Ingredients 

• 6-8 medium sized potatoes
• 1 large onion finely chopped
• 1 large tomato finely chopped
• 1 cup peas
• 2 tbsp corn flour
• 1 tps salt1/2 tps cumin seeds
• 6-8 garlic flakes finely chopped
• 1" piece of ginger finely chopped
• 1 tsp of garam masala powder
• 6 slices of bread
• 1 cup of finely grated cheese
• 2 tbsp of tomato sauce
• Cilantro for garnishing
• 3 cups oil for deep frying.

•  Boil the potatoes in a pressure cooker and peel off the skin and mash them. 
• Add to this the corn flour along with the salt and cumin seeds. Do not add water at all. 
• After it is thick and kneaded well, make lemon sized balls
• After the balls are made flatten it a little bit and make a deep slit in the center taking care that it is just a crevice and not a see through slit as it is for stuffing .
• Fry it in hot oil till it turns golden brown. keep it aside. 
• Cut the bread sides and toast them to a light brown color and cut it round like a saucer a little bigger than the potato balls as it is the base for the stuffed balls so it has to look like a saucer to the potato cup. Keep those slices aside. 

For the stuffing

• Put 1 tbsp oil in the kadai and saute ginger garlic chops for a minute and immediately add onion.
• When it is golden brown add the tomatoes and fry for 10 min. 
• When the oil begans to separate add garam masala, salt and chilli powder and keep for 2 mins. 
• Then add the green peas and cook for 5 to 10 mins. 
• Garnish with cilantro. Cool it and keep it aside. 

 
• Place the 6 slices of round , toasted bread on a serving tray. 
• Place those potato unfilled cups on each bread. Now in the crevice of each potato stuff the peas stuffing upto the brim. 
• Drop 2 to 3 drops of tomato ketchup on each of the stuffed balls. 
• Place finely shredded cheese circling the potato balls and on the bread slices.