You are here: Home > Course > Starters / Snacks > Indian snacks with little planning > Whole Wheat Bread Cones with Potato and Mint Filling Whole Wheat Bread Cones with Potato and Mint Filling by Tarla Dalal Children love finger foods… they are hep! whole wheat bread tartlets served with the all-time favourite potato is sure to rock their snack time, in a healthy way. 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How to make Whole Wheat Bread Cones with Potato and Mint Filling Tags Indian snacks with little planningKids After SchoolSnack Recipes for Kids Preparation Time: 20 Minutes Cooking Time: 20 Minutes Total Time: 0 mins 6Makes 6 cones Show me for cones Ingredients For The Tartlet Cases6 whole wheat bread slices1 tsp butterFor The Potato and Mint Filling2 tsp oil1/2 tsp cumin seeds (jeera)1/2 cup boiledand chopped potatoes1/4 cup boiled sweet corn kernels1 tbsp finely chopped mint leaves (phudina) leaves1 tbsp finely chopped coriander (dhania)2 tbsp milk1 tbsp grated mozzrella cheese salt to tasteOther Ingredients2 tbsp grated mozzrella cheese for the topping2 tbsp tomato ketchup for serving Method For the tartlet casesFor the tartlet casesLightly grease a muffin tray or 6 tart moulds and keep aside.Remove the crusts from the bread slices and flatten each slice using a rolling pin.Press each slice of the flattened bread into the greased muffin tray or in the tart moulds and keep aside.For the potato and mint fillingFor the potato and mint fillingHeat the oil in a non-stick pan and add the cumin seeds.When the seeds crackle, add the potatoes, corn and mint leaves and coriander and mix well.Add the milk, cheese and salt, mix well and cook for 2 to 3 minutes.Remove from the flame and divide the mixture into 6 equal portions. Keep aside.How to proceedHow to proceedSpoon a portion of the filling mixture into each bread tartlet.Sprinkle a tsp of cheese on top of each tartlet and bake in a pre-heated oven at 170°c (350°f) for 10 to 12 minutes or till the tartlets turn light brown in colour and crisp.Serve immediately topped with tomato ketchup.Handy tip:Handy tip:The bread slices should be absolutely fresh, else the tartlets will crack.