Dahi Bread Snack

Step 1: Prepare the Potato Mixture

Take two boiled and peeled potatoes. Add salt to taste and about 1/2 teaspoon (or less) of MDH Kitchen King mixed masala powder. Mash the potatoes thoroughly until there are no lumps.

Step 2: Prepare the Bread

Take a slice of bread and evenly spread the mashed potato mixture from corner to corner. Using a knife, first cut the bread slice into four equal squares, then cut each square diagonally to form 8 triangular pieces.

Step 3: Prepare the Batter

In a bowl, combine 3 tablespoons of fresh curd (dahi) with 1 tablespoon of besan (gram flour). Add salt to taste, a pinch of red chili powder, a pinch of amchur powder, and a tiny pinch of MDH Kitchen King mixed masala powder. Add a handful of washed curry leaves. Mix all ingredients well. If the batter is too thick, add water gradually (2-3 spoons at a time) until it reaches a smooth, pourable consistency.

Step 4: Deep Fry the Snacks

Heat oil in a pan for deep frying. Dip each potato-spread bread piece into the prepared batter, ensuring both sides are fully coated. Carefully place the coated bread pieces into the hot oil. Fry until they turn a light golden brown and become crispy. Use a slotted spoon to flip them as needed to ensure even cooking. Once cooked, remove them from the oil and drain any excess oil.

Step 5: Serve

Arrange the crispy Dahi Bread snacks on a plate. Serve hot with tomato sauce or any other chutney of your choice.

• Ensure the mashed potatoes have no lumps for smooth spreading on the bread.

• Adjust the amount of spices in both the potato mixture and the batter according to your taste preference.

• If you don't have curry leaves, you can use fresh green coriander for a different flavor profile.

• For a healthier option, you can shallow fry the bread pieces instead of deep-frying them.

• Substitute curry leaves with finely chopped fresh green coriander.

• Shallow fry the bread pieces in less oil instead of deep-frying.