Truly unique, this Yellow Moong Toast is sure to become a hot favourite with anybody who tastes it. Bread is topped with a lip-smacking mixture of mashed potatoes and moong dal paste spiced up with myriad peppy ingredients, and deep-fried in oil till really crisp and golden brown in colour. This appetizing snack has a very pleasing texture that is thoroughly crisp outside and slightly spongy inside. Serve it with tongue-tickling accompaniments like Tabasco sauce and tomato ketchup.
|Yellow moong dal||1/2 Cup (8 tbs) (split yellow gram, soaked for 30 minutes and drained)|
|Cooked mashed potatoes||1/2 Cup (8 tbs)|
|Chopped coriander||1 Tablespoon (dhania)|
|Chopped garlic||1 Teaspoon (lehsun)|
|Soy sauce||1/2 Teaspoon|
|Green chilli paste||1 1/2 Teaspoon|
|Freshly ground black pepper||To Taste (kalimirch)|
|Oil||1 1/2 Cup (24 tbs) (For deep frying)|
Combine the drained moong dal along with approx. 2 tbsp of water and blend in a mixer to a coarse paste.
Transfer the mixture into a bowl, add the potatoes, cornflour, coriander, garlic, soya sauce, sugar, green chilli paste, salt and pepper and mix well.
Divide the mixture into 12 equal portions.
Place a bread slice on a flat surface and spread a portion of the mixture evenly over it.
Heat the oil in a deep non-stick kadhai and slide the toast in it with the topping side facing downwards and deep-fry the toast on a medium flame till it turns golden brown in colour from both the sides.
Repeat steps 4 and 5 to make 11 more toasts.
Cut each toast diagonally into 2 and serve immediately with tobacco sauce or tomato ketchup.