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Serves 2 portion
Brown bread slices6
Medium size onion1
Medium size tomato1
Serrano pepper [the thick light green chilly] 1
Tomato puree2 tbsps
Dhaniya powder1 tsp
Cut the bread in bite size pieces.
Chop the tomatoes, chilly and onion.
Heat oil in a pan and add the cumin. Let it splutter.
Add the onion and green chilly. Sweat it for 2-3 minutes.
Now add the tomatoes, salt and dhaniya powder.
Pour in about 3-4 tbsp water to help the tomatoes soften
After about 3-4 minutes, add the tomato puree.
Once the mixture resembles the consistency of almost a regular ketchup [not hienz], add the bread.
If the masala is too thick and not coating the bread, sprinkle some water drops at a time and mix. Repeat until right proportion of masala to bread is achieved.
Sprinkle sev and peanuts on top and devour
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