How to make Sada Sandwich - SK Khazana -
One of the most popular Mumbai street food – the special sandwich masala makes them so extraordinary
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : white bread slices (सफेद ब्रेड),
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Sada Sandwich - SK Khazana checkout Bread Bonda, Bread Upma, College Sandwich, Mithai Toast . You can also find more Snacks and Starters recipes like Steamed Shrimp Wontons Rawa Idli Carrot and Cabbage Thalipeeth Aloo Bhalle - SK Khazana
Sada Sandwich - SK Khazana 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 : 31-40 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Sada Sandwich - SK Khazana Recipe
white bread slices 8
star anise 1
black peppercorns 15-20
cloves 10-12
cinnamon stick 2 inch
fennel seeds 4 teaspoons
cumin seeds 1 tablespoon
citric acid 1 1/2 teaspoons
chaat masala 1 teaspoon
dried mango powder 1/2 teaspoon
black salt 1/2 teaspoon
chilli powder 1 teaspoon
cucumber medium, peeled 1
Onion medium, peeled 1
Green capsicum medium
Tomato medium 1
potato boiled and peeled 1
beetroot boiled and peeled 1
Butter for applying
Green chutney as required
Sev for garnish
Tomato ketchup to serve
Method
Step 1
To make sandwich masala, dry roast star anise, black peppercorns, cloves, cinnamon stick, fennel seeds and cumin seeds in a non-stick pan till the whole spices become fragrant. Set aside for cool slightly.
Step 2
Transfer the roasted whole spices in a blender jar, add citric acid, chaat masala, dried mango powder, black salt and chilli powder and blend to a fine powder.
Step 3
Thinly cut cucumber, onion, capsicum, tomato, potato and beetroot into thin roundels. Trim the sides of the white bread slices.
Step 4
For making each sandwich, apply butter and green chutney on one side of two slices of bread. On one slice, place 4 potato slices and sprinkle sandwich masala. Place a few onion slices and cucumber slices and sprinkle sandwich masala. Place a few tomato slices and a few capsicum slices and sprinkle sandwich masala. Lastly place a beetroot slice and sprinkle sandwich masala and cover with the remaining bread slice. Making the remaining sandwiches similarly.
Step 5
Place each sandwich on a serving plate, cut into six equal portion, apply butter and green chutney on top. Garnish with sev and serve immediately with tomato ketchup.
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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.
