Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
read more
 
Khatthi-Mithi Tokri
 
 
Prepration: 15 mins.
Cooking: 6 mins.
Serves 9 Cal/Ser 105
 
Ingredients
9 slices of bread, 1 tbsp tomato ketchup
SPREAD FOR THE BREAD
2 tbsp olive oil, ¼ tsp chilli flakes, ¼ tsp oregano
¼ tsp pepper, ¼ tsp chaat masala
FILLING
¼ cup moong sprouts - boiled
¼ cup fresh pomegranate seeds
½ onion - chopped finely
1 tbsp chopped coriander
¼ of a cucumber - chopped finely
2 tbsp ready-made imli chutney
1 tsp lemon juice
 
Method
1. Keep the bread on a rolling board (chakla). With the help of a rolling pin (belan), press applying pressure and roll out the bread thinly.
2. Mix olive oil with all seasonings. Take a 3-4" diameter steel bowl (big size katori) and cut out a round from the bread. Apply olive oil on them.
3. Take a muffin tray, place bread rounds in them to get a tokri with folds. Place them on the high rack. Grill for 6-7 minutes or till evenly browned on the edges.
4. Mix all ingredients of the filling. To serve, put some filling in the tokri & dot with tomato ketchup.