1 no
Potatoes boiled and mashed
2 nos
Soya sauce
½ tsp
Red chilli sauce
½ tbsp
White Pepper pdr
½ tsp
1 – 2 tbsp + if req.
Brown bread slices
10 – 12 nos
1 – 2 tbsp
Maida / Refined flour
2 tbsp
Til seeds / Sesame seeds
¼ cup


1.       Heat 1 tbsp oil, add in the ginger garlic paste. Sauté till the raw aroma goes off.

2.       Add in the onion and sauté till it softens and colours a little.

3.       Now add in the carrots and cabbage. Mix and cover and cook on a slow flame.

4.       When it is half cooked add in the peas and mix.

5.       Add in the mashed potatoes along with capsicum / bell pepper and spring onion greens. Mix well.

6.       Season with salt and pepper, add soya sauce, chilli sauce and little vinegar if you like.

7.       Allow the entire mix to cool.

8.       Butter the bread slices, apply generously the prepared vegetables and potato topping.

9.       Prepare a thin paste of maida and water, add in a pinch of salt.

10.   Brush this paste thinly over the applied vegetable topping.

11.   Sprinkle generously with white sesame seeds on top.

12.   Drizzle a little oil over.

13.   Arrange on a greased baking tray and bake at 180°C for 10 – 15 min. The bread should get toasted and should crisp up at the base.

14.   Remove and cut each slice of bread into 3 pieces so that it resembles like fingers.

15.   Serve hot with red chilli sauce.

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