Pinwheel sandwich Corn and spinach sandwich Yogurt sandwich
Bread slices 12 White chickpeas | channa 1/2 cup Potato 1 Green chutney as needed Sweet chutney as needed Butter to spread on bread Red chilli powder 1/2 tsp Amchoor powder 1/4 tsp Chaat masala 1/4 tsp Grated cheese 1/4 cup(approx) Coriander leaves few Salt as needed
Soak the channa overnight or 10 hours and boil this in a pressure cooker along with potato for 4-5 whistles. Drain the water from channa and peel the skin of the potato. In a wide bowl add the cooked channa, potato, red chilli powder, amchoor powder, chaat masala and salt. Add finely chopped coriander leaves. With a potato masher mash the potato and slightly mash the channa and mix well. Our stuffing for the sandwich is ready.
Take a bread and spread butter on one side of the bread. On the other side add little green chutney(keep the chutney thick) and sweet chutney. Spread them well.
Add some grated cheese on this and spread some channa aloo mixture on the top of this.
Spread some more cheese on the top. Spread butter on another bread and cover this stuffed bread with the buttered side facing upwards.
You can either cook this in a sandwich maker or cook in a dosa tawa. If cooking in a dosa pan, place the bread and once one side becomes golden brown, carefully flip it on the other side.
I tried both the methods and both came out well. But i loved the tawa one as i wanted to click it in that way.
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