Ingredients:
• Bread – 8 slices
• Curds – 2 cups
• Dhania Powder – 1 tsp
• Cumin seeds – 1 tsp
• Chilli Powder – 1 tsp
• Pudina Chutney – 1 cup
• Sprouted Moong Dal – 1 cup
• Chopped Coriander leaves -1 tbsp
• Salt – to taste
• For Pudina Chutney:
• Mint leaves – 1 cup
• Chopped Coriander leaves – 1/2 cup
• Cumin seeds – 1/2 tsp
• Powdered Kala Namak -1 tsp
• Salt – as required
• Tamarind – marble sized
Method:
- Grind all the ingredients for the pudina chutney to a smooth paste with minimum water.
- Take eight slices of bread. Trim the edges. Spread pudina chutney on one side. Sandwich with the other one.
- Follow same procedure for the remaining bread slices.
- Grease a sandwich maker. Toast these stuffed slices to golden brown.
- To Serve:
- Keep the toasted bread slices on a serving plate. Pour the salted curds evenly.
- Garnish with sprouted moong, cumin and chopped coriander leaves.
- Sprinkle dhania powder and chilli powder.
Recipe courtesy of M. Mythily