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Substances
1 tbsp oil
2 tsp minced garlic
1½ tsp crimson chilli powder
½ cup grated boiled potato
¼ cup finely chopped onion
¼ cup finely chopped tomato
2 tbsp crushed peanuts
2 tbsp sev
2 tbsp pomegranate seeds
Salt, to style
10 items bread toasts
¼ cup date-tamarind chutney
¼ cup mint chutney
¼ cup recent coriander leaves
Preparation
In a small pan over medium warmth, warmth the oil.
Add garlic and crimson chilli powder. Sauté properly until aromatic .Add the potato. Cook dinner, stirring, for 2-3 minutes.
In one other bowl, mix the onion, tomato, peanuts, sev, and pomegranate seeds.
Season to style with salt. Toss properly to combine.
Break the toasts in small squares and add to the tomato combination. Allow them to relaxation within the combination for a couple of minutes to melt a bit.
Add the spiced potato combination and blend properly with the toasts.
Drizzle the date-tamarind and mint chutneys over the toasts. Serve garnished with coriander leaves.
Recipe by Oneza Tabish
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