This was, is and will always be a favourite. Aloo corn toast has been a favourite since childhood, when I first ate it at a birthday party hosted by one of my school friends. Sandwiches those days were a rarity. Today though it’s available at every outlet, the way it is made totally differs from person to person. Posting the recipe of a Potato corn toast which my friend Anita A Burde shared with me.
Ingredients:
1 loaf of Bread either white or brown
5 potatoes boiled, peeled and mashed
A fistful of corn boiled and drained
Salt
Butter
3 tbsps All purpose or mint chutney. Recipe link given below.
https://vinayasculinarydelights.com/all-purpose-chutney-recipe/
Method:
Add the All purpose Chutney or the mint chutney and boiled corn to the mashed potatoes. Mix and check for salt. If required add some. Do remember to be careful as the butter too has salt. ( If you are using the store bought one).
Apply butter on one side of the slice of bread. Place the potato and corn filling on the unbuttered side and place another slice of bread on top with the buttered side facing upwards. Transfer this to a toaster and toast it till it turns a nice golden brown. Serve it with some tomato ketchup and mint chutney.
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