COMFORT FOOD

CHEESE AND POTATO CHAPATTI SANDWICH

“PERFECT for picnics, lunchboxes, or a light meal at home, this toasted sandwich is filled with a wonderful mix of paneer, Cheddar, potato and spices,” explains Chetna.

“Toasting the sandwich with mustard seeds gives not only great flavour but a great-looking finish too.”

INGREDIENTS:

(Makes 4)

For the chapattis:

200g chapatti flour, plus extra for dusting

¼tsp salt

140ml water

For the filling:

100g paneer, grated

50g Cheddar cheese, grated

1 small potato, boiled and grated ¼tsp salt

¼tsp chilli powder

½tsp amchoor (mango powder) 1 small green chilli, finely chopped 10g fresh coriander leaves, finely chopped

For toasting the sandwiches:

Sunflower oil

Black mustard seeds

METHOD:

1. To make the chapattis, put the flour and salt into a bowl and gradually add just enough of the water (or a little more, if necessary) to form a soft dough. Knead for two minutes, then cover and let rest for 15 minutes.

2. Divide the dough into eight equal portions. Roll out each portion on a lightly floured surface to a circle 15-18cm across. Heat a skillet until hot, and cook each chapatti for one minute each side on a low-tomedium heat, until slightly golden.

3. To make the filling, combine the ingredients in a bowl.

4. To toast the sandwiches, use the same skillet you used to cook the chapattis. Drizzle with a tiny bit of oil and, once hot, add a pinch of mustard seeds.

When they start to sizzle, lay a chapatti in the pan and spread with a quarter of the filling. Place another chapatti on top and cook for a minute on a low-to-medium heat, until the underside is golden. Turn and cook for a minute on the other side, then remove to a plate.