| • | Mix yogurt, chopped up green chilies, amchoor powder ginger and table salt in a bowl.
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| • | Remove the edges of the bread pieces and cut down each slicing up into 4 squares.
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| • | Spread the above-made mixture onto each square and bring together 2 squares to form a small sandwich.
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| • | Heat butter in a frying pan, add table mustard seed and curry leaves to it.
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| • | When the seed splutter, place the sandwiches in the cooking pan and fry on both sides.
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| • | Garnish with chopped up coriander leaves and grated coconut.
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| • | Bread Dhokla is ready to eat. Serve it red-hot with chutney.
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