Vegetable Mash Potato Biscuit Bites
Vegetable Mash Potato Biscuit Bites is a easy Indian recipe that serves 4. 150 calories per serving. Recipe by Sagufta's kitchen on YouTube.
Prep: 12 min | Cook: PT0M | Total: 17 min
Cost: $1.81 total, $0.45 per serving
Ingredients
- 1 tablespoon Onion (finely chopped)
- 1 tablespoon Tomato (seeds removed, finely chopped)
- 1 tablespoon Coriander Leaves (fresh, chopped)
- 1 small Green Chili (finely chopped, adjust to heat preference)
- 0.25 teaspoon Salt (to taste)
- 0.25 teaspoon Roasted Cumin Powder (freshly roasted for aroma)
- 0.25 teaspoon Chat Masala (Indian street‑food spice blend)
- 0.25 teaspoon Spread Chili Powder (optional, adds extra heat)
- 8 pieces Potato Biscuits (store‑bought, slightly salty; can substitute with cheese biscuits)
- 1 tablespoon Pomegranate Seeds (for garnish, adds color and freshness)
Instructions
Chop Vegetables
Finely chop the onion, deseeded tomato, coriander leaves, and green chili on a clean cutting board.
Time: PT5M
Season the Mash
In a mixing bowl combine the chopped onion, tomato, coriander, and green chili. Add salt, roasted cumin powder, chat masala, and spread chili powder. Mix thoroughly until evenly coated.
Time: PT2M
Assemble Biscuit Bites
Take one potato biscuit, spread a generous layer of the seasoned vegetable mash on it, then place a second biscuit on top. Press gently to form a round sandwich. Repeat until all biscuits are used.
Time: PT5M
Garnish
Sprinkle a few pomegranate seeds over each assembled bite for color and a burst of freshness.
Time: PT1M
Nutrition Facts
- Calories
- 150
- Protein
- 2g
- Carbohydrates
- 25g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten
Allergens: Wheat
Ingredient Substitutions
- Instead of Onion: shallot, green onion
- Instead of Tomato: canned diced tomatoes (drained)
- Instead of Coriander Leaves: cilantro
- Instead of Green Chili: jalapeño, serrano pepper
- Instead of Salt: sea salt, kosher salt
- Instead of Roasted Cumin Powder: ground cumin
- Instead of Chat Masala: tamarind powder + chaat spice
- Instead of Spread Chili Powder: red chili flakes
- Instead of Potato Biscuits: cheese biscuits, plain crackers
- Instead of Pomegranate Seeds: dried cranberries, seeds of other berries
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Spoon or Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Removing tomato seeds to prevent soggy bites
- Pressing the biscuits evenly without crushing them
Chef Tips from the Video
- Lightly toast the potato biscuits in a dry pan for extra crunch before assembling.
- Add a squeeze of fresh lemon juice to the mash for a bright tang.
Troubleshooting
Biscuit crumbles while pressing.
Press gently and add a thin layer of the mash to act as a glue; optionally toast biscuits lightly for extra firmness.
Vegetable mash is too watery.
Place the mash on a paper towel for a minute to absorb excess moisture before assembling.
Storage
Refrigerator: Store leftover bites in an airtight container for up to 2 days.
Freezer: Not recommended; biscuits become soggy after thawing.
Room temperature: Can sit at room temperature for up to 4 hours, covered.
Make-Ahead Tips
- Prepare the vegetable mash up to 2 days ahead and keep refrigerated; assemble just before serving.
- If making for a large group, keep the mash in a sealed container to retain freshness.
Last updated: September 6, 2026
