Ingredients:-
- 1 medium size carrot
- 1 medium size potato
- 1 medium size beet root (optional)
- 4-5 Beans
- Peas (optional)
To Grind:
- garlic 1 small piece
- Fennel seeds 2-3
- Green chili 2-3
- Coriander leaves little bit
- One medium sizes onion finely cut & keep.
To dip
Ingredients
- Sago (sabudana) -1 1/2 cups,
- Potatoes, boiled and mashed-3 medium,
- Roasted peanuts,coarsely grounded -1 cup
- Green chillies, finely chopped- 3
- Fresh coriander leaves, finely chopped- 2 tablespoons
- Salt to taste
- Oil to deep fry
Method :
- In a bowl, soak the sago for about 8 hours, or overnight (See tips below for the method)
- Drain off excess
Bread slices – 4 (white or, wheat bread)
For Topping
Onion-1 Finely chopped
tomato-1 Finely chopped
Green chilli (chopped finely)
Carrot(grated)
Capsicum (chopped)
Oil – 1 tsp
Salt to taste.
Method:
- Heat Pan, add oil when it is hot enough add onion, tomato, chillies,capsicum and carrot. Fry for 1-2 minutes, then add salt according to your taste.
- Now top the vegetables on a bread











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