Serves 1
Directions
- 1Dry roast cumin, black peppercorns, cloves, and fennel seeds until fragrant, then let them cool down.
- 2Transfer the roasted spices to a blender.
- 3Add anardana powder, amchur powder, hing, ginger powder, kaala namak, and salt to the blender.
- 4Grind all ingredients into a fine powder.
- 5Add 2 tablespoons of salt and shake well to combine.
- 6For the green chutney, add fresh coriander, blanched spinach, green chillies, curry leaves, 1 teaspoon of special sandwich masala, roasted chana dal, garlic, and a very little water to a blender.
- 7Grind well into a thin paste.
- 8For the Sada Sandwich, trim the corners and sides of the bread slices.
- 9Spread butter on one side of each bread slice.
- 10Spread the special spicy sandwich chutney on the buttered side of the bread slices.
- 11Arrange cucumber slices on one of the chutney-spread bread slices.
- 12Sprinkle special sandwich masala over the cucumber slices.
- 13Add boiled potato slices over the cucumber, then sprinkle with special sandwich masala.
- 14Layer boiled beetroot slices over the potatoes, then sprinkle with special sandwich masala.
- 15Add onion slices over the beetroot, then sprinkle with special sandwich masala.
- 16Place tomato slices over the onion, then sprinkle with special sandwich masala.
- 17Place another chutney-spread bread slice on top to complete the sandwich.
- 18Cut the Sada Sandwich into four triangular pieces.
- 19Wrap the sandwich in paper and spread butter, special spicy sandwich chutney, and red garlic chutney on top.
- 20For the Vegetable Toast Sandwich, trim the corners of the bread slices.
- 21Spread butter on one side of each bread slice.
- 22Spread the special spicy sandwich chutney on the buttered side of the bread slices.
- 23Arrange boiled potato slices on one of the chutney-spread bread slices, then sprinkle with special sandwich masala.
- 24Layer boiled beetroot slices over the potatoes, then sprinkle with special sandwich masala.
- 25Add onion slices over the beetroot, then sprinkle with special sandwich masala.
- 26Place tomato slices over the onion, then sprinkle with special sandwich masala.
- 27Layer capsicum slices over the tomatoes.
- 28Place another chutney-spread bread slice on top to complete the sandwich.
- 29Pre-heat the sandwich toaster.
- 30Apply butter to the toaster.
- 31Place the vegetable toast sandwich in the toaster and toast until golden brown and crispy.
- 32Cut the Vegetable Toast Sandwich into four pieces.
- 33Wrap the sandwich in paper and spread butter, special spicy sandwich chutney, and red garlic chutney on top.
Ingredients
- 2 tbsp Jeera
- 1 tbsp Sabut Kali Mirch
- 2 tsp Laung
- 1 tbsp Saunf
- 1 tbsp Anardana powder
- 1 tbsp Amchur powder
- 0.5 tsp Hing
- 0.5 tsp Ginger powder
- 1 tbsp Kaala namak
- 0.5 tbsp Salt
- 2 tbsp Salt
- 1 big bunch Fresh coriander
- 6 leaves Blanched spinach
- 10 nos Green chillies
- 10 nos Fresh curry leaves
- 1 tsp Special sandwich masala
- 1 tbsp Roasted chana dal
- 4 cloves Garlic
- 1 very little Water
- 4 slices Bread
- 1 large dollop Butter
- 1 sliced Cucumber
- 1 sliced Boiled potatoes
- 1 sliced Boiled beetroot
- 1 sliced Onion
- 1 sliced Tomatoes
- 1 tsp Red garlic chutney
- 1 sliced Capsicum
Equipment
PanSpreaderBlenderKnifeChopping boardSandwich toasterStove
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