Whole Wheat Bread Cones with Potato and Mint Filling
by Tarla Dalal
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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.
- 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.
- 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.
- 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.
- The bread slices should be absolutely fresh, else the tartlets will crack.
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