In a bowl gently mix together grated cheese, tomatoes, capsicum, green chillies, coriander leaves, pepper and salt.
Butter all the bread slices.
Pre-heat the tawa. Simmer.
Place the buttered side of the bread on the tawa.
Place 2 heaped tbsp of the cheese mixture in the centre.
Place another slice of bread on it, with the buttered side facing up.
Toast on one side for few minutes and then turn it upside down.
Place a flat steel plate on the toast with something heavy on it so that the toast flattens.
Once the toast is golden on both sides, remove and cut diagonally.
Serve hot with tomato ketchup and potato chips.
Repeat with remaining bread slices and cheese mixture.
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.