Curd/ dahi (consistency should not be liquid) – 2 cups
Bread slices (Brown/ White) – 8
Curry leaves/ Meetha Neem – 8-9
Hing/ Asafoetida – Pinch
Chilli/ Lal mirch Powder – 1 and ½ teaspoon + 2 and ½ teaspoon
Salt/ namak – to taste
Aloo bhujia / nylon sev – for garnishing
Green chutney – for garnishing
Tomato ketchup / Imli chutney – for garnishing
Garam masala – according to taste
Chaat masala – 2 teaspoon
Finely chopped green chillies/ hari mirch – 2
Oil/ tel – for tadka + cooking idlis
Mash boiled potatoes and mix garam masala, chaat masala, 2 and a half teaspoons of chili powder, salt, green chili and mix properly. [If you do not want to use raw green chili, then fry it in little oil]
Cut bread slices into a round shape with the help of a round cookie cutter or anything which is round in shape. [leftover bread can be used as breadcrumbs for some other recipe]
Thin down the curd to a thick raita consistency with the help of some water.
Now time to make tadka. Take a pan and heat oil and add asafoetida, curry leaves and 1 and ½ teaspoons of red chili powder.
Add this tadka in curd and add salt and mix well and keep it in the fridge.
Now take small portion of potato mixture and spread it on the round shaped bread and flatten it so that it looks like idli.
Now grease oil in a pan on medium flame. Place bread slices on it. Bread sides should be cooked till it changes its color to golden brown.
SERVING – Take a bowl and put idli (flatten bread) in it and cover it totally with the tadka curd.
Delicious 'Bread Idli Chaat' is ready now. Garnish it with green chutney, tomato ketchup and aloo bhujia on top.