Crispy Paneer Sandwich with Spicy Mint Chutney

1In a bowl, mix yogurt (½ cup), cumin powder (1 tsp), coriander powder (1 tsp), turmeric powder (½ tsp), red chili powder (½ tsp), and salt to make a marinade.

2Marinate the paneer (200 g) slices in the yogurt (½ cup) mixture and refrigerate for 30 minutes.

3In a blender, combine mint leaves (¼ cup), coriander leaves (¼ cup), green chili (1), ginger (½ inch), garlic (1 clove), lemon (½) juice, and salt to make a mint chutney.

4Heat oil in a pan for frying.

5Dip the marinated paneer (200 g) slices in all-purpose flour (1 cup), then in beaten eggs (2), and finally coat with breadcrumbs (1 cup).

6Fry the paneer (200 g) slices until golden brown and crispy. Drain excess oil on a paper towel.

7Toast the bread slices until golden brown and crispy.

8Spread mint chutney on one side of each bread slice.

9Place a few slices of (8) tomato (1) and onion (1) on half of the bread slices.

10Top with crispy paneer (200 g) slices and cover with the remaining bread slices.

11Spread butter on the outer sides of the sandwiches.

12Toast the sandwiches in a pan until golden brown and crispy on both sides.

13Serve hot with extra mint chutney on the side.