RECIPE INGREDIENTS

  • GHEE TO FRY
  • FRESH CORIANDER LEAVES
  • BREAD – 8 SLICES
  • CHEESE   4 SLICES
  • BUTTER AS NEEDED
  • TOMATO SLICES 12 TO 14 SLICES  (3 -4 SLICES PER SANDWICH)
  •  I-FREEZE ALOO TIKKI

Cooking Directions

  • ARRANGE FOUR BREAD SLICES ON THE COUNTER TOP APPLY BUTTER TO THE BREAD SLICES THIS WILL HELP PREVENT THE BREAD GOING SOGGY FORM FROM THE CHUTNEY
  • NOW GENEROUSLY APPLY CORIANDER MINT CHUTENY OVER THE LAYER OF BUTTER ON THE BREAD
  • PLACE i-FREEZE ALOO TIKKI ON THE BREAD PLACE THE TOMATO ROUNDELS AS WELL ITS TIME TO ADD CHEESE TO THE SANDWICH PACK THE SANWICH WITH THE REST OF BREAD SLICES YOU MAY BUTTER THIS BREAD SLICE AS WELL IF YOU WANT 
  • IT’S TIME TO TOAST THE SANDWICH GRILLING MIGHT NOT BE THE BEST OPTION SINCE IT WILL PRESS THE SANDWICH REALLY HARD CAUSING THE PATTY TO BREAK AND BECOME MUSHY
  • SO JUST TOAST THE SANDWISH ON A HOT GIRDLE / TAWA USING SOME MORE BUTTER REMOVE THE SANDWICHES ON THE PLATE WHEN YOU GET THE GOLDEN BROWN COLOR
  • REPEAT THE SAME PROCESS WITH OTHER SANDWICHES
  • ALOO TIKKI SANDWICH IS READY CUT THE SANDWICHES INTO HALVES AND ENJOY THE SANDWICHES HOT WITH KETCHUP

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