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Sunday, May 2, 2004


15-16 drumsticks (tender and rounded)
8-10 bread slices
2 onions(finely chopped)
1 tsp cumin powder
2 potatoes (boiled)
2 tbsp ghee
6-7 cashewnuts
coriander leaves(chopped)
1 tomato
½ cup cheese (grated)
1 cup Besan (gram flour)
1 tsp pepper
Oil for frying
Salt to taste

Trim the bread-sides and cut into triangles. Cut off the edges of the drumsticks and cut them into 3” pieces. Boil them in salted water. Open each piece and take out the fleshy part. Keep aside. Peel and mash the potato. Heat ghee and fry onions till they are light brown. Add the mashed potato, cumin powder, cashew nuts, coriander leaves and the drumstick paste and salt to taste. Mix well and remove from fire. Spread this prepared paste evenly on one triangle, sprinkle pepper and some of the grated cheese and press another triangle of bread on to it. Dip these quickly in the besan dough. And deep fry these prepared “sandwiches” in oil on a low flame, one at a time, till golden brown. Serve hot with tomato ketchup.

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