Ingredients:
1 cup boiled whole moong
4 medium potatoes, scrubbed clean, boiled & refrigerated whole.
4 similar sized tomatoes, ripe and firm
1 onion finely chopped
1 tbsp. Coriander leaves finely chopped
1 tsp. green chutney (refer recipe)
1 tbsp. Tamarind chutney (refer recipe)
1/2 tsp. cumin powder
1/2 tsp. chaat masala powder (optional)
salt to taste
1/4 cup processed cheese or paneer grated fine
Method:
- Peel (if desired), slice potatoes into thick slices.
- Keep aside.
- Slice tomatoes into similarly thick round slices too.
- Keep aside.
- Take moong in a mixing bowl.
- Add cumin powder, salt, chutneys, half coriander, onions, chaat masala.
- Mash very lightly, just enough for mixture to hold a bit.
- Arrange potato slices in a large plate, in one layer.
- Place a tsp. of moong mixture at the center of slice.
- Press very lightly, placing a slice of tomato over mixture.
- Press a bit again, to make a potato-moong-tomato sandwich.
- Garnish each veggie sandwich with grated paneer or cheese and remaining coriander.
- Chill before serving.
- Serve in mini paper napkins, to avoid messing.
- Or secure each sandwich with a toothpick for ease.
Making time: 20 minutes
Makes: 22-24 sandwiches
Shelflife: 4-5 hours refrigerated
Note: One may substitute cucumber or slices of sweet
potato for potatoes, or fill the same mixture in ripe
avocado boats.
Moong Dishes's Index
