Chhena toast cubes from the kitchen of Anju Poddar

Serves 6

Ingredients:
1 ltr full cream milk to make fresh paneer
6 slices of white bread
4 tbsp gram flour (besan)
Salt to taste
½ tsp ginger finely diced
½ tsp green chilli finely chopped
1/4 tsp pepper
1 bunch coriander, finely chopped
Oil to fry

Method:

Boil the milk and at first boil, remove it from the flame and break into paneer by using either 1 cup of whey or 1.5 tsp of lemon juice.

Let it sit for a while. Put it in a metal sieve and wash under cold running water to remove the sour taste.

Mash it with the salt, ginger, green chilli, pepper and coriander and 1/2 tsp salt.
Wet a hand and pat one side of a slice of bread so it is damp but not soaked. Place it face up and layer the slice with approximately half an inch of the paneer mixture. Dampen the second slice and cover, damp side down, as you would a sandwich. Keep aside.

Create a thin batter by mixing the gram flour in 1/2 cup of water. Add 1/4 tsp salt.

Dip the sandwich in the batter and place it on a hot tawa smeared with oil. Once the bottom starts to brown, flip it so that the other side is also cooked thoroughly. Place it on a chopping board and slice off the four crusts/edges and discard the edges. Once done, slice it into four equal squares and put them back on the tava. Keep flipping to ensure that all the four remaining uncooked sides are also fully cooked.

Serve it hot with green mint chutney or tomato ketchup.