For The Sandwich Masala (makes 1/2 Cup)
- Cumin seeds (jeera) – 2 tablespoon
- Cloves (laung / lavang) – 2 teaspoon
- Cinnamon (dalchini) – 2 teaspoon
- Black peppercorns (kalimirch) – 1 tablespoon
- Fennel seeds (saunf) – 4 teaspoon
- Star anise (chakri phool) – 1
- Black salt (sanchal) – 4 teaspoon
- Rock salt – 2 teaspoon
- Dried mango powder (amchur) – 4 teaspoon
- Chat Masala – 4 teaspoon
- Pinch of powdered sugar
- Bread (white or brown bread) – 4 slices
- Butter – 1 teaspoon
- Green chutney – 2 teaspoon
- Cucumber – 10 slices
- Potato – 2 boiled
- Sandwich masala – for sprinkling , recipe above
- Tomato – 4 slices
- Beetroot – 1 boiled and finely chopped
- Carrot – 1 boiled and finely chopped
- Sweet corn kernels – 2 tablespoons, boiled and coarsely mashed
- Kidney beans – 2 to 3 tablespoon, boiled and coarsely mashed
- Onion – 1 sliced
- First, make the sprinkling masala and keep it aside. Store the excess masala in an airtight container for future use. To make the sandwich masala you need to heat a broad non-stick pan, add the cumin seeds, cloves, cinnamon, black peppercorns, fennel seeds and star anise and dry roast on a slow flame for 2 to 3 minutes. Keep aside to cool.
- When it cools down, blend in a mixer to make a fine powder. Transfer the powder into a bowl, add the black salt, rock salt, chaat masala, pinch of powdered sugar and dried mango powder and blend in a mixer till smooth.
- Use as required.
- Mash the boiled potatoes and add the all the other boiled ingredients (carrot, beetroot, sweet corn kernels, kidney beans), mix it well and keep it aside.
- Trim off the edges of each bread slice and apply some butter and ½ teaspoon of chutney on one side and keep aside.
- Arrange cucumber slices, tomato slices, onion slice and sprinkle some sandwich masala evenly over one slice.
- Place another slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface. Spread some of the mashed vegetable mixtures on this slice of bread.
- Sandwich the two slices of bread together and press it down tightly.
- Cut into 2 equal triangles. Repeat steps with the other two slices.
- Serve immediately with tomato ketchup and green chutney.
Carrot, beetroot and tomato are rich in vitamins and minerals. Kidney beans are a good source of protein. Sweet corn has high levels of beta-carotenes and vitamin A. It is also a good source of a flavonoid antioxidant, ferulic acid.