Layered Sandwich Bajji

Ingredients

• 1 Bread (a whole loaf)
• Bajji batter (prepared as in the Onion Bajji recipe)
• 1/4 cup Tomato chutney
• 1/4 cup Mint chutney
• 100 Grams Butter
• Oil (as needed, for frying)
• 1 cup Mint leaves (for the mint chutney, to grind)
• 1/2 cup Chopped coriander leaves (for the mint chutney, to grind)
• 4 Green chili (for the mint chutney, to grind)
• Ginger (small piece, for the mint chutney, to grind)
• 1/2 Teaspoon Cumin (for the mint chutney, to grind)
• நெல்லிக்காய் அளவு Tamarind (gooseberry-sized, for the mint chutney, to grind)
• as needed Salt (for the mint chutney)
• 1/2 Onion (for the mint chutney, to grind)
• 2 Tablespoons Grated coconut (for the mint chutney, to grind)
• 2 Cloves (for the tomato chutney)
• 1 piece Cinnamon (for the tomato chutney)
• 5 cloves Garlic (for the tomato chutney)
• 1/2 cup Chopped onion (for the tomato chutney)
• 1 cup Chopped tomato (for the tomato chutney)
• 1/4 Teaspoon Turmeric powder (for the tomato chutney)
• as needed Salt (for the tomato chutney)
• 1/2 Teaspoon Chili powder (for the tomato chutney)

Instructions

1. Trim the crusts off the bread and cut into equal-sized squares (four pieces per slice).
2. Butter only one side of each bread square.
3. On one bread square, after buttering, spread mint chutney.
4. Place another bread square on top. Spread tomato chutney over it.
5. Cover with one more bread square, buttered-side down onto the chutney (3 slices together should make up one stack).
6. Prepare all the stacks the same way.
7. Press down firmly by hand, dip fully into the bajji batter so it's well coated, and deep-fry in hot oil. Serve with tomato sauce.
8. Mint chutney method: grind the listed mint chutney ingredients with just a little water into a thick paste.
9. Tomato chutney method: saute the garlic along with cinnamon and cloves in oil, then finally add the onion.
10. Once the onion is half-wilted, add the chopped tomato and saute until the moisture dries up.
11. Add salt, chili powder, and turmeric powder, mix, and remove from heat.
12. Once fully cooled, grind into a thick chutney.
13. Note: this bajji can be made with any chutney of your choice, but the chutney needs to be ground thick. Tomato sauce can also be used to spread on one of the layers.
14. Tip: if the chutney turns out too loose when ground in the mixer, put it in a thin cloth or a plastic-mesh strainer spoon for a while until the extra water has drained off, then use it.