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Mint chutney vegetable sandwich
Category : Bread, Goa, Vegetables
Servings : 4 t
Time Taken : 15-30 mins
Rating :
Method
- Lay all the slices of bread on a cutting board and butter well.
- Now spread a generous quantity of mint-coriander chutney on each slice to cover entire slice.
- Layer all the above veggies in desired quatities and combinations.
- Sprinkle with salt and pepper to taste.
- Also sprinkle a pinch of chaat masala on the veggies.
- Cover with the top slice.
- You can trim edges. I like to leave them on.
- This sandwich tastes equally good toasted or not.
- Cut in half and serve.
Ingredients:
4 slices wholemeal bread
Butter
1/2 cup mint-coriander chutney
2 large potatoes boiled, peeled and sliced thick
1 medium-sized cucmber sliced thin
2 medium-sized tomatoes sliced thin
1 large beetroot boiled, peeled and sliced thin
1 large onion sliced very thin (optional)
1 tsp Chaat Masala
Fresh ground pepper
Salt
4 slices wholemeal bread
Butter
1/2 cup mint-coriander chutney
2 large potatoes boiled, peeled and sliced thick
1 medium-sized cucmber sliced thin
2 medium-sized tomatoes sliced thin
1 large beetroot boiled, peeled and sliced thin
1 large onion sliced very thin (optional)
1 tsp Chaat Masala
Fresh ground pepper
Salt
RECIPES BY REHANA KHAMBATY
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