Prepare the Sandwich Chutney:

• In a blender or food processor, combine the fresh coriander, green chilies, ginger, cumin seeds, roasted chana dal, sugar, lemon juice, and salt. Add water little by little until you achieve a smooth chutney consistency. Set aside.

Make the Besan Batter:

• In a mixing bowl, combine besan, dahi, red chili powder, chili flakes, turmeric powder, garam masala, cumin powder, carom seeds, sesame seeds, chopped green chili, onion, tomato, coriander, and salt. Gradually add water to form a smooth batter with a medium-thick consistency, ensuring it can coat the bread slices well.

Prepare the Paneer & Cheese Filling:

• In a bowl, crumble the paneer and mix with cheese cubes. Add finely chopped capsicum, onion, black pepper powder, chaat masala, and salt. Stir well to combine.

Assemble the Sandwich:

• Spread a layer of chutney on one side of each bread slice. Add a generous spoonful of the paneer and cheese mixture on half of the bread slices.

Dip in Besan Batter:

• Heat a tawa or griddle with a little oil. Dip each assembled sandwich (with chutney and filling) into the besan batter, ensuring both sides are well-coated.

Cook the Sandwich:

• Place the dipped sandwich onto the heated tawa or griddle. Cook until both sides are golden and crispy, about 3-4 minutes per side. Press gently with a spatula to ensure even cooking.

Serve:

• Once both sides are crispy and golden, remove from the griddle. Serve hot with tomato ketchup on the side.