Make an Indian Vegetable Sandwich

Spicy Indian sandwiches are a favorite for munching on the go in India. Street vendors serve both of the recipes below in cities. These sandwiches are well-put together and perfect for eating just about anywhere.

Ingredients

Bombay Sandwich

  • 8 to 10 slices of bread, white or wheat.
  • 1 medium potato
  • 1 small onion
  • 1 small to medium tomato
  • Chaat masala powder, to taste.
  • Roasted cumin powder, to taste.
  • Salt, to taste.
  • (Optional) Pepper, to taste.
  • 1 cup chopped coriander leaves (cilantro.)
  • 1-2 garlic cloves, chopped.
  • 1 green chili, chopped
  • ½ to ¾ tsp lemon juice or as required.
  • ½ tsp cumin powder.
  • Salt, to taste.

Dabeli Sandwich

  • 1 red chili (dry)
  • 1 teaspoon coriander seeds
  • 2 cloves
  • 1/2 inch cinnamon stick
  • 1/2 teaspoon cumin seeds
  • 4 teaspoons black pepper
  • 1 potato (1 cup mashed)
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1 tablespoon masala spice
  • 1 tablespoon tamarind paste
  • 3 teaspoons sugar
  • 1/2 cup water
  • 1/4 cup roasted and crushed peanuts
  • 1/4 cup fine sev
  • 1/4 cup pomegranate seeds (May substitute chopped red or green grapes.)
  • 3 tablespoons cilantro chutney

Steps

Creating a Bombay[1] Sandwich

  1. Prepare the chutney.[2] You'll need a blender or a chutney grinder. You can find chutney grinders at Indian food stores or in some specialty kitchen stores. Add 1 cup of chopped coriander leaves, half an inch of chopped ginger, and one chopped green chili into a blender or chutney grinder. Also, put in one or two teaspoons of lemon juice, half a teaspoon of cumin powder, and half a teaspoon of salt. Add some water and blend or grind the mixture until it is smooth. Check it for taste and add more salt or lemon juice if needed.
  2. Add the potato to a pot of water and bring it to a boil. Cook it until it is easily pierced with a fork, but not completely soft. Once done, drain off the boiling water and run cool water over the potato to cool it down. Then cut it into round slices.
  3. Chop up your cucumber, tomato, and onion. Cut the onion into thin, round slices. The tomato and cucumber may be diced into small chunks. It doesn't matter too much how they are sliced, so long as the pieces are small.
  4. Prepare the bread. You can use wheat or white bread for this sandwich. Lay out your bread slices and slather each with butter. Make sure to butter them evenly. Next, spread the chutney on top of the butter. Doing it in this order helps keep the bread from getting soggy.
  5. Add the chopped vegetables. On one side of the slices of bread, add some of the vegetables that you cut up earlier. Sprinkle one to two pinches of chaat masala and cumin powder over the each veggie as you add it. Cover them with the other bread slices and generously spread butter over the top.
    • Chaat masala is a spice used in many types of Indian cooking. If it's not available at your local grocery store, look for it in Indian or Middle Eastern food stores.
  6. Place the sandwiches on the grill. Make sure that the buttered side is facing down, and then butter the other side. Let the sandwiches grill for two to three minutes, or until the bread becomes crisp.

Creating a Dabeli[3] Sandwich

  1. Prepare the masala. Combine one dry red chili, one teaspoon of coriander seeds, two cloves, half an inch of cinnamon stick, half a teaspoon of cumin, and four teaspoons of black pepper. Add the mixture to a small pan and roast it for two minutes over medium heat. Grind the results into a fine powder.
    • If you don't want to spend time making the masala yourself, you can find already prepared mixtures at Indian food stores.
  2. Add the potato to water and put it on to boil. You'll be mashing it, so boil it until it is soft enough to easily smash it with a potato masher. You'll need to make about a cup mashed. Put it in a bowl and add to it half a teaspoon of salt, one tablespoon of the masala mixture, one tablespoon of tamarind paste, and three teaspoons of sugar. Set it aside.
  3. Warm two tablespoons of oil in a pan over medium heat. Add in half a teaspoon of cumin seeds and wait for them to crack open. After this, add in the potato mixture and blend it together. Leave it on low heat to keep it warm.
  4. Bring half a cup of water to a boil in a separate pan. Dump in the potato mixture from the last step. Let it simmer over low heat for two minutes, or until it reaches the consistency of a thick paste.
  5. Prepare the bread. Slice some thick sandwich buns into halves. Hoagie rolls work very well for this type of sandwich. Butter both sides of each slice and toast them in a frying pan over medium heat.
  6. Make the sandwich. On one half of the buns, add a quarter cup of the filling. Top it with three tablespoons of coriander chutney, one quarter cup of pomegranate seeds, one quarter cup of fine sev, and one quarter cup of crushed, roasted peanuts. Add the other halves of the buns to complete the sandwiches.
    • Fine sev is available at Indian food stores.
    • If you or anyone you plan to serve this to is allergic to peanuts, feel free to omit them.


Tips

  • You can apply salted or unsalted butter. If you don't like butter, you could replace it with mayonnaise.

Things You'll Need

  • Blender or chutney grinder

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  • Use a Vegetable Grater to Grate a Carrot in Indian Style

Sources and Citations

  1. ↑ http://www.vegrecipesofindia.com/bombay-veg-grilled-sandwich-recipe/
  2. ↑ http://www.vegrecipesofindia.com/coriander-chutney/
  3. ↑ http://www.manjulaskitchen.com/dabeli-spicy-potato-sandwich/

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