Barnyard Millet Sandwich (Whole Wheat)

Ingredients

• 80 g cooked barnyard millet (samak)
• 2 slices whole wheat bread (60 g)
• 40 g cucumber, finely diced
• 30 g tomato, deseeded and diced
• 20 g onion, finely chopped
• 2 tbsp low-fat hung curd (30 g)
• 1 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1 tsp oil for pan toasting
• salt and green chilli to taste

Preparation

1. Mix cooked millet with curd, cucumber, tomato, onion, cumin, chaat masala, chilli and salt.
2. Spread filling evenly between the two bread slices.
3. Brush outer sides lightly with oil.
4. Toast on a non-stick tawa over medium heat until golden on both sides.
5. Rest 1 minute, slice diagonally.
6. Serve warm as one sandwich portion.