How to make Chaat Sandwich -
Tangy potato and white pea mixture sandwiched between bread slices, grilled and served like a chaat
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried white peas (matra), White bread slices (सफेद ब्रेड)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Chaat Sandwich checkout Jain Ragda Pattice, Masala Puri-SK Khazana. You can also find more Snacks and Starters recipes like Seekh Kabab Naan Pizza Red Pepper and Baked Egg Galettes Fish Cutlets Chicken Burger With Whole Meal Bun
Chaat Sandwich Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 7-8 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Chaat Sandwich Recipe
Dried white peas (matra) soaked overnight and cooked with turmeric powder a 3/4 cup
White bread slices 8
Small potatoes boiled and peeled 3
Medium onion chopped 1
Small tomato chopped 1
Fresh coriander leaves chopped 1 1/2 tabl to garnish
Green chillies chopped 2-3
Roasted cumin seeds 1 1/2 teaspoons
Chaat masala 1 teaspoon
Black salt to taste
Salt to taste
Red chilli-garlic chutney 1 tablespoon
Date and tamarind chutney 1 tablespoon
Green chutney 1 1/2 tabl to serve
Butter as required
Masala boondi to garnish
Masala chana to garnish
Sev to garnish
Fresh pomegranate pearls to garnish
Tomato ketchup to serve
Potato chips to serve
Method
Step 1
Take matra in a large bowl, mash potatoes and add. Add onion, tomato, coriander leaves, green chillies, roasted cumin seeds, chaat masala, black salt, red chilli-garlic chutney, date-tamarind chutney and green chutney, and mix well.
Step 2
Apply butter on one side of all the bread slices and place a generous portion of matra-potato mixture on 4 slices of bread and spread evenly. Top with the remaining slices, buttered side downwards.
Step 3
Grease the base of the griller with butter and place the sandwiches on it. Apply butter on the top of the sandwiches and close the lid. Grill till golden brown and grill marks appear on both sides.
Step 4
Cut each sandwich in half diagonally and place on a serving platter, sprinkle crushed masala boondi, masala chana, sev, coriander leaves and pomegranate pearls. Serve immediately with green chutney, tomato ketchup and potato chips.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
