Ingredients
Units
Scale
- 1 tbsp oil
- 1 cup mashed potato
- 1/2 cup finely chopped bell pepper
- 1 tsp grated garlic
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped red cabbage
- 1/4 cup finely chopped carrot
- 1 tsp chaat masala
- 1/4 tsp chilli powder
- 1/8 tsp ground turmeric
- 1/4 tsp pink salt
- black pepper
- 1–2 tbsp chopped coriander
- vegan butter
- 4 slices bread (I used seeded bread)
Topping options:
- my tangy green chutney + sweet tamarind chutney with onions, tomatoes, sev, pomegranate seeds, coriander leaves, ketchup, chillies (check my youtube video for the combo's I used! )
Instructions
- Heat oil over low-medium heat.
- Add garlic and sauté for 40 seconds.
- Mix in onions and sauté for a few seconds.
- Add bell pepper, carrot and purple cabbage and sauté for 5-7 minutes.
- Combine mashed potato and cook for 3 minutes.
- Mix in chopped coriander and transfer mixture into a bowl.
- Spread both sides of bread with vegan butter and in the same pan toast both sides until golden (or crispy as you like!)
- Add 1/4 of the mixture on each slice of bread and top with whatever you like! (Topping combinations are on my YouTube video and also under each post! I also already have recipes for the tangy green chutney + sweet tamarind chutney, just search for them!)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Breakfast, Snack
- Cuisine: Indian