Step 1

Rinse coriander leaves very well with water. Drain very well.

Step 2

Then in a small blender or mixer-grinder take the coriander leaves, chaat masala powder, green chilies and salt. Add 1 to 2 teaspoons water. Blend to a smooth and fine but thick to medium-thick consistency. Remove the chutney in a bowl and set aside.

Step 3

Grate or shred carrot, cabbage and finely chop the capsicum. You can blanch the cabbage if you want. You will need ⅓ cup each of grated carrots, cabbage and finely chopped capsicum.

Step 4

Take the veggies in a mixing bowl. Add the grated cheddar cheese and eggless mayonnaise.

Step 5

Season with black pepper. Add salt if you like. You can also add 1 to 2 tablespoons of light cream.

Step 6

Mix very well and keep aside. You can keep in the fridge too for about 30 minutes.

Step 7

Take gram flour) in a mixing bowl.

Step 8

Add all the ground spices, chopped onions, tomatoes and coriander leaves. For a spicy besan chilla, add ½ to 1 teaspoon of finely chopped green chillies.

Step 9

Add ⅓ cup water or add as required.

Step 10

Mix very well and make a smooth batter without any lumps.

Step 11

Heat a skillet or shallow frying pan. Spread some oil on the tawa.

Step 12

Take some batter in a large serving spoon and spread to a small sized chilla.

Step 13

Cook the chilla on a low to medium flame.

Step 14

When the top side looks cooked, drizzle some oil on it and spread it with a spoon.

Step 15

When the base is crisp and golden, then flip over and cook the other side too.

Step 16

Cook till you see golden spots on the second side.

Step 17

Remove and keep aside.

Step 18

In the same way, prepare all the chilla and keep aside.

Step 19

In the same pan or skillet on a low to medium heat, toast bread slices. Place 2 to 3 bread slices.

Step 20

Turn over when one side is lightly toasted and toast the second side. You can toast the bread more if you want.

Step 21

Then spread some butter on all the 12 toasted bread slices.

Step 22

Spread some green chutney also on all the slices.

Step 23

Place 3 to 4 thin slices each of cucumber and tomatoes.

Step 24

Sprinkle a few pinches of black pepper powder, chaat masala powder and salt.

Step 25

Place a toasted slice on top with the side having the butter and green chutney spread facing the cucumber and tomatoes.

Step 26

Spread butter on top of this slice.

Step 27

Spread some of the cheese slaw on this slice.

Step 28

Cover with a third bread slice and spread butter on this slice too.

Step 29

Now place the besan chilla.

Step 30

Cover with the last and fourth slice.

Step 31

With a sharp knife slice the sandwiches in four rectangle or two or four triangle pieces.

Step 32

Serve club sandwich immediately with tomato ketchup and a side accompaniment like potato chips or wafer or french fries.

Step 33

Assemble all sandwiches this way and serve them immediately.