Kejriwal Recipe

Prepare the egg batter

Crack the 3 large eggs into a wide, shallow bowl large enough to dip a slice of bread. Add the chopped green chili, chopped cilantro, chopped onion, salt, black pepper and milk (if using). Whisk vigorously until the mixture is homogeneous, slightly frothy and seasonings are evenly distributed. Taste a tiny bit and adjust salt or pepper as needed.

Prepare the bread

Trim crusts if desired. Lightly butter one side of each bread slice with the softened butter. The buttered side will become the exterior surface when frying for golden color.

Assemble cheese layers

Place two slices of bread, buttered side down, on a work surface. Divide about 2/3 cup of the grated cheese evenly between the two slices (about 1/3 cup per slice), spreading it over the center, leaving a 1/2-inch border so cheese doesn't ooze out. Top each with the remaining bread slice, buttered side up, to make two sandwiches. Press gently to seal.

Soak sandwiches in egg

Heat a plate or wide shallow tray. Dunk one sandwich at a time into the prepared egg mixture, immersing and turning so both top and bottom and the edges are coated. Allow the bread to absorb egg for about 5–10 seconds per side — enough to wet through but not so long it collapses. Let excess egg drip back into the bowl. Repeat with the second sandwich.

Pan-fry the Kejriwal

Heat a nonstick or cast-iron skillet over medium heat. Add the vegetable oil or ghee and swirl to coat the surface. When shimmering (but not smoking), place one egg-coated sandwich buttered side down into the skillet. Sprinkle about 2 tablespoons of grated cheese on the exposed top egg-coated surface immediately. Cook for 2–3 minutes until the underside is golden brown and set, then carefully flip using a spatula. If cheese needs melting, cover the pan briefly (30–60 seconds) after flipping. Cook the second sandwich the same way. Reduce heat slightly if browning too quickly; aim for even golden crust and fully melted cheese inside.

Finish and serve

Transfer cooked Kejriwal to a cutting board. Optionally sprinkle a pinch of chaat masala over each for tangy finish. Let rest 1 minute, then slice sandwiches diagonally. Serve hot with tomato ketchup or green chutney.