Bombay Masala Sandwich

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Spices Mustard Seeds

  Compliments

  1 tsp or 4g

• Curry Patta

  Curry patta is also known as curry leaf. It is a tropical and sub-tropical tree in the family Rutaceae native to Asia1. The plant produces small white flowers which can self-pollinate to produce small shiny-black drupes containing a single, large viable seed. The aromatic leaves are pinnate, with 11–21 leaflets, each leaflet 2–4 cm ( 3⁄4 – 11⁄2 in) long and 1–2 cm ( 1⁄2 – 3⁄4 in) broad. The fresh

  1 serving or 2g

• Compunded Asafoetida Powder

  L.G

  ½ g or 0.5g

• Turmeric

  Organic Spice - 365 Everyday Value

  ½ tsp or 1g

• Salt

  Table

  1 tbsp or 18g

• Green Chillies

  Fresh, Raw - Tesco

  2 chilli or 34g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Mint

  Freshdirect

  1 tablespoon or 3g

• Ice cubes

  Frozen water

  2 cube or 44g

• Water

  Plain, clean water

  1 cup or 237g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  ¼ cup or 40g

• Chaat Masala

  Mehran

  1 tbsp or 8g

• White bread

  Commercially prepared (includes soft bread crumbs)

  4 slice or 100g

• Butter

  Unsalted

  1 tsp or 5g

• Green bell pepper

  Sweet, green, raw

  1 strips or 3g

• Tomatoes

  Red, ripe, raw, year round average

  1 slice, medium or 20g

• Onions

  Raw

  1 slice, medium or 14g

• Cheddar cheese

  2 slice (1 oz) or 56g

• Sliced Beetroot

  Australian Slice Beetroot - Coles

  1 serving or 85g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Swiss cheese

  ¼ cup, shredded or 28g

• Regular Sev

  Bombay Kitchen

  18g

• Tomato Ketchup low sodium and sugar

  Reduced Salt and Sugar - H.J. Heinz Company

  25g

Directions

1. Heat oil in a nonstick pan, add mustard seeds, curry leaves let it splutter.
2. Add boiled potato and mash well.
3. Add asafoetida, turmeric powder and salt to taste and mix everything well and cook for a few minutes.
4. Add chopped green chilli, coriander leaves and green peas, mix well and cook for more 2 minutes.
5. Once it’s done, transfer it into a bowl.p
6. In a grinder jar, add ginger, green chilli, coriander leaves, mint leaves, ice cube and water as required grind it into a smooth paste.
7. Transfer it into a bowl, add salt to taste, chaat masala and mix well.
8. Spread butter evenly on the bread slices.
9. Now spread the coriander chutney.
10. Spread the potato masala filling on the bread slices.
11. Place the slices of onion, tomato, capsicum, beetroot.
12. Cover with the slices on which we have spread the butter and chutney.
13. In a preheated grill pan. Grease it with some butter and place the sandwiches.
14. Toast the sandwiches from both sides till crisp and golden.
15. Remove from the grill pan and spread some green chutney, grated cheese, sev on top of the sandwiches.
16. Cut into halves and Serve with tomato ketchup and coriander chutney.
17. https://youtu.be/hgsTcIJW9tc