Cut away the crusts of the slices.
Then cut the slices, into triangles and soak them into curd.
Take out in a dish. Add some of the raisins on one slice.
Cover with another slice. Seal edges and fry in hot ghee.
Then arrange in well-beaten curd.
Serve sprinkled with salt, chilli powder and a chutney made of tamarind pulp and jaggery.
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