Ingredients:

• 4 – bread rolls
• 2 – potatoes, peeled and sliced
• 400 g – sausages, blanched
• 1 cup – grated cheese
• Butter
• Lettuce leaves
• 1 cup – thin Onion slices
• 2 tsp – oil
• 1/4 tsp – Garlic paste
• 1/4 tsp – salt
• 1/4 tsp – black pepper
• 2 tbsp – oil
• 1.5 cup – Tomato puree
• 1/2 tbsp – Corn flour
• 1/2 cup – celery, finely chopped
• 1/4 tsp – dried Oregano
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – black pepper powder
• 1/8 tsp – dry Ginger powder
• 1/4 tsp – Garam Masala
• 1/4 tsp – Garlic paste
• 1/4 cup – grated cheese
• salt as per taste

Method:

1. Heat 2 tsp oil in a pan.
2. Add onion, 1/4 tsp garlic paste, salt and 1/4 tsp pepper powder. Fry till onions are brown.
3. Remove from fire and keep aside.
4. Dissolve corn flour in 2 tbsp water.
5. Add 2 tbsp oil in the same pan. Add tomato puree and corn flour paste.
6. Stir continuously so no lumps are formed.
7. Add garlic paste and all powders.
8. Add celery and grated cheese.
9. Cook till sauce is thick. Remove from fire and let it cool.
10. Roast the potatoes slices in oven or deep fry them.
11. In a skillet, brown the sausages.
12. Warm the rolls for 5 mins. Split the rolls into halves. Apply butter on inner sides of rolls.
13. Put lettuce leaves on 4 halves of rolls.
14. Top it with sausages evenly on all 4 halves.
15. Spread sauce over the sausage layer.
16. Top it with brown onion and grated cheese evenly.
17. Finally cover with the remaining halves.
18. Serve with wafers.

Recipe courtesy of Monika Singh