Soak soya granules in water for 3-4 min. Remove the water and keep aside.
Heat oil in kadai, add chopped garlic, chopped green chillies and fry for 2 min.
Then add chopped onion and chopped capsicum. Fry for 3-4 min.
Now add the rinsed soya granules, add salt and cook for 3-4 min. Take off from the gas.
Toast bread slices. Then on each slice spread tomato ketchup, fill the soya stuffing, place a cheese singles and close it with another slice.
Repeat the same for the rest of the slices.
On low heat toast the bread till cheese melts.
Serve hot with tomato ketchup or green chutney.
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.