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1. Peel the potato, cut into chunks, and boil in salted water until very soft. Drain well and mash in a bowl until smooth with a few small chunks.
3 piece Potato
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2. Finely chop the onion, green chili, ginger, and cilantro. Keep them ready near the stove.
1 piece Onion,
1 piece Green chili,
1 inch Ginger,
0.2 cup Cilantro
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3. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
1 tbsp Oil,
0.5 tsp Cumin seeds
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4. Add chopped onion and sauté until soft and light golden.
1 piece Onion
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5. Add chopped ginger and green chili, then sauté for about a minute until fragrant.
1 piece Green chili,
1 inch Ginger
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6. Stir in turmeric powder, red chili powder, coriander powder, garam masala, and black pepper. Cook the spices for about 30 seconds, stirring constantly.
0.2 tsp Turmeric powder,
0.5 tsp Red chili powder,
1 tsp Coriander powder,
0.5 tsp Garam masala,
0.2 tsp Black pepper
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7. Add green peas and a splash of water. Cook until the peas are tender and any excess moisture has evaporated.
0.8 cup Green peas (fresh or frozen),
2 tbsp Water
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8. Add the mashed potato, salt, and amchur or lemon juice. Mix very well, breaking up any large lumps so the mixture is cohesive and dry enough to hold together.
3 piece Potato,
0.5 tsp Amchur (dry mango powder) or lemon juice,
1 tsp Salt
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9. Turn off the heat and stir in chopped cilantro. Taste and adjust salt, tanginess, and chili to your liking. Let the filling cool to warm room temperature.
0.2 cup Cilantro
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10. Lay the bread slices on a board. If the slices are very soft or thick, gently roll them with a rolling pin to flatten slightly for easier sealing.
8 slice Bread slices (sandwich, white or whole wheat)
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11. Cut each bread slice diagonally to make two triangles, or leave whole for rectangular pockets, depending on your preference.
8 slice Bread slices (sandwich, white or whole wheat)
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12. Place a spoonful of the potato-pea filling on one side of each bread piece, leaving a small border around the edges for sealing.
3 piece Potato,
0.8 cup Green peas (fresh or frozen),
1 piece Onion
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13. Lightly brush the edges of the bread with water using your fingers. Press another bread piece over the filling to form a pocket, sealing the edges firmly by pressing all around. Repeat with all bread and filling.
8 slice Bread slices (sandwich, white or whole wheat),
2 tbsp Water
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14. Heat a nonstick or cast-iron pan over medium heat. Add some ghee and let it melt and spread around the pan.
3 tbsp Ghee
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15. Place a few stuffed bread pockets in the pan without overcrowding. Toast until the bottom is crisp and golden brown.
8 slice Bread slices (sandwich, white or whole wheat)
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16. Flip the pockets, add a little more ghee or butter around them, and toast the other side until evenly golden and crunchy. Press gently with a spatula so the pockets crisp evenly.
3 tbsp Ghee,
1 tbsp Butter (optional, for extra richness)
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17. Repeat with the remaining pockets, adding more ghee or butter as needed, and adjust heat to prevent burning while keeping the bread crisp.
3 tbsp Ghee,
1 tbsp Butter (optional, for extra richness)
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18. Serve the hot masala stuffed bread toast pockets immediately with green chutney and ketchup, alongside chai or coffee.
0.2 cup Green chutney (optional, to serve),
0.2 cup Tomato ketchup (optional, to serve)
By mansi