Veg Club Sandwich with Chilla Recipe | Crispy & Loaded

Ingredients

• 16 toasted bread slice
• 8 tsp butter for spreading
• 6 tbsp shredded lettuce
• 2 tbsp green chutney
• 16 onion slice
• salt (namak) to taste
• 16 cucumber slices
• 12 tomato slices
• freshly ground black pepper (kalimirch) to taste
• 8 satay sticks (wooden skewers)
• 1/2 cup finely chopped tomato
• 1 cup besan (gram flour)
• 1/4 cup finely chopped coriander (dhania)
• 1/2 tsp finely chopped green chillies
• 1 tsp cumin seeds (jeera) powder
• 1/4 tsp haldi powder (turmeric powder)
• a pinch of asafoetida (hing)
• 1/2 tsp red chilli powder
• salt (namak) to taste
• oil for greasing and cooking
• 12 paneer (cottage cheese) slices
• salt (namak) and to taste
• 1 cup shredded cabbage
• 3/4 cup grated carrot
• 3/4 cup mayonnaise
• 2 tbsp tomato ketchup
• salt (namak) and to taste
• tomato ketchup
• potato wafers

Steps

1. Heat a non-stick tava (griddle) and grease it with oil. Once hot place 4 paneer slices on it and cook it till it gets evenly charred and crisp.
2. Turn over the paneer slices, sprinkle little salt and pepper evenly over the paneer slices and cook it on the other side till it gets evenly charred or crisp.
3. Repeat step 1 and 2 to make 2 more batches of paneer.
4. Combine all the ingredients with approx. ¾ cup of water in a deep bowl and mix well to make a batter of pouring consistency.
5. Divide the batter into 4 equal portions and keep aside.
6. Heat a non-stick tava (griddle) and grease it lightly with oil.
7. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle.
8. Cook on a medium flame, using a little oil, till golden brown spots appear on both the sides.
9. Cut the tomato omlette into the size of a bread slice and keep aside.
10. Repeat steps 3 and 6 to make remaining.
11. To make veg club sandwich with chilla, divide the coleslaw into 4 equal portions and keep aside.
12. Apply 1 tsp of butter evenly over the 1st toasted bread slice and spread a portion of the coleslaw evenly over it.
13. Spread 1½ tbsp of the lettuce evenly over it. Keep aside
14. On the 2nd toasted bread slice spread 1 tsp of red garlic chutney evenly over it.
15. Trim the edges of the tomato omlette and cut it of the same size of the toasted bread slice. Place this square tomato omlette on the 2nd toasted bread slice over the garlic chutney.
16. Place 4 onion slices evenly over it and sprinkle a little salt and pepper evenly over it.
17. Place this 2nd toasted bread slice and the 1st slice containing coleslaw.
18. On the 3rd bread slice spread ½ tbsp of green chutney evenly over it.
19. Arrange 3 paneer slices, 4 cucumber slices and 3 tomato slices evenly over it and sprinkle a little salt and pepper evenly over it.
20. Place this 3rd toasted bread slice over the 2nd slice containing the omlette and onions.
21. Apply 1 tsp of butter evenly over the 4th toasted bread slice and place it over the 3rd bread slice containing paneer with the buttered side facing downwards and press it lightly.
22. Insert big satay toothpicks on 2 opposite corners of the sandwich to hold the sandwich properly and cut into half from the other side diagonally.
23. Serve the veg club sandwich with chilla immediately with tomato ketchup and potato wafers.