Mumbai street vendors sell a huge range of sandwiches, and they traditionally cook them using a deep jaffle iron. Our recipe uses a pan-frying method, for those who don’t own a jaffle iron. Cheese may also be added.
- 4 royal blue or sebago potatoes, peeled, chopped
- 4 small beetroot bulbs, trimmed
- 120 g ghee or butter
- 2 tbsp chaat masala spice (see Note)
- 12 slices white bread
- 125 ml (½ cup) mint chutney, plus extra, to serve
- ½ telegraph cucumber, cut into 16 slices
- 1 small red onion, thinly sliced
- 4 small tomatoes, sliced
- tomato sauce, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place potatoes and beetroot in separate saucepans of salted water and bring to the boil. Cook potatoes for 8 minutes and beetroot for 40 minutes or until tender. Drain, return potatoes to saucepan and mash with 40g ghee until smooth. Season with salt and 1 tbsp chaat masala. When cool enough to handle, peel beetroot and cut each bulb into 8 slices.
Preheat oven to 170°C. Spread ghee onto bread slices on one side, then place 4 slices, buttered-side down, on a tray. Spread each slice with 3 tsp mint chutney, then top with mashed potato mixture. Top each sandwich with another slice of ghee-buttered bread, buttered-side down, and spread top of each slice with 3 tsp mint chutney. Top each sandwich with cucumber, onion, beetroot and tomato, and scatter with remaining 1 tbsp chaat masala. Top with remaining 4 slices of bread, buttered-side up. Press lightly to secure filling.
Heat a large cast-iron or non-stick frying pan over high heat. Working 2 sandwiches at a time, cook for 3 minutes each side or until golden. Transfer to a lined oven tray and cook in oven for 5 minutes or until heated through. Cut each sandwich into 4 and serve drizzled with extra mint chutney and tomato sauce.
• Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.
As seen in Feast magazine, Issue 11, pg86.
Photography by Jason Loucas.