Ingredients: For the chutney: • Fresh coriander leaves • Green chilies • Ginger • Cumin seeds • Roasted chana dal (or peanuts) • Sugar • Lemon juice (or amchur powder) • Salt • Water
For the besan batter: • Besan (gram flour) • Yogurt • Water • Red chili powder • Red chili flakes • Turmeric powder • Garam masala • Cumin powder • Ajwain • Sesame seeds (til) • Green chilies • Onion • Tomato (without seeds) • Fresh coriander leaves • Salt
For the filling: • Paneer (grated) • Cheese cubes (grated) • Capsicum (shimla mirch) • Onion (finely chopped) • Black pepper powder • Amchur powder • Salt Instructions: 1. Make the chutney: Blend coriander leaves, green chilies, ginger, cumin seeds, roasted chana dal, sugar, lemon juice, and salt with minimal water. 2. Make the besan batter: Mix besan, yogurt, and water. Add red chili powder, turmeric powder, garam masala, cumin powder, ajwain,
sesame seeds, green chilies, onion, tomato, and coriander leaves. Adjust consistency and salt. 3. Prepare the filling: Mix grated paneer, cheese, capsicum, onion, black pepper powder, amchur powder, and salt. 4. Assemble and cook: Dip bread slices in the besan batter and cook on a tawa. Spread chutney on one slice and ketchup on the other. Add the filling and cook until the cheese melts. Tips: • Prepare the batter and filling ahead of time for a quick breakfast. • Adjust the amount of chilies and spices according to taste….
