Melty, messy, crunchy, fiery—these sandwiches, a road food top choice in India, check all the crates. There's a delicate potato filling, fresh vegetables, and overflowing cheddar tucked between brilliant bread that is spread with a strengthening green chutney. To take this lunch truly ridiculous (and route outside of custom), wedge a couple of potato chips into the sandwich as you eat.
While green mango, coconut, and nuts are basic chutney considerations, I follow my mom and her companions by adding a tart green apple rather for pleasantness and to help accomplish a smooth-finished sauce. Utilize any extra chutney for presenting with samosas, in a plain flame broiled cheddar, close by pakoras, on an egg sandwich, whirled into a scramble, or with tamarind chutney for all way of chaats
Yield Makes 4
Active Time 25 minutes
Total Time 35 minutes
Ingredients:
1. Hari Chutney:
- 1 Smith's grandmother's apple, core, cut into large pieces
- 1 lime juice
- 1 (1 «) piece of ginger, peeled
- 2 cloves garlic peeled
- 1 cup coriander leaves with soft stems
- ¼ cup mint leaves
- Sp tsk. (or more) sugar
- Sal kosher
- 1-2 Indian, Thai or serrano green chili
2. Filling and mounting:
- 1 tbsp. Vegetarian or vegetable oil
- 1 piece of black mustard seeds
- 4 fresh curry leaves
- 1 number because
- Its ground coriander
- Sk ts yellow clay
- A pin hanga (elastic)
- 1-2 tablespoons of Indian, Thai or Cereal pepper, which is thin
- 1 large ripe Russian potato, peel
- Sk ts cell salt
- Cut a cup of chopped red pepper
- 1 teaspoon tea or sandwich masala (such as Spicewalla Chaat Masala or MDH Chunky Chat Masala)
- 8 ("thick") slices of Pullman or other soft bread
- 1 small red onion, finely chopped
- One cup of chopped green peppers or mashed tomatoes
- 8 oz. Monterey Jack or Emmenthaler, chopped or 8 pieces of white American cheese
- Heat at room temperature or sandwich
- Ketchup (serving)
Preparation:
Green sauce:
Add 1 tablespoon of water to the blender, depending on the heat and brilliance of the chicken: pure apple, lime juice, ginger, garlic, coriander, mint, sugar, a little salt, 1-2 peppers. Add water until there is no smooth paste structure. Season with flavor and additional salt or sugar as needed. (You need about a cup full of sandwiches. It's not clear that you'll hide when you're sitting.)
Advance:
The sauce can be prepared 3 days in advance. Move to cool with an irresistible basket cover.
Filling and composition:
Heat the oil with moderate heat in a medium-sized cast iron or refractory pan. Add mustard seeds and simmer for about 30 seconds until popping out. Add curry leaves and cumin seeds. Stir with a wooden spoon and simmer for about 1 minute until the color is a little dark. Add coriander, turmeric, asafoetida (if used) and 1-2 peppers and stir. Crush the potatoes into small pieces, put them in a pan, and add salt. Roughly crush the potatoes, toss and cook for about 2 minutes until warm. Cover with coriander and chaat masala. Transfer the contents to a container. Dry the pot and order.
Arrange four loaves of bread on the chalkboard. Spread the slice over each piece. Divide the ingredients into pieces and place the red onions, peppers and onions on top. Spread one side of the remaining bread crumbs over the chutney and cover the sandwich. Spread the ghee out of the slice over the bread.
Place the preservative over medium heat. Working in batches if needed, melt a small amount of chicken into the pan, then place the sandwich in the pan with the fat side on top. Boil for about 4 minutes until the bottom is lightly browned. Turn and cook for about 4 minutes, occasionally pressing on the back of the spatula or the bottom of the pan until the cheese melts and melts the other side.
Next to it, add extra chutney and ketchup to serve the toast.
Chef's comment:
Sandwiches can also be made with paninis, sandwich presses, or preferably toast makers.
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