Club Sandwich

by Tarla Dalal

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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!

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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes 2 sandwiches
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Ingredients

6 slices of whole wheat bread, toasted
2 tbsp Mint and Onion Chutney

For the filling
2 lettuce leaves
8 slices of unpeeled cucumber
8 slices of tomatoes
2 chilas

For the chilas
2 tbsp whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (Bengal gram flour)
1 1/2 tbsp jowar (white millet) flour
3 tbsp chopped onions
1/4 cup chopped tomatoes
2 tbsp chopped coriander (dhania)
1 green chilli, finely chopped
salt to taste

Other ingredients
1 tsp oil for cooking

Method

For the chilas

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.

How to proceed

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.

RECIPE SOURCE : Diabetic Snacks