Vegetable Tomato Omelette Sandwich Video by Tarla Dalal

Combine all the ingredients with approx. ½ cup of water in a deep bowl and mix well to make a batter of pouringconsistency.
Divide the batter into 4 equal portions and keep aside.
Heat a non-stick tava (griddle) and grease it lightly with oil.
Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle.
Cook on a medium flame, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 4 and 5 to make 3 more tomato omelettes.
Cut each tomato omelette into 4 equal pieces and keep aside.

How to proceed

Apply 1 tsp of butter and ½ tsp of green chutney on 3 bread slices.
Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface. Arrange 4 potato slices over it and sprinkle little chaat masala evenly over it.
Arrange 4 cucumber slices evenly over it and place 1 onion slice in the centre.
Again sprinkle little chaat masala evenly over it and place another bread slice over it, with the buttered-chutney side facing upwards.
Arrange 4 tomato omelette pieces evenly over it, cover it with another slice of bread with the buttered-chutney side facing downwards and press it lightly.
Cut the sandwich diagonally into 2 pieces using a sharp knife.
Repeat steps 1 to 6 to make 3 more sandwiches.
Serve immediately with tomato ketchup and green chutney.