You have to love a country that is serious about its sandwiches. Italy with its open sandwich type bruschettas, laden with seasonal ingredients. France with their bountiful baguettes, and India with its spicy mixtures stuffed between layers of bread and often coated with chickpea batter before pan toasting or frying. India has a commitment to sandwiches as serious snacks and street food.
The other great thing about Indian sandwiches, this one in particular, is that they incorporate protein in the nuts, paneer and chickpea flour, spice in the chillies and spice mix, sweetness in the raisins and texture in the cashews, peas and batter. A complete meal.
Indian Stuffed Sandwiches with Potato and Peas
prep time: 40 mins to cook potato or less with pressure cooker (recommend precooking the potato to save time) plus 5 – 6 mins to assemble filling
cook time: 6 – 7 minutes per sandwich
serves 6 – 8
12 – 14 bread slices
2 cups boiled and mashed potatoes
0.5 cups peas
1 cup grated paneer
2 Tblspn raisins
10 cashew nuts
2 – 3 green chillies, chopped (or to taste)
0.25 cup loosely packed chopped coriander
salt to taste
0.75 tspn garam masala
squeeze lemon or lime juice
2 cups besan (gram flour, chickpea flour)
1 tspn dried or fresh thyme
Ghee or oil for cooking
Combine the potatoes, peas, paneer, green chillies, cashew nuts, raisins, salt and garam masala.
Make a batter by adding water to the mixture of chickpea flour, thyme and some salt. Beat well until there are no lumps. Put into a flat-ish bowl or plate, large enough to dip a sandwich in.
If you wish to, butter the bread, and make thick sandwiches with the mixture. Press down a little on the sandwiches so that they will stay together as you batter and cook them.
Heat a flat pan and add a little ghee or other oil.
One at a time, dip the sandwiches on both sides, just before cooking. Place on the medium-hot pan and cook until golden, then flip and cook the other side.
Serve hot with green chutney or ketchup.
These might cook well in the sandwich maker. It would be worth trying.
These also taste good at room temperature later in the day. The flavours have melded and matured a little and they are gorgeous as a quick mid afternoon snack.