Ingredients (for 2 people)
- 6 slices of bread
- 4 tablespoons of gram flour
- Salt to taste
- 1/4 teaspoon of asafoetida (hing)
- 2 teaspoons of Kashmiri red chilly powder
- 1 medium-sized onion, finely chopped
- 1 small tomato, finely chopped
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of finely chopped garlic
- 1 tablespoon of finely chopped coriander leaves
- 2 cubes of cheese, grated
- Water
- Green chutney
- Ghee or butter
Method
Take gram flour in a bowl, add salt, Kashmiri red chilly powder, turmeric powder, and asafoetida, and mix well. Now add water as required and create the batter for pudla. Note that this should be slightly thicker than the conventional pudla batter.
Now add finely chopped onions, tomatoes, garlic, and coriander leaves to the batter and stir well. Next, cut a slice of bread diagonally into two triangular pieces. Now, dip these slices in the batter and then roast them in a non-stick pan using ghee or butter. Make sure to roast both sides of the bread well.
After thoroughly roasting the slices on both sides, take them out on a plate. Spread some green chutney on one side, then sprinkle grated cheese. Serve with tomato ketchup and green chutney.
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