Paneer, Potato and Corn Toast

Paneer, Potato and Corn Toast

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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.

Paneer, Potato and Corn Toast recipe - How to make Paneer, Potato and Corn Toast

Preparation Time:    Cooking Time:    Baking time:  20 to 25 minutes.   Baking temperature:  200°C (400°F).   Total Time:     Makes 16 toast
Show me for toast

Ingredients
Method
For the topping

    For the topping
  1. Combine all the ingredients, except the coriander in a deep non-stick pan and cook on a medium flame for 4 to 5 minutes or till thick, while stirring continuously.
  2. Add the coriander, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  3. Allow it to cool slightly and keep aside.

How to proceed

    How to proceed
  1. Cut the bread slices into approx. 62 mm. (2 1/2") diameter rounds with a cookie cutter.
  2. Place the bread roundels on a greased baking tray and apply a little butter on each bread roundels.
  3. Bake in pre-heated oven at 200°c (400°c) for 8 to 10 minutes, or till they turn light brown and crisp.
  4. Spread a little topping (approx. 1 tbsp) on the toasted bread roundels and sprinkle ½ tsp of cheese on top.
  5. Bake again in a preheated oven at 200°c (400°f) for 5 to 7 minutes, or till the cheese melts.
  6. Serve immediately with sweet chilli sauce.
Nutrient values per toast
Energy115 cal
Protein3.7 g
Carbohydrates14.5 g
Fiber0.3 g
Fat4.6 g
Cholesterol0 mg
Vitamin A148.3 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C1.9 mg
Folic Acid4.3 mcg
Calcium70.5 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium23.6 mg
Potassium35.2 mg
Zinc0.1 mg
Paneer, Potato and Corn Toast Video by Tarla Dalal's Team

Reviews

Paneer Potato and Corn Toast
 on 12 Oct 12 02:47 PM
5

I made this recipe for a party at my place and the guest really loved it...it is a perfect recipe it is crisp, creamy and spicy all in 1..