BREAD CHAPPATI PANCKAE

INGREDIENTS

chappatis  4
bread slices  8
potatoes boiled   3-4 or as required
besan   100 gm
salt to taste
red chilli pdr to taste
amchur pdr.  1 tsp
coriander leave   2 tbsp
cumin pdr 1 tsp
green chillies  2
oil  4 tbsp
tomato ketchup as required

FOR THE CHUTNEY

coriander leaves  1 bunch
green chillies  2
salt to taste
lime  juice  2 tbsp
grind all these together & keep aside.

METHOD

prepare a thin batter with besan & water, add salt, chilli pdr, cumin pdr.
mash potatoes, add garam masala, amchur pdr., coriander leaves, salt, green chillies.
take one chappati, apply chutney on it, then apply potato mixture on it, fold it like a handkerchief.take 2 slices of bread, spread tomato ketchup, keep folded chappati on one slice, cover with another slices. press it well.
heat a tava, apply oil to shallow fry.
dip the bread-roti in the besan batter, place on hot tava, spread some batter all around. 
once the bottom is light brown, turn & apply little oil & cook the other side well.
repeat the process with reattaining chappati & bread, cook on tava in the same way & serve hot with chutney.