Green Chutney -
- 2-3 medium potatoes boiled
- 1 tbsp dabeli masala
- salt and red chili powder to taste
- 1 tbsp oil
- 6-8 buns
- Chopped cilantro
- Few cut grapes
- Finely chopped onion
- Thin sev
- Roasted peanuts
- 1/2 cup chopped cilantro
- 1/2 cup mint leaves
- 1-2 green chilies
- salt, sugar and lime juice - per taste
Sweet Chutney -
- 3 tbsp tamarind pulp (as thick as possible)
- 6-7 pitted dates
- 2-3 tbsp jaggery
- salt, red chili powder - per taste
- pinch of cumin powder
- Boil and skin the potatoes and mash them.
- Heat oil in skillet and add 1/4 tbsp dabeli masala to it.
- Add mashed potatoes, remaining masala, salt, red chili powder and mix it well.
- Add couple tbsp of water to the mixture if needed. Cover it for couple of minutes and turn off the gas.
- Chutneys - Grind all the ingredients of green chutney and set it aside. Also grind all the ingredients of sweet chutney and set it aside.
- Apply green chutney on 4 slices of bread.
- Apply potato filling on these four slices of bread evenly. Apply sweet chutney over the potato filling and sprinkle 4-5 peanuts on.
- Now sprinkle chopped onion, cilantro, grapes & thin sev.
- Cover with remaining four slices.
- Heat a tava/skillet. Apply few drops of oil to the skillet and set the bread slices down.
- Let them turn brown on one side then turn and then cook the other side till golden brown.
- Serve warm with ketchup or prepared green and sweet chutney.