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Kandhari Canapes

These Canapes are the perfect twist to a continental favourite. With a topping of mango chutney and crispy aloo bhujia, these are yummy bite sized snacks.

Makes
4
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Made With :
Aloo Mash
How to cook ?

Ingredients

  • Canapes
  • 1 cup vegit aloo mash.
  • ½ cup water.
  • 4 tbsp cornflour.
  • ½ tsp salt.
  • ¼ tsp crushed black pepper.
  • 1 tsp oil.
  • 2 tbsp finely chopped parsley or coriander.
  • For Topping
  • 1 tbsp mango chutney to spread.
  • 2-3 tbsp aloo bhujia.
  • 3-4 tbsp fresh anaar ke daane.
  • a few coriander leaves.
 

Method of Preparation

  • Mix vegit aloo mash with water, cornflour, salt, pepper and oil to make a soft dough.
  • Spread a polythene bag on the kitchen platform. Place the potato dough on it.
  • Roll out to a round chappati, slightly thinner then ¼".
  • Cut it with a design or a round cookie cutter.
  • Grease a baking tray lightly. Place the potato canapes on it.
  • Bake at 180°C for 30 minutes till golden.
  • Brush with melted butter and grill for 3-4 minutes to get brown and crisp. Remove from oven and let them cool. Remove from tray.
  • To serve, spread mango chutney on each canape. Sprinkle some namkeen bhujia and 1 tbsp anar ke daane fresh. Serve topped with coriander leaves.
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