Ingredients

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3 lrg Boiled potatoes
150 gm Paneer, (cottage cheese)
7 x Green chillies, (7 to 8)
1 x 1 inch piece ginger
2 tsp Butter, (2 to 3)
Salt, pepper to taste
2 tbl Chopped corriander
1 lrg Pinch ajwain seeds, (oregano)
1/2 tsp Tandoori masala, (of any good brand)
2 x Flakes grated or crushed garlic
1/2 cup Curd
1/2 tbl Corn flour

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Method :

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* Tie the curd in a muslin cloth and hang for 2 hours.
* Melt the butter. Cool a little. Add the curd, tandoori masala, salt, oregano (ajwain seeds), garlic, half the coriander, half the chilli and ginger crushed.
* Cut the potatoes into thick rounds.
* Marinate in above mixture.
* Keep aside for 10-15 minutes.
* Meanwhile, crush the paneer with hands till crumbly.
* Add remaining chilli, ginger, coriander, salt, cornflour and mix lightly.
* Take one slice of potato, spread some paneer mixture and place another slice on top.
* Arrange each sandwich on a wire rack and bake in pre-heated oven till the potatoes are browned lightly.
* Each sandwich may also be dipped in the following batter, deep-fried as bhajias and served with sauce.
* White flour, salt, pinch soda-bicarbonate.
* Make batter with water.
* It should be neither too thin not too thick.
* Instead of baking, dip each sandwich and deep-fry till crisp.
* Serve hot either way.