Paneer, Potato and Corn Toast Video by Tarla Dalal's Team Video by Tarla Dalal
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Paneer Potato And Corn Toast Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
7 Mins
Total Time
17 Mins
Makes
16.00 toast
Ingredients
For The Topping
1/2 cup chopped paneer (cottage cheese)
1/2 cup boiled and chopped potatoes
1/2 cup boiled and lightly crushed sweet corn kernels (makai ke dane)
3/4 cup milk
1 tbsp finely chopped green chillies
salt to taste
2 tsp cornflour
1/3 cup grated processed cheese
2 tbsp finely chopped coriander (dhania)
Other Ingredients For Paneer , Potato and Corn Toast
16 bread slices
butter for greasing and brushing
8 tsp grated processed cheese
For Serving With Paneer , Potato and Corn Toast
Method
- To make the topping for paneer potato and corn toast, 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.
- Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Allow it to cool slightly and keep aside.
- To make the paneer potato and corn toast, cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter.
- Place the bread roundels on a greased baking tray and apply a little butter on each bread roundels.
- Bake in pre-heated oven at 200°c (400°c) for 8 to 10 minutes, or till they turn light brown and crisp.
- Spread a little topping (approx. 1 tbsp) on the toasted bread roundels and sprinkle ½ tsp of cheese on top.
- Bake again in a preheated oven at 200°c (400°f) for 5 to 7 minutes, or till the cheese melts.
- Serve the paneer potato and corn toast immediately with sweet chilli sauce.
See step by step images of Paneer, Potato and Corn Toast
