Serves 8
20 min
Spinach Toast
Recipe GLPR7e8a5c06e84a0a
Crispy, golden toast topped with a fragrant mixture of sautéed spinach, mashed potatoes, and caramelized onions seasoned with warm spices, finished with roasted sesame seeds. A quick, savory Indian-style appetizer or snack that is naturally vegan and dairy-free.
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Ingredients
4 Bread slices
1½ cups Fresh spinach, chopped
4 tablespoons Coriander chutney
1 cup Boiled and mashed potatoes
½ cup Onion, finely chopped
3 Green chilies, finely chopped
3 teaspoons Vegetable oil
2 tablespoons Sesame seeds
½ teaspoon Ground coriander
¼ teaspoon Ground turmeric
½ teaspoon Red chili powder
Salt to taste
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and set aside.
Heat a medium skillet over medium heat. Once hot, add the sesame seeds and dry roast them, stirring frequently, until they become fragrant and lightly browned—about 2–3 minutes. Transfer to a small bowl and set aside.
In the same skillet, add the vegetable oil over medium heat. Once hot, add the finely chopped green chilies and onion. Sauté until the onion becomes translucent and softened, about 3–4 minutes.
Add the chopped spinach to the skillet and stir well to combine. Cook until the spinach wilts completely, about 2 minutes. The mixture should look wilted but still have good color.
Fold in the mashed potatoes and mix thoroughly until well combined with the spinach mixture.
Sprinkle the ground coriander, ground turmeric, red chili powder, and salt over the mixture. Stir well and cook for another 2 minutes. Then turn off the heat and let the filling cool slightly.
Spread 1 tablespoon of coriander chutney on each slice of bread. Top with a generous portion of the spinach-potato filling, spreading it evenly. Sprinkle the roasted sesame seeds on top and press them gently into the filling.
Place the topped bread slices on the prepared baking sheet. Bake in the preheated oven for 10–12 minutes until the bread is golden and crispy. Remove from the oven, slice each toast in half, and serve hot.
