Ingredients
-
2 cups Besan (gram flour)
-
1tsp Cumin
-
to taste Salt
-
¼ cup Onion chopped
-
1tsp Chilli powder
-
1tsp Green chilli chopped
-
handful Coriander chopped
-
2tsp Ginger chopped
-
½ tsp Turmeric powder
-
2tsp Kasoori methi powder
-
1tsp Chaat masala
-
1tsp Roasted Cumin Powder
-
½ cup Curd
-
1½ cup (approx) Water
-
1½ tsp Baking Soda or ENO
-
a dash Oil
-
Dhania Tamatar Chutney
-
a small bunch Fresh coriander
-
(medium) - 4nos Tomatoes
-
½ tsp Black salt
-
to taste Salt
-
a small piece Ginger chopped
-
4tbsp Lemon juice
-
1tsp Cumin
-
a pinch Sugar
-
1no Green chillies
-
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. |
