Whole Wheat Bread Cones With Potato and Mint Filling

by Tarla Dalal

Added to 37 cookbooks
This recipe has been viewed 6697 times

Children love finger foods… they are hep! whole wheat bread tartlets served with the all-time favourite potato is sure to rock their snack time, in a healthy way.

Add your private note

Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Makes 6 cones
Show me for cones

Ingredients

For The Tartlet Cases
6 whole wheat bread slices
1 tsp butter

For The Potato and Mint Filling
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup boiledand chopped potatoes
1/4 cup boiled sweet corn kernels
1 tbsp finely chopped mint leaves (phudina) leaves
1 tbsp finely chopped coriander (dhania)
2 tbsp milk
1 tbsp grated mozzrella cheese
salt to taste

Other Ingredients
2 tbsp grated mozzrella cheese for the topping
2 tbsp tomato ketchup for serving

Method
For the tartlet cases

Lightly grease a muffin tray or 6 tart moulds and keep aside.
Remove the crusts from the bread slices and flatten each slice using a rolling pin.
Press each slice of the flattened bread into the greased muffin tray or in the tart moulds and keep aside.

For the potato and mint filling

Heat the oil in a non-stick pan and add the cumin seeds.
When the seeds crackle, add the potatoes, corn and mint leaves and coriander and mix well.
Add the milk, cheese and salt, mix well and cook for 2 to 3 minutes.
Remove from the flame and divide the mixture into 6 equal portions. Keep aside.

How to proceed

Spoon a portion of the filling mixture into each bread tartlet.
Sprinkle a tsp of cheese on top of each tartlet and bake in a pre-heated oven at 170°c (350°f) for 10 to 12 minutes or till the tartlets turn light brown in colour and crisp.
Serve immediately topped with tomato ketchup.

Handy tip: