Ingredients
- 200 grams cottage cheese (paneer), cut into 2 thick slices
- 4 white bread slices
- 1 tablespoon oil + for deep frying
- 1 teaspoon mustard seeds
- A pinch of asafoetida (hing)
- 1 ½ tablespoons crushed ginger-garlic-green chilli
- 5 curry leaves
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Tomato ketchup to serve
- Batter
- 1 ¼ cups gram flour (besan)
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- Salt to taste
- ¼ teaspoon asafoetida (hing)
- A pinch of baking soda
Directions
- Heat 1 tbsp oil in a non-stick pan, add mustard seeds and let them splutter.
- Add asafoetida and crushed ginger-garlic-green chilli, mix and sauté for 1 minute. Add curry leaves, mix and saute for a few seconds.
- Add turmeric powder and potatoes and mix well. Add salt and coriander leaves and mix well.
- Take the pan off the heat and transfer the mixture into a bowl. Set aside to cool slightly.
- To make the batter, take gram flour in a large bowl. Add turmeric powder, red chilli powder, salt, asafoetida, baking soda and ¾ cup water and whisk till a smooth batter is formed.
- Evenly apply a portion of the potato mixture on top of 2 bread slices, place a cottage cheese slice over them. Place the remaining bread slices on top to make a sandwich.
- Cut each sandwich into 4 triangles.
- Heat sufficient oil in a kadai.
- Dip each triangle in the batter ensuring it is well coated. Gently slide a few of these at a time into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange them on a serving platter and serve hot with tomato ketchup.