Potato Corn Toast

  • Servings : 3-4
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 25m

Another delicious snack that my family loves. Quick and easy to put together, it is excellent for breakfast, after school or just for your lunch!


  • Potatoes- 2 mashed
  • Corn- 1/2 cup
  • Peas, carrot, french beans- 1/2 cup ( optional)
  • Ginger grated- 1 tsp
  • Green chillies finely chopped- 1
  • Coriander- finely chopped 1 tsp
  • Amchur powder( Dry mango powder)- 1/2 tsp
  • Chat masala- 1/2 tsp
  • Cornflour- 1 tsp
  • Baking powder- 1 pinch
  • Salt- to taste
  • Bread slices- 6
  • Besan - chickpea flour- 1 cup
  • Cornflour- 2 tbsp
  • Baking powder- 1 pinch
  • Turmeric- 1 pinch
  • Water- for mixing.
  • Salt- 1/4 tsp


This recipe can be made just out of corn or by mixing all the vegetables, as long as you have about 1/2 a cup of it.

I used some mixed frozen vegetables, microwaved and mashed them. You coud pressure cook them if you like.

Mix the mashed potatoes and vegetables with all the spices .

Mix the batter ingredients to make a thick batter.

Cut the bread slice into triangles. Spoon the potato mixture on one side and press down so it sticks to the bread.

With a spoon, put the batter on top of the vegetable mixture. This works best if toasting the bread in the oven. If so, put in a preheated oven at 180C for 10 minutes.

Alternatively, fry the bread. Put the vegetable side down, in a hot pan and fry the bread. When the sides become brown, turn over.

Serve hot, by itself or with ketchup.

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