Recipe

Instructions:
1. Preparing the Pudla Batter:
- Take 1 cup of gram flour (besan) in a mixing bowl.
- Add 1/2 teaspoon of carom seeds (ajwain), crushed slightly.
- Add 1/2 teaspoon of turmeric powder (haldi) and 1/2 teaspoon of asafoetida (hing).
- Add 1/2 teaspoon of salt, or to taste.
- Add 1 tablespoon of green chili and ginger paste.
- Optionally, add 1 tablespoon of curd for a slight tangy taste.
- Gradually add water and mix to form a smooth, lump-free batter.
- Add 2 tablespoons of chopped coriander leaves and mix well.
- Cover the batter and let it rest for 6-7 minutes.
Tips:
- Ensure the batter consistency is neither too thick nor too thin. It should coat the back of a
spoon smoothly.
- Use fresh besan for the best taste and texture.
2. Preparing the Stuffing:
- In a mixing bowl, combine 1/2 cup of chopped paneer, 1/3 cup of thinly chopped capsicum,
1/3 cup of corn kernels, 1/2 cup of mozzarella cheese, and 1/3 cup of chopped onions.
- Add 2 tablespoons of chopped coriander leaves, 1 tablespoon of garlic and chili paste, 1/2
teaspoon of chili flakes, and salt to taste (consider the salt in the cheese).
- Mix all the ingredients well and set aside.
Tips:
- Feel free to customize the stuffing with other vegetables like carrots or red bell peppers.
- Ensure all vegetables are finely chopped for even cooking and distribution.
3. Preparing the Green Chutney:
- In a grinder, add 4-5 ice cubes, 4-5 green chilies, 1 cup of coriander leaves, and 1/2 slice of
bread.
- Add salt to taste.
- Grind all the ingredients into a smooth chutney. The ice cubes help retain the green color of
the chutney.
- Set the chutney aside.
Tips:
- If you want a thicker chutney, you can add more bread slices.
- Store the chutney in an airtight container in the refrigerator for up to a week.
4. Cooking the Pudla Sandwich:

- Heat a non-stick pan and add a little oil.
- Add a small amount of butter. The oil prevents the butter from burning.
- Dip each bread slice into the pudla batter, coating it well on both sides.
- Place the coated bread slices on the heated pan.
- Cook on a low flame for 2-3 minutes until golden brown. Flip and cook the other side.
- Spread a thick layer of green chutney on one side of each bread slice.
- Add a generous amount of the prepared stuffing over the chutney.
- Optionally, spread chutney on the other side of another bread slice and place it on top of
the stuffing, chutney side down.
- Press lightly and cook until both sides are crispy and golden brown.
- Apply butter on both sides while cooking for extra flavor.
Tips:
- Cook on low flame to ensure the bread cooks through and doesn’t burn.
- Keep an eye on the pan and adjust the heat as needed to prevent burning.
5. Serving:
- Cut the sandwich into three or four pieces, depending on the size of the bread.
- Avoid pressing too hard while cutting to prevent the stuffing from spilling out.
- Serve hot and enjoy your delicious Mumbai Pudla Sandwich.
Tips:
- Use a serrated knife for cutting to avoid squashing the sandwich.
- Serve with extra chutney or ketchup on the side for added flavor.

Conclusion:
Try this quick and easy Mumbai Pudla Sandwich recipe and enjoy a unique twist on the
traditional sandwich. Comment and let us know how you liked the recipe. For more such
recipes, visit our channel and website. Happy cooking!