by Tarla Dalal
Added to 225 cookbooks
This recipe has been viewed 188461 times
This truly unusual combination of whole wheat toast and traditional Chilas makes a satiating snack. Mint and Onion Chutney adds an extra zing to this layered vegetable club sandwich with a difference. Make it the next time you are seeking a fusion of the east and west!
- Mix together all the ingredients in a bowl and add enough water to make a smooth batter and divide into 2 equal portions.
- Heat a non-stick pan and grease it lightly with oil.
- Spread one portion of the batter on it to form a thick round chila of 100 mm (4") diameter.
- Cook on both sides till golden brown, using a little oil.
- Repeat with the remaining batter to make 1 more chila. Keep aside.
- Apply little chutney on all the toasted bread slices and keep aside.
- Place a toasted bread slice on a flat dry surface, put one chila on it. Cover with another toasted bread slice with the chutney side facing up.
- Place a lettuce leaf, 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice.
- Repeat with the remaining ingredients to make 1 more sandwich.
- Cut each sandwich into 4 equal portions and serve immediately.
Nutrient values per sandwich
|Energy|| 246 cal|
|Protein|| 9.2 gm|
|Carbohydrates|| 48.0 gm|
|Fat|| 4.1 gm|
|Vitamin A|| 499.0 mcg|
|Iron|| 3.1 mg|
|Fibre|| 1.7 gm|
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