Ingredients
For the Filling
1 cup cooked Millet (Foxtail, Little, or Barnyard Millet)
1 small Onion – finely chopped
1 small Tomato – chopped (remove seeds if juicy)
½ cup Grated Carrot or finely chopped Capsicum
1 Green Chilli – chopped (optional)
1 tbsp Coriander Leaves – chopped
½ tsp Cumin Seeds (Jeera)
¼ tsp Turmeric Powder
½ tsp Pepper Powder or Chilli Flakes
Salt – to taste
1 tsp Oil or Butter
For the Sandwich
4 Bread Slices (preferably whole grain or millet bread)
1 tbsp Butter (for toasting)
1 tbsp Green Chutney or Tomato Ketchup (optional)
Execution
Step 1: Cook the Filling
Heat oil or butter in a pan.
Add cumin seeds, chopped onion, and sauté till translucent.
Add tomato, carrot/capsicum, and cook for 2–3 minutes.
Add cooked millet, turmeric, salt, and pepper/chilli flakes.
Mix well and sauté for another 2 minutes.
Turn off the flame and let the filling cool slightly.
Step 2: Assemble the Sandwich
Spread butter or green chutney on one side of each bread slice.
Place a generous spoonful of millet mixture between two slices.
Toast on a tawa, grill pan, or sandwich maker until golden and crisp on both sides.
Cut diagonally and serve hot.
Additional tips
Add grated cheese for a richer, kids-friendly version.
You can use leftover cooked millet from lunch to make this quick snack.
For a protein boost, mix paneer or boiled sprouts into the filling.
Use millet flour bread or multigrain bread for a complete millet-based version.
Serve with mint chutney, ketchup, or curd dip