To make the green spread clean and roughly chop the coriander, chili, ginger and garlic.
In a grinder grind everything all together along with chopped items and water as required to a smooth paste. The spread should be thick in consistency. Keep aside.
You can use the spread right away or refrigerate it for later use.
For red spread peel and grate carrot and boiled beet.
Mix grated carrot and beet with enough egg-less mayonnaise to make a smooth and creamy paste. Keep aside
Trim the sides of the bread slices. Keep aside.
To make sandwiches place 3 bread slice on the work top.
Butter 1 bread slices from both sides. And apply green and red spread on the rest 2 breads.
Now place the buttered bread over the red spread bread slice. Lastly arrange the green spread bread slice over buttered bread slice facing upside down. Press gently.
Cut each sandwiches into 2 triangle/striped pieces. Repeat steps 7 to 10 to make one more sandwiches.
Serve immediately or refrigerate cling wrapped for 1-2 days.
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