Ingredients

Makes 2–3 sandwiches*

• Potatoes – 3–4 medium, boiled and mashed
• Sabudana – ½ cup
• Salt – As per taste
• Red chilli powder – As per taste
• Coriander powder – ¼ tbsp
• Cumin powder – ¼ tbsp
• Aamchur powder – 1 tsp
• Green chilli – 1, finely chopped
• Ginger – 1-inch piece, grated
• Coriander leaves – 1 tsp, finely chopped
• Paneer – As required, cut into thin slices
• Makhana powder – Made from 8–10 fox nuts, as needed for binding
• Oil – For greasing

Method:

1. Wash the sabudana thoroughly and soak it until softened. Drain any excess water completely.
2. Boil the potatoes until fork-tender. Allow them to cool slightly, peel and mash them smoothly, ensuring there are no large lumps.
3. In a large mixing bowl, combine the mashed potatoes, soaked and drained sabudana, salt, red chilli powder, coriander powder, cumin powder, aamchur powder, chopped green chilli, grated ginger and coriander leaves. Mix thoroughly until evenly combined.
4. Check the consistency of the mixture. It should hold its shape without being too sticky or loose. If needed, add makhana powder gradually until the mixture binds well.
5. Preheat the sandwich maker and lightly grease the cooking plates with oil.
6. Spread a layer of the potato-sabudana mixture evenly over the bottom plate of the sandwich maker.
7. Arrange paneer slices in the centre, leaving a little space around the edges. Cover with another layer of the mixture and gently seal the edges to enclose the filling.
8. Close the sandwich maker and cook until the sandwiches are golden brown and crisp on the outside and cooked through inside.
9. Carefully remove the sandwiches and serve hot.

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