Mix boiled mashed potatoes, salt, chopped coriander leaves, green
chilies-ginger paste.

Cut bread slices as rounds or any shape or keep them as is. Apply a layer of the potato mixture on one side.

Sprinkle gingelly sedds (Til) generously over the potato side and gently press with palm to settle them.

Using a little cooking oil, toast it both sides on a hot plate (tawa).

Serve with chutney or sauce.

Cut them into smaller squares to serve as cocktail snacks.

Grind pudina (mint) leaves into a fine paste, add sugar and pepper, grind further.

Add 3/4th glass water to dissolve the paste. Strain the mixture to get a clear juice.

Half fill a tall glass with crushed ice and top it up with pudina sherbat.

Decorate the glass with a lemon slice, straw and umbrella.