Makes : 4 sandwiches
Ingredients for Masala: Dry roast cumin, cloves, cinnamon and pepper separately, cool and grind with the black salt and dry mango powder to a fine powder.
- Cumin seeds – 2 tablespoons
- Cloves – ½ teaspoon
- Cinnamon stick – 1″
- Peppercorns – 1 teaspoon
- Fennel seeds – 1 teaspoon
- Black Salt (Catch Sprinkles Black Salt) – 1 teaspoon (optional)
- Dry mango powder/ Amchur – ½ teaspoon
Ingredients for Chutney: Grind all the ingredients to a fine paste.
- Mint leaves – 1 heaping cup
- Coriander – 1 heaping cup
- Green chillies – 2- 3
- Ginger – ½”
- Chat masala (Catch sprinklers chat masala or any equivalent) – ½ teaspoon
- Pani puri masala – 1 teaspoon
- Juice of 1 lime
Ingredients for the stuffing:
- Medium-sized Boiled potatoes – 2
- Cucumber – 1-2, sliced into thin rounds
- Onion – 1, sliced into thin rounds
- Capsicum – 1 large, de-seeded and sliced into thin rounds
- Tomatoes – 2, de-seeded and sliced into thin rounds
- Grated Cheese – 8 teaspoons
Other Ingredients:
- Bread Slices – 12
- Softened butter to spread on each slice
Method:
- Spread butter followed by chutney on one side of all the bread slices (slice1)
- Place one slice of bread, buttered chutney side up, on a plate.
- Top up with a couple of boiled potato slices and a sprinkling of Masala. (1)
- Place cucumber slices over it followed by Masala and top up with another slice of bread (slice2), buttered chutney side down. (2)
- Slather on some more butter and chutney on top of slice 2. Place a couple of slices of tomato, capsicum, onion and sprinkle on some Masala. (3)
- Cover with grated cheese, a sprinkling of Masala and cover up with a slice of bread, buttered chutney side down. (4) & (5)
- Using a stovetop or an electric sandwich toaster, grill the sandwich to a nice golden brown. (6)
1 
2 
4 
5 
6
- Repeat for the rest of the bread and veggies.
- Cut into squares or triangles and serve with extra chutney and some ketchup.
Notes:
- Other vegetables you could add include, boiled thinly sliced beetroot, a little grated carrot or a couple of tablespoons of finely chopped palak/ spinach.
- Don’t be stingy with the coriander and mint when making the chutney.