20 December 2013,09:06 by

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Serves :

Preparation Time :
20 minutes

Preparation Method :

  • Combine all ingredients for green chutney (the bread bulks up the chutney) in a blender and grind to a fine smooth paste. Transfer to a bowl and set aside.
  • Combine all ingredients for the sandwich masala in a blender and grind to a very fine powder. Transfer to a bowl and set aside.
  • To assemble the sandwiches, lay the bread slices flat on the chopping board and on each bread apply some butter and green chutney.
  • Arrange few cucumber slices on 4 bread slices and sprinkle some sandwich masala over it.
  • Then arrange some onion rings and potato slices over this and sprinkle some more masala on it.
  • Then arrange some beetroot slices and tomato slices over this and finally sprinkle some more masala over it.
  • Place the remaining bread slices butter and chutney side down on the vegetable topped slices and cut in half.
  • Serve with tomato ketchup and green chutney.


For Sandwiches:

  • 8 slices white or brown bread, crusts trimmed
  • 8 teaspoons butter
  • 2 cucumbers, finely sliced
  • 3 teaspoons Sandwich Masala
  • 1 onion, sliced into fine rings
  • 3 potatoes, boiled and finely sliced
  • 1 small beetroot, boiled and finely sliced
  • 3 small tomatoes, finely sliced
  • Green Chutney

For Sandwich Masala:

  • 3 tablespoons cumin seeds, lightly roasted
  • ½ teaspoon clove powder
  • ½ -inch stick cinnamon
  • 2 teaspoons black peppercorns
  • 2 teaspoons fennel seeds (saunf)
  • 2 teaspoons black salt
  • 2 teaspoons dried mango powder (amchur)

For Green Chutney:

  • 200 grams fresh coriander, roughly chopped
  • 50 grams fresh spinach, roughly chopped
  • 1½ slices white bread
  • 1 tablespoon butter
  • 6-7 green chilies
  • Salt to taste
  • ½ teaspoon lime juice

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