In a saucepan, add corn, peas, salt and water (around 3/4-1 cup) and cook on a low flame for 5 minutes or until the vegetables are cooked.
Meanwhile, add 1 tsp of oil in a small pan.
When it is hot, add finely chopped onions and saute until it is golden brown.
This will take 3-4 minutes on medium flame.
Add corn, peas and saute for 2-3 minutes.
It is ok if the vegetables are a little moist. It will help the spices to blend well.
Now, add pepper powder, amchur powder, chaat powder and mix it well.
Add a little more salt if necessary. Keep stirring so that it doesn`t stick to the pan.
Turn off the gas and let it cool for a while.
Turn the spatula upside down and mash the peas and corn.
You can also use a potato masher if you have one.
This will help the masala to stick to the bread.
Add finely chopped cilantro leaves and mix it.
Divide the masala into equal parts.
Take 2 slices of bread.
Add the masala on one bread, spread it and close it with the other slice.
Repeat the same for other slices.
Place them carefully on a sandwich maker and toast until the light goes off (Please refer to the cooking instructions of your sandwich maker).
Medium toasted sandwiches will take 3-4 minutes approximately.
Alternatively, you can toast the bread on a tawa, stuff it with the masala as in the previous step and serve.
Recipe Courtesy: Food for 7 Stages of Life
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.