Things you need for this sandwich

  • no fear of carbs
  • no fear of sauce
  • no fear of mess

A hungry me generally craves for all things salty, spicy and tangy! This sort of food is reminiscent of desi street food for me and I bloody love it. The only thing I actually made was the pakora element of this and otherwise, everything else was in my fridge and cupboards. Trust me, you won’t miss the presence of meat in your sandwiches with this one. You can also just eat the pakora by itself for just as much satisfaction but we all know that double carbing is true sorcery.


    • Make an oven hashbrown (I use the Aldi ones). Overcook it so that it is extra crisped.
    • Toast some white bread and keep aside to cool.
    • Spread a bit of thick greek yoghurt onto both bread slices.
    • For your homemade pakora; thinly slice 1 red onion, 1/4 a red pepper, handful of coriander and
      1/2 a shredded carrot. Add in 1/4 tsp salt, 1/4 tsp hing (asafoetida) and 2 finely chopped green
      chillies. Thoroughly mix with your hands and mulch down on the vegetables. Then add 4 tbsp
      chick pea flour and 6 tbsp warm water. This should make a thick batter that coats the veg.
    • In a hot frying pan add in 2 tsp oil and use your hands to lay the vegetables on. It should look
      like a colourful rosti / patty. It won’t seem like the shape will hold but the heat and the chick pea
      flour should create a patty like shape. Fry on each side for 2 mins.
    • Layer the hashbrown first. Add a layer of chaat masala (be generous) and tomato sauce.
    • Then layer the pakora and 1 tsp lime pickle (nimboo aachar), 1 tsp hot Maggi sauce (or any hot
      sauce) and add some fresh coriander.
    • Add 1 tbsp sev for the crunch and then seal with the other slice of bread.

    Save this. Make this. Thank me later.

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    Sohini Banerjee


    - Supperclubs

    - Private Dining

    - Cookery Class