Serving : 2 Persons
Ingredients :
- 6 Brown Bread Slices
- 3 Raw bananas (boiled and mashed)
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tsp Sugar
- 2 tsp Tamarind (imli) Water*
- 2 tsp Oil
- a pinch Asafoetida (hing)
- Salt To Taste
- Date and Tamarind Chutney
- Butter
For Garnishing :
- Masala Peanuts
- Mild Sev
- Slit Black Grapes(optional)
- Pomegranate (anardana)Seeds (optional)
- Chaat Masala
Method :
*For Tamarind (imli) Water : Soak around 25 gms (1/2 tbsp) of tamarind in half cup of water for half an hour (alternatively microwave it for 2 minutes) just to soften the tamarind. Squeeze out the pulp of tamarind into the water and strain it. Residual water is tamarind water ready to use.
Boil raw bananas into a pressure cooker (about 3 whistles) and let it cool down. Peel the skin off and mash the bananas. Add salt, chilli powder, garam masala powder, sugar and tamarind water. Mix everything very well. Heat oil in a kadhai and add hing to it. Add the above banana mixture along with some water and cook for around 10 minutes. Let the mixture cool down and then divide into 12 equal parts.
Cut the crust of bread slices and cut into halves. Dry toast the bread slices on hot tawa till golden brown on both sides. Apply date and tamarind chutney on one side of bread. Spread one part of banana mixture on this. Garnish with date and tamarind chutney, mild sev, coriander, pomogranate seeds, split black grapes and chaat masala.
Roast all the slices slightly on hot tawa with butter and serve hot.
