Khakra Sandwich

Ingredients 

• 12 mini khakhras
• 2 medium onions chopped
• 1 large cucumber peeled and chopped
• 1 large tomato chopped
• 1 large beetroot boiled, peeled and chopped
• 8 tablespoons hung yogurt
• 2 tablespoons mixed herbs dried
• 2 tablespoons red chilli flakes dried
• 3 teaspoons chaat masala + for sprinkling
• Green chutney for drizzling
• Nylon sev sprinkling + for garnish
• 4 teaspoons Schezwan sauce
• 3/4 cup sweet corn kernels boiled
• Mayonnaise for drizzling
• Tomato-garlic chutney for drizzling
• Processed cheese as required 
• Pomegranate pearls for garnish
• French fries to serve

Method

1. Take onion in a bowl, add cucumber, tomato, beetroot, hung yogurt, dried mixed herbs, dried red chilli flakes and chaat masala and mix well.
2. For each portion, place a khakra on the worktop and spread ¼ portion of the mixture on it. Drizzle green chutney and sprinkle a little sev on top. Place another khakra on it, spread 1 tsp schezwan sauce on it evenly, spread some sweetcorn kernels and sprinkle chaat masala. Drizzle mayonnaise and add some more sweetcorn kernels. Drizzle green chutney and tomato-garlic chutney. Sprinkle sev and grate cheese on top. Cover with another khakhra.
3. Drizzle mayonnaise, tomato-garlic chutney and green chutney and sprinkle pomegranate pearls and sev. Serve immediately with French fries.