Paneer, Potato and Corn Toast


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This snack recipe is made with a combination of paneer, potato and corn. This toast will surely be loved by all. The bread is crispy and the topping is creamy and spicy. Serve it immediately once made.

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Preparation Time: 
Cooking Time: 
Baking time:  20 to 25 minutes.
Baking temperature:  200°C (400°F).
Makes 16 toast
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Ingredients

Method
For the topping

  1. Combine all the ingredients, except the coriander in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till thick, while stirring continuously.
  2. Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  3. Allow it to cool slightly and keep aside.

How to proceed

  1. Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter.
  2. Place the bread roundels on a greased baking tray and apply a little butter on each bread roundels.
  3. Bake in pre-heated oven at 200°c (400°c) for 8 to 10 minutes, or till they turn light brown and crisp.
  4. Spread a little topping (approx. 1 tbsp) on the toasted bread roundels and sprinkle ½ tsp of cheese on top.
  5. Bake again in a preheated oven at 200°c (400°f) for 5 to 7 minutes, or till the cheese melts.
  6. Serve immediately with sweet chilli sauce.
RECIPE SOURCE : PotatoesBuy this cookbook
1 review received for Paneer, Potato and Corn Toast
1 FAVOURABLE REVIEW

The most Helpful Favourable review

 Reviewed By
Payal Parikh 86October 12, 2012

I made this recipe for a party at my place and the guest really loved it...it is a perfect recipe it is crisp, creamy and spicy all in 1..

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Helpful reviews for this recipe
Reviewed October 12, 2012by Payal Parikh 86

I made this recipe for a party at my place and the guest really loved it...it is a perfect recipe it is crisp, creamy and spicy all in 1..

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