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PrintPANEER & MANGO CHUTNEY FOOTLONGS
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Spread butter on the cut surface of both the pieces of garlic bread, as well as a little on the sides.
- Place the garlic breads in the oven at 200°C on a wire rack for about 10 minutes or until crisp and light brown on the cut surface. Keep it aside.
- Sprinkle the paneer on both sides with some chili powder, salt, turmeric and chaat masala.
- While serving, heat 2 tablespoons oil in a non stick pan. Saute paneer pieces on both sides till toasted to a nice yellowish-brown colour.
- Sprinkle some chaat masala on the cucumber,paneer and tomato pieces.
- Apply 1 tablespoon mango chutney on each garlic bread.
- Place a piece of paneer, then cucumber (kheera), then tomato and keep repeating all three in the same sequence so as to cover the loaf.
- Insert fresh mint leaves in between the vegetables and serve.
INGREDIENTS
- 1 long garlic bread - cut lengthwise to get 2 thin, long pieces
- 450 grams paneer, cut into thick round slices
- 2 tablespoons butter - softened
- 2 tablespoon Cooking oil
- 2 tablespoons sweet mango chutney
- 1 cucumber (kheera) - cut into round slices without peeling
- 2 firm tomatoes - cut into round slices
- 1 teaspoon chaat masala powder
- ¼ teaspoon turmeric (haldi)
- ½ teaspoon chili powder
- Few poodina (mint) leaves to garnish
- Salt to taste
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