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Whole Wheat Bread Cones with Potato and Mint Filling
Tarla Dalal
30 June, 2010
Table of Content
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
6 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 boiled and chopped potatoes
1/4 cup sweet corn kernels (makai ke dane)
1 tbsp finely chopped mint leaves (phudina) leaves
1 tbsp finely chopped coriander (dhania)
2 tbsp milk
1 tbsp grated mozzarella cheese
salt to taste
Other Ingredients
2 tbsp grated mozzarella cheese for the topping
2 tbsp tomato ketchup for serving
Method
- 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.
- 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.
- The bread slices should be absolutely fresh, else the tartlets will crack.
- 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.
Whole Wheat Bread Cones with Potato and Mint Filling recipe with step by step photos
Madhu
Jan. 5, 2021, 7:37 p.m.
Perfect even for young kids
Tarla Dalal
Jan. 5, 2021, 7:37 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
