Besan Cheese Toast Sandwich
Servings - 5
INGREDIENTS
Coriander - 10 grams
Mint leaves - 4 grams
White onions - 40 grams
Green spring onions - 2 tablespoon
Green chili - 1 teaspoon
Cumin seeds - 1 teaspoon
Salt - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Peanuts - 1 tablespoon
Lemon juice - 1 teaspoon
Water - 2 tablespoons
Gram flour - 150 grams
Onions - 60 grams
Tomato - 60 grams
Green chili - 1 tablespoon
Bell pepper - 60 grams
Salt - 3/4 teaspoon
Turmeric - 1/4 teaspoon
Carom seeds - 1 teaspoon
Garam Masala - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander - 1 tablespoon
Water - 180 milliliters
White bread slices - 10
Oil - 25 milliliters
Ketchup - 25 grams
Cheese slices - 5
PREPARATION
1. In a blender, add 10 grams coriander, 4 grams mint leaves, 40 grams white onions, 2 tablespoons green spring onions, 1 teaspoon green chili, 1 teaspoon cumin seeds, 1/2 teaspoon salt, 1/2 teaspoon dry mango powder, 1 tablespoon peanuts, 1 teaspoon lemon juice, and 2 tablespoon water. Blend until smooth.
2. In a bowl, add 150 grams gram flour, 60 grams onions, 60 grams tomato, 1 tablespoon green chili, 60 grams bell pepper, 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon carom seeds, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, and 1 tablespoon coriander. Mix well. Until combine.
3. Add 180 milliliters water and mix to make a smooth batter.
4. Dip a bread slice into the batter and coat well. Place it on an oil-greased pan and cook until golden brown on both sides and the batter is cooked through.
5. Remove from heat and place on a board. Spread the prepared chutney evenly on one toast and apply ketchup on another toast.
6. Place a cheese slice on the chutney toast and cover it with the ketchup toast. Cut into halves.
7. Serve hot.
