Tofu Bhurji with Masala Toast

Ingredients

• 400 g potatoes (About 3 medium, boiled, peeled, and mashed. Use starchy potatoes like Russet.)
• 8 slices white bread (Thick-sliced bread works best.)
• 1 medium onion (Finely chopped)
• 2 pcs green chili (Finely chopped, adjust to your spice preference.)
• 1 inch piece ginger (Grated)
• 2 tbsp vegetable oil
• 0.5 tsp mustard seeds
• 0.5 tsp cumin seeds
• 0.25 tsp asafoetida (Also known as Hing.)
• 0.5 tsp turmeric powder
• 0.5 tsp chaat masala (Optional, for extra tang.)
• 1 tsp salt (Adjust to taste.)
• 1 tbsp lemon juice (Freshly squeezed is best.)
• 2 tbsp fresh coriander leaves (Finely chopped)
• 4 tbsp butter (Softened at room temperature.)

Instructions

1. 1

   Prepare the potato filling. Heat oil in a pan over medium heat. Add mustard seeds and let them crackle for about 30 seconds. Add cumin seeds and asafoetida, and sauté for another 10 seconds.

2. 2

   Add the chopped onion, green chilies, and grated ginger. Sauté for 3-4 minutes until the onions become soft and translucent.

3. 3

   Stir in the turmeric powder and salt. Mix well and cook for one minute to remove the raw smell of the spice.

4. 4

   Add the mashed potatoes to the pan. Mix thoroughly, breaking up any lumps, until the potatoes are evenly coated with the spice mixture. Cook for 2-3 minutes, stirring occasionally.

5. 5

   Turn off the heat. Stir in the lemon juice, chaat masala (if using), and chopped coriander leaves. Allow the filling to cool down to room temperature to prevent the bread from becoming soggy.

6. 6

   Assemble the sandwiches. Lay out all 8 bread slices. Apply a thin layer of softened butter on one side of each slice.

7. 7

   On the unbuttered side of 4 slices, spread a generous, even layer of the cooled potato filling. Place the remaining 4 slices on top, with the buttered side facing outwards.

8. 8