Recipe Description

Ingredients:-

• Rasgulla – 8
• Corn kernels, boiled – 1 cup
• Tomatoes, finely chopped – 3
• Green capsicum, finely chopped – ½
• Milk – ½ cup
• Oil – 2 tablespoons
• Cumin seeds – 1 teaspoon
• Ginger, finely chopped – 1 tablespoon
• Green chillies, finely chopped – 2
• Red chili powder – 1 tablespoon
• Turmeric powder – ¼ teaspoon
• Dried mango powder – 1 teaspoon
• Salt – to taste
• Lemon juice – 1 tablespoon
• Fresh coriander leaves, chopped + garnishing – 2 tablespoons
• White bread slices – 8

 

Method:-

1. Grind together corn kernels and milk.
2. Heat oil in a non-stick pan add cumin seeds, ginger and green chillies and sauté till fragrant.
3. Add tomatoes, red chilli powder, turmeric powder, amchur and mix.
4. Add green capsicum, ground corn and mix. Crumble rasgulla and add to the pan.
5. Add salt, lemon juice, coriander leaves and mix well
6. Cut toasts into round slices with a round cookie cutter. Spread the bhurji on the toasts, arrange on a serving plate and serve.