Name: Instant Bread Idli recipe by Abhilasha Gupta at BetterButter
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Ingredients: Bread slice 5; Potato cutlet 5; Curd 1 cup; Mustard seeds 1 tsp; Corriender chutney 1 cup; Tamarind chutney 1 cup; Pomegranate seeds and sev bhujiya for garnish

Ingredients Serving: 4

Bread slice 5
Potato cutlet 5
Curd 1 cup
Mustard seeds 1 tsp
Corriender chutney 1 cup
Tamarind chutney 1 cup
Pomegranate seeds and sev bhujiya for garnish

Instructions

2 BOILED POTATOES MASHED, 1 TBSP CORIANDER LEAVES, 1 GREEN CHILLI, 1TSP CHAT MASALA
SALT TO TASTE, 1 /2 TSP CUMIN, 1/2 TSP RED CHILLI POWDER.
MIX WELL.
MAKE BALLS.
POTATO CUTLETS ARE READY.
HEAT 1 TSP OIL ADD 1 TSP MUSTARD SEEDS.
ADD TADKA IN 1 CUP CURD.
CUT THE BREAD WITH GLASS.
MAKE ROUND SLICE OF BREAD.
ALL CUTLETS AND BREADS STICK LIKE THIS.
IN A PAN PLACE A CUTLET WITH ROUND SLICE OF BREAD ON TOP OF IT.
SPREAD 1, 2 TSP CURD ON THE BREAD SLICES.
LET IT COOK FOR 5 MINUTES.
COVER THE LID FOR 2 MINUTES.
SIMULTANEOUSLY PREPARE ALL BREAD IDLI LIKE THIS. HEAT OFF.
PLACE THE IDLI IN SERVING PLATE.
TOP WITH LITTLE CORIANDER CHUTNEY.
TOP WITH TAMARIND CHUTNEY.
ADD POMEGRANATE AND SEV AT SIDES OF THE PLATE.
SERVE IMMEDIATELY.

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