Serves: 4
Total Calories: 125

1/2 cup Basic Green Chutney + 2 tablespoons
1 teaspoon melted butter
8 slices white or whole-wheat bread
3 large eggs, lightly beaten
3 tablespoons nonfat plain yogurt, whisked until smooth
1/4 cup minced red bell pepper
1/4 teaspoon salt, or to taste
2 tablespoons peanut oil
1/4 cup finely chopped fresh cilantro, including soft stems

1. Prepare the chutney. Mix the butter into 1/2 cup chutney, then spread generously on 4 of the bread slices. Cover each with the remaining 4 slices to make sandwiches.

2. In a flat dish, whisk together the eggs, yogurt, 2 tablespoons chutney, red bell pepper, and salt.
3. Heat 1 tablespoon of the oil in a medium nonstick skillet over moderate heat. With tongs, lay each sandwich (one at a time) in the egg mixture, press lightly to coat the bottom, then turn over and coat the other side.

4. Carefully, place in the skillet and cook, turning once, until golden on both sides, about 1 minute per side. Scatter about 1 tablespoon cilantro on top, turn over once more, and cook momentarily to seal in the cilantro. Repeat with the remaining sandwiches. Transfer to serving platter, cut into 3 long pieces or 4 small triangles, and serve with the cilantro side up.

VARIATIONS: Try this with different chutneys or dry-cooked vegetable or ground meat stuffing.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 125
Calories from Fat: 88

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