Ingredients

• 4 slices of a standard white bread, crusts removed

• For stuffing/filling:

• 1 tbsp. ‘malai’ or double cream

• 3 tbsp. thick ‘dahi’ or yoghurt (Greek style yoghurt is good)

• 1 medium tomato, finely chopped

• 1 tbsp. paneer cheese (you can use Feta or cottage cheese)

• 1 green chilli, finely sliced (optional)

• 1 tsp. chopped coriander leaves

• 1/4 tsp. salt or to taste

• A good sprinkle of ground black peppers

• 5-6 raisins (optional)

• For ‘Tarka’ or tempering:

• 1 tbsp. cooking oil of choice

• 1/2 tsp. rai or mustard seeds

• 6-7 curry leaves or meetha neem patta

Instructions

1. Mix double cream, yoghurt, paneer, chilli, coriander leaves, salt, black pepper and raisins, if used. This is stuffing.

2. Divide stuffing into 2 portions.

3. Fill one portion of stuffing between 2 slices of bread each and make 2 ‘sandwiches’.

4. Slice each of the sandwich diagonally into two triangles. You now have four triangles.

5. Heat oil in a frying pan. Add mustard seeds and curry leaves. Keep a lid on or the seeds will splutter everywhere.

6. When the seeds are spluttering nicely, turn heat to low and shallow fry sandwich on both sides, until nice and crisp.

7. Serve hot with a green chutney or ketchup.

Notes

• Also see Chat Selection.