Paneer, Potato and Corn Toast

Tarla.Dalal's picture

Jan. 01, 2014

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.


For topping
Cottage cheese 1/2 Cup (8 tbs) , chopped
Boiled potato 1/2 Cup (8 tbs) , peeled and chopped
Boiled sweet corn kernals 1/2 Cup (8 tbs) , lightly crushed
Milk 3/4 Cup (12 tbs)
Green chilies 1 Tablespoon , finely chopped
Salt To Taste
Cornflour 2 Teaspoon
Processed cheese 1/3 Cup (5.33 tbs) , grated
Coriander 2 Tablespoon , finely chopped
Other ingredients
Bread slices 16
Butter 2 Tablespoon (For greasing and brushing)
Processed cheese 8 Teaspoon



1. Preheat the oven to 220C.

2. Grease a baking tray with butter.


3. In a pan. add corn, milk, cottage cheese, potato, green chilies, salt, cornflour and cheese, cook stirring over medium flame for 4 to 5 minutes or until the mixture gets thick. Add coriander mix and set aside.

4. Using a cookie cutter, cut the bread slices into rounds or any desired shape and place on the prepared tray. Lightly brush the bread rounds with butter.

5. Bake at 200C for 8 to 10 minutes, until light brown and crisp.

6. Place little topping over each toasted slice and top with some cheese. Bake at 200C for another 5 to 7 minutes.


7. Serve hot with sweet chili sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 427Calories from Fat 91

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 1085 mg45.21%

Total Carbohydrates 65 g21.7%

Dietary Fiber 4 g16%

Sugars 5 g

Protein 19 g38%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet