Directions 

Heat up the pan, pour some oil
To make aloo stuffing, add some cumin seeds (jeera) in one pan
Add some mustard seeds (rai)
Alongwith this heat up another pan to make Cranberry Chutney
Add some cumin seeds (jeera)
Add 3 finely chopped garlic cloves
Add 2 finely chopped tomatoes
Add salt as per taste
Add red chilli powder (as per taste)
Add some chilli flakes
Add 1/2 cup finely chopped US Cranberries
Add a spoonful of water, cover the lid and cook for a while
Further add a pinch of asafoetida powder (in aloo stuffing pan)
Add 2 finely chopped garlic cloves
Add a small finely chopped ginger knob
Add some finely chopped green chillies
Add some curry leaves
Add some turmeric powder (haldi) and mix it
Add a spoonful of water (to avoid burning)
Add 2 medium sized chopped potatoes
Mix it and add some finely chopped coriander leaves
Turn off the heat, your aloo stuffing is ready
Check cranberry mixture, mix it with the help of spoon
Turn off the heat and mix with a spoon until it turns mushy
Further take some salty biscuits & bread toast
Spread some cranberry chutney on them
Add some aloo stuffing
Add some more chutney on it
Add some grated cheese on top
Garnish with a coriander leave & a piece of cranberry
Here’s your Scrumptious Bite-Size Masala Toast with Cranberry Chutney ready!!!