**Cold drink🥤Laya or Somosa bhul gya 🤦‍♀️**

Ingredients

• 2 medium Potatoes (peeled and cut into 1‑inch cubes)
• 1/2 cup Frozen Peas (thawed)
• 1 large Onion (finely chopped)
• 2 pieces Green Chilies (finely chopped, seeds removed for less heat)
• 1/4 cup Fresh Cilantro (roughly chopped)
• 2 tablespoons Oil (neutral oil for tempering)
• 2 tablespoons Butter (softened, for spreading and toasting)
• 4 pieces Bread Slices (white or whole‑wheat sandwich bread)
• 2 tablespoons Green Chutney (coriander‑mint chutney, store‑bought or homemade)
• to taste Salt
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Seeds

Instructions

1. Boil Potatoes and Peas

   Place the cubed potatoes in a saucepan, cover with water, bring to a boil and cook for 5‑6 minutes. Add the thawed peas and cook another 2 minutes until both are tender but not mushy.

   Time: PT7M

2. Chop Aromatics

   While the potatoes are cooking, finely chop the onion, green chilies and fresh cilantro.

   Time: PT5M

3. Temper and Cook Filling

   Heat oil in a skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until translucent (2‑3 minutes). Stir in the chopped green chilies, turmeric, and salt. Add the boiled potatoes and peas, mash lightly with the spatula, and cook for another 2‑3 minutes, mixing well so the spices coat everything.

   Time: PT5M

   Temperature: Medium heat

4. Assemble Sandwiches

   Lay out the four bread slices. Spread a thin layer of green chutney on each slice. Place an even amount of the hot potato‑pea filling on two slices, then top with the remaining two slices, butter‑side up.

   Time: PT2M

5. Toast Until Crispy

   Return the skillet to medium heat, add a little butter, and place the assembled sandwiches. Press gently with the spatula and toast each side for about 1‑2 minutes until golden brown and crisp.

   Time: PT3M

   Temperature: Medium heat

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

35g

Fat

10g

Fiber

4g