It is surprising how two contrasting items – traditonal chila and whole wheat bread slices – work well in harmony to create a satiating sandwich! While chila by itself might dry up when packed for tiffin, the Besan Chila Sandwich remains moist and flavourful for at least four hours, so it can be comfortably packed in the snack box.
Pack some Banana Pepper Wafers in another tiffin for a crunchy bite.
Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins Makes 7 sandwiches
For The Chila
1 cup besan (bengal gram flour)
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tbsp finely chopped coriander (dhania)
salt to taste
14 whole wheat bread slices
butter for brushing
14 tbsp tomato ketchup
For the chila
- Combine all the ingredients along with approx. ¾ cup of water in a deep bowl and mix very well till no lumps remain.
- Heat a non-stick tava (griddle) and grease it lightly using oil.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 100 mm. (4”) diameter circle.
- Smear a little oil over it and along the edges and cook on a medium flame till the chila turns brown in colour.
- Flip over and cook on the other side as well.
- Repeat steps 2 to 5 to make 6 more chilas.
- Keep aside to cool completely.
How to proceed
- Place 2 bread slices on a clean, dry surface, apply little butter on it, place 1 chila on a bread slice , spread 1 tbsp of tomato ketchup evenly over it and finally cover with another buttered bread slice with the buttered side facing downwards.
- Cut the sandwich diagonally into 2 pieces.
- Repeat steps 1 and 2 to make 6 more sandwiches.
How to pack
- Wrap them in an aluminium foil and pack in a tiffin box.