Stuffed Bread Bhalay

Mix all the ingredients for filling and set aside. Cut bread slices into rounds, using a 3” cookie cutter.

Lightly wet one side of the bread and put 1 teaspoon of filling in center and fold the bread in half, forming a semi-circle. Press the edges together with your fingers. Make sure the edges are sealed. Continue filling the rest of the bread circles in the same manner.

Brush the bhalas both sides lightly with oil, and toast them in a toaster oven just enough that bread has become light golden brown. You can also bake them in the oven.

Whip the yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter. Add the salt, chillis, and cumin, adjust to your taste.

When ready to serve, dip bhalas in water and squeeze the bhalas lightly between your both palms.

Dip them in yogurt one at a time and arrange them on a serving plate. Pour yogurt over them.

Sprinkle the chaat masala powder to your taste, it is optional. Drizzle the tamarind chutney, green chutney, and garnish with potato, green onion, and tomatoes. Serve with sev or papri.