A tasty and satisfying tea time snack, suited for children or to serve as a party starter. Left-over Rajma or chana may be drained from excess gravy, blended and used as the filling. Many vegetarian and non-vegetarian variations are given for the filling which use any curry you have on hand.
- Bread slices 8
- Onion 1, medium size
- Garlic 6-8 flakes
- Ginger 2 cm piece
- Ghee or oil 2 tablespoons
- Chilli powder 1 teaspoon or to taste
- Turmeric powder ¼ teaspoon
- Garam masala powder ½ teaspoon
- Cooked Rajma 1 cup
- Salt to taste
- Butter 1 tablespoon
- Finely chopped mint leaves 1/3 cup
- Finely chopped coriander leaves 1/3 cup
- Melted butter ½ cup
Variations for fillings: 1. Blend paneer burji till smooth. 2. Pick out the chicken or mutton pieces from left-over curry and shred finely. Mix with little gravy and use as the filling. 3. Pick out the fish pieces from the left-over curry. De-bone and flake them. Mix with little curry and use as the filling. 4. Spread the bread slices with Hummus and sprinkle with chilli flakes and parsley or coriander leaves.