Ingredients
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2 cups Besan (gram flour)
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1tsp Cumin
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to taste Salt
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¼ cup Onion chopped
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1tsp Chilli powder
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1tsp Green chilli chopped
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handful Coriander chopped
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2tsp Ginger chopped
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½ tsp Turmeric powder
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2tsp Kasoori methi powder
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1tsp Chaat masala
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1tsp Roasted Cumin Powder
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½ cup Curd
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1½ cup (approx) Water
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1½ tsp Baking Soda or ENO
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a dash Oil
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Dhania Tamatar Chutney
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a small bunch Fresh coriander
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(medium) - 4nos Tomatoes
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½ tsp Black salt
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to taste Salt
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a small piece Ginger chopped
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4tbsp Lemon juice
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1tsp Cumin
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a pinch Sugar
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1no Green chillies
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handful Mint leaves
Directions
Steps
1
Done
|
For SandwichTo make the sandwich mix together besan, cumin, salt, onions, chilli powder, green chillies, coriander, ginger, turmeric, masoori methi, chaat masala, cumin powder, curd and water. Make it into a thick but pouring batter. |
2
Done
|
Heat the sandwich maker and drizzle some oil on both sides. |
3
Done
|
At this stage add baking soda or Eno into the batter and mix it gently in one direction. Give rest for a minute and then pour the batter into the sandwich maker. Spread the batter evenly to cover the entire area. Close it and let it cook for 7-10mins or till it gets a light brown color on the outside. Remove, cut from centre and serve it hot with chutney. |
4
Done
|
For the ChutneyMix together all the ingredients in a blender jar and grind it to a paste. Remove to a bowl, adjust seasoning if required and serve. Make sure the chutney is served cold and can be refrigerated for upto3days and used. |