Unlike any other veggie burger, this Indian style version has big flavours both on the inside and the outside. The final result is a toasty wonder. The best bit is that you don’t even have to form the burgers into patties; just stuff and sandwich between buns and cook on a hot tawa.

What is an Indian tawa?

An Indian tawa is, for want of a better description, a flat-top griddle. It can be made from iron, steel or aluminium. This style of cookware has multiple uses in Indian cookery, from cooking flatbreads and dosa, to street-style specialities like Pau Bhaji, tawa pulao (rice), curries and this variety of Tawa Burger.

I personally have both cast iron and steel tawas and use them interchangeably depending on the dish I’m cooking. I prefer cast iron for dosas and steel for pau bhaji, burgers and rice.

Alternatives for a tawa

If you don’t have a tawa, you can use a non-stick frying pan instead. The ultimate goal is to create a golden, crispy exterior and a frying pan will do a similar job. I use a steel tawa here since the contact between the smooth metal and bun is close, thus producing a fantastic result.

Where to buy an Indian tawa

There are so many factors when it comes to choosing an Indian tawa that’s appropriate for your style of cooking. Here are some options you might find useful.

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What kinds of beans are best for bean burgers?

I use a combination of black beans and borlotti beans in this veggie bean burger recipe. I like the bite of hearty black beans alongside the soft and creamy borlotti beans. This being said, you can use any beans you like or happen to have in the cupboard.

Pinto beans are a great substitute for borlotti beans, or you can use your favourite white beans like haricot beans, cannellini beans, butter beans, black eye beans or even chickpeas. The choice is yours. Either way, this recipe is a great source of plant-based protein.

How to make a vegan version of this veggie burger recipe

To make a vegan version of these vegetarian burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit). Easy!

Are these Spicy Bean Tawa Burgers gluten free?

I’ve used regular wheat flour buns in the recipe below. If you’d like to make a gluten-free veggie burger, choose a gluten-free bun. The rest of the recipe is free from gluten.

Can I go bunless?

Absolutely. The beany masala binds together very well so if you’d like to skip the bread entirely, you can go ahead and form the mixture into patties. Cook them on the tawa in the same way for an ultra-flavoursome vegetarian burger patty without the carbs bread adds.

How to shape veggie burger patties

While this recipe doesn’t require you to shape the bean mixture into traditional patties, this is an option if you’d like to serve your bean burgers without the bun.

1. Portion the mixture into 6 equal balls.
2. Wet your hands with a small amount of water and gently squeeze the ball together so it’s nice and compact.
3. Gently press the mixture between your palms to flatten.
4. If the edges crack a little, gently press around the edges to stick the mixture back together.
5. Place the formed burger patties on a tray lined with baking parchment to stop them sticking.
6. Chill the veggie burgers in the fridge for an hour to firm up.

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Can I freeze homemade veggie burgers?

You can freeze formed veggie burger patties. Simply follow the steps above for shaping, freeze the patties on a lined tray and once frozen, stack with sheets of baking parchment between each burger. Wrap well in cling film and freeze in a freezer-safe container.

2 tips for veggie burgers without egg

The sole purpose of egg in veggie burgers is for binding. Add one or more of the following to a burger and you have excellent binding without the need for egg in the patty.

1. Beans. These little pulses are already full of natural starch and fibre. All you need to do is roughly mash them up for a texture that holds together perfectly.
2. Potatoes. A small amount of mashed potato, or even better, some dried mashed potato powder/flakes will give veggie burgers excellent binding. The bonus of this is that potatoes have little flavour so won’t dramatically alter the flavour of your veggie burgers.

Which spices go into this Spicy Bean Tawa Burgers recipe?

The dry spices in this veggie bean burger recipe include: cumin seeds, coriander seeds, smoked paprika, dried garlic powder, chilli flakes, turmeric and dried oregano.

This is a veggie burger…

• Without soy
• Without mushrooms
• Easy to make
• No meat substitutes
• Easily veganized
• Without nuts
• No eggs

How to make these vegetarian burgers on the BBQ

These are a great vegetarian barbecue option for everyone to enjoy! Simply place your tawa on the grill directly above hot coals. The smoke will rise from the sides, giving the meatless burgers an utterly delicious flavour.

What to serve with veggie burgers

These Indian tawa burgers are fantastic as they are, but also pair well with all the usual burger favourites: fries or crisps or wedges, salad, chutneys, etc. Here are some of my favourite dishes to serve with these Spicy Bean Tawa Burgers.

Tandoori Hasselback Potatoes

These beautiful Tandoori Hasselback Potatoes are super simple to prepare and taste amazing too. With hedgehog-like slits all across the surface, the skin becomes ultra-crispy and the inside remains soft and fluffy.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Other styles of Indian street food ‘burgers’

While strictly not traditional burgers, India has its’ fair share of burger-style dishes. Indeed, the typical street burger or sandwich features buns or sliced bread. Vada Pav (with spiced fried mashed potato balls), Samosa Pav, Kanda Bhaji Pav (with onion bhaji) and Masala Omelette.

Burger buns, known in India as ‘Ladi Pav’ form the basis of many non-burger or sandwich dishes. Popular examples of these include: Pav Bhaji, Keema Pav, Misal Pav and Usal.

The history of Pav in India

Historically, India’s native version of bread referred to flatbreads: roti, paratha, rotla, etc. With the arrival of Portuguese settlers in Goa came not only trade, but yeast. Soft Portuguese bread rolls, called ‘Pao’ were thus introduced to the Indian subcontinent. People embraced the delicious fluffiness of Pao and learnt the art of cooking with yeast. New dishes developed from this and over time, they became known locally as ‘Pav’, ‘Laadi Pav’ or ‘Pau’.

The British colonial rule in Hindustan (pre-partition) later brought the concept of bread loaves and sliced bread. Therefore, recipes using yeasted loaves and bread slices were also woven into the fabric of modern-day Indian cookery.

Spicy Bean Tawa Burgers recipe

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Spicy Bean Tawa Burgers

Achingly good double bean masala and cheese inside a squishy sesame bun. Toast the burger in melted butter and paprika atop an iron tawa for street food vibes. Use any beans you like!

Course Lunch, Main Course, Snack

Cuisine Indian

Keyword beans, black beans, burger, fast food, legumes, street food, vegan, vegetarian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Sanjana

Equipment

• Tawa (iron or steel preferable or use a non-stick frying pan)

Ingredients

• 200 g cooked borlotti beans pinto beans also work well
• 200 g cooked black beans
• 150 g sweetcorn
• 1 carrot grated
• 1 small onion finely diced (about 2 tbsp)
• 1/2 pepper (capsicum) finely diced (about 2 tbsp)
• 1 tbsp butter or oil
• 1 tbsp chopped pickled jalapeños
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp ground coriander seeds
• 1/2 tsp smoked paprika
• 1/2 tsp chilli flakes optional
• 1 tsp garlic powder
• 2 tsp dried oregano
• 1/4 tsp turmeric
• 2 tbsp mashed potato powder or 1 small cooked potato mashed
• 1/2 tsp salt or to taste

To build the burgers:

• 6 slices mozzarella cheese or Cheddar/vegan alternative
• 6 burger buns

To finish on the tawa:

• 2 tbsp butter
• 1 tsp oil
• 1 tsp chilli powder or paprika
• 1 tbsp chopped coriander
• Small pinch chaat masala per burger

Instructions

To make the filling:

• Heat butter or oil in a large, non-stick pan. Add the onions and peppers. Sauté for a minute and then add the carrots. Sauté for another minute before adding the chopped jalapenos and tomato purée. Mix well and cook out for 90 seconds.
• Next, add the following dry ingredients in quick succession: Dried garlic powder, ground cumin and coriander seeds, turmeric, smoked paprika, chilli flakes and dried oregano. Add a splash of water, no more than 75ml to ensure the spices can cook out without burning. Stir and cook for a further 90 seconds.
• Add the sweetcorn, beans and salt. Stir well and cook for 2 minutes. Remove from the heat and mash the mixture up with a potato masher. The beans should be a mixture of fully mashed, partially mashed and whole for delicious texture and a mixture that binds well. Finally, sprinkle over the mashed potato powder (or add your mashed potato). Stir well and set aside.

To build the burgers:

• Split the burger buns in half lengthways and fill with a generous amount of the bean mixture. I find an ice cream scoop makes light work of this. Place your slice of cheese on top of the bean mixture and pop the burger lid on. Press lightly.

To tawa-cook the burgers:

• Add the butter and oil to a pre-heated tawa. Sprinkle in the paprika or chilli powder if you like things spicier, and the chopped coriander leaves. Mix well. Take a burger and dip all sides in the butter masala, and then the top and bottom. Lightly press the burger with a turner or spatula. Cook until it's perfectly toasted all over.
• Finally, sprinkle with a small pinch of chaat masala and serve with salad and chips/crisps.

Video

Notes

• The bean burger filling can be made ahead of time and kept in the fridge (covered) until needed. It will keep for 3 days.
• For hot and sour flavours, try spreading 1 tsp Tamarind Chutney on the inside of the bread.
• To make a vegan version of these burgers, simply cook in oil instead of butter and replace the cheese with your favourite non-dairy cheese (or omit).
• Do not freeze the cooked and assembled burgers. You can freeze the filling in a freezer-safe container for up to 3 months.
• If you don’t have a tawa, use a non-stick frying pan.
• If you don’t like smoky flavours, you can replace the smoked paprika with regular paprika or chilli powder.

 

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If you like this, you’ll love my recipe for Sri Lankan-Style Potato Wedges

Love Sanjana

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Maggi Masala Magic is great option for those days when you don’t fancy eye-watering spice.

In any case, my favourite thing to do is dress up my instant noodles with add-ins. In the case of those dynamite Korean noodles, I slice up medium-firm tofu into cubes, pop it into double the amount of water stated on the pack, add a liberal heap of kimchi and a handful of grated carrots along with the seasoning packs included.

The result is a shockingly-inauthentic attempt at Kimchi-jjigae. I apologise to Korean grandmothers everywhere. However, my midnight bowl is both fast and satisfying.

So what’s Maggi Noodles Chaat?

Seems pretty self explanatory but let me break it down for you; First, you take a packet or two of India’s favourite instant noodle, Maggi Masala Magic.

Break them up into smaller pieces, saute in oil until slightly golden, add the masala magic packet, and just a splash of water (not the whole amount). Cover and cook for 2 minutes.

Thow in some boiled potatoes and chickpeas. Stir and heat through. A handful of chopped red onions, tomatoes and fresh coriander go in. Toss. Pile inelegantly onto a plate.

Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps. Dig in fast so you don’t have to share. Leave no clues of your midnight feast.

Or, of course, you can make it as a legit day time snack and share it with everyone. Either way, I promise it will smash your chaat cravings like a flavour whack-a-mole.

My Secret Snack List (contains affliate links)

Check out what’s in my snack cupboard 24/7. I never run out of these things! Includes what I eat to feed my noodle obsession, broth cravings, savoury snacks and sweet treats.

See the full list here.

Troubleshooting: Maggi Noodles Chaat

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Maggi Noodles Chaat

If you're a secret (or not-so-secret) fan of instant noodles, this street-style Indian chaat is the snack of your DREAMS! Noodles topped with potatoes, chickpeas, onions, tomatoes, masala yoghurt, chutneys and crunchy sev. So snackable!

Course Appetizer, Main Course, Side Dish, Snack

Cuisine Indian

Keyword chaat, noodles, street food

Prep Time 45 minutes minutes

Cook Time 5 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 2 packs of Maggi masala magic
• 1 tbsp cooking oil I used rice bran oil
• 150 ml water
• 120 g cooked chickpeas cold
• 200 g potatoes boiled in their skins, peeled and then diced
• 1 small red onion finely diced
• 1 tomato finely diced

For the masala yoghurt:

• 150 g plain yoghurt
• 1 tsp roasted cumin seeds ground
• 2 tsp sugar
• 1/2 tsp black salt

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes and then drained
• 2 green chillies or to taste
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 2 tbsp water

For the chaat toppings:

• 2 tbsp fresh coriander leaves
• 2 tbsp sev or bhujia
• 1/4 tsp chaat masala
• 1/4 tsp chilli powder
• Lemon wedges to serve
• 2 tbsp your favourite tamarind chutney
• 2 tbsp your favourite red chutney I used a red chilli chutney

Instructions

To make the green chutney:

• Add all the ingredients to a small blender and blend to a smooth purée. Refrigerate until needed.

To make the masala yoghurt:

• Mix all the ingredients together in a bowl and refrigerate until needed.

To cook the noodles:

• Place a pan over a medium heat. Break the noodle cakes up with your hands. Add the oil and saute the noodles of a medium heat for 90 seconds or so.
• Add the packets of magic masala that come in the Maggi packets, along with 150ml water.
• Place a lid on the pan and cook over a moderately low heat for 2 minutes. Remove the lid and stir well.
• Add the chickpeas, potatoes, onions and tomatoes. Stir to combine and allow to cool for 10 minutes or so. It shouldn't be super hot when you put the toppings on, unless you prefer it like that of course.
• Pile the noodles onto a plate and top with the green chutney, masala yoghurt and remaining chaat toppings (fresh coriander, tamarind chutney, red chutney, sev or bhujia, chilli powder, chaat masala and lemon wedges). Go wild and add as much or as little of everything as you like.

Video

Notes

This chaat is best eaten as soon as the toppings have gone on.

My recipe serves 4 as part of a larger meal or two hungry people as a snack.

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If you like this, you’ll love my recipe for Veg Hakka Noodles

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You may have guessed, we’re throwing back to some nostalgic 90s TV with this ode to F•R•I•E•N•D•S. The hidden layer of chutney-soaked bread is inspired by The One with Ross’ Sandwich (s.5, ep.9). If you have no idea what I’m talking about, forget everything you just read and make this sandwich anyway.

Why add the “Moist Maker”?

While this cheeky addition to this Mumbai Sandwich may not be traditional, it ensures we cram optimal chutney into our sandwich. After all, the green chutney is the best part of any Mumbai Sandwich. A chutney has the power to make or break the whole sandwich experience.

A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect.

How to serve this sandwich

It’s pretty much a meal in itself. Bread and masala potatoes are the custom carbs, veggies and cheese act as secondary belly fillers. Ultimately, you don’t need to serve it with anything. If you really want a side, try some crisps — because who’s gonna tell you how many forms of potatoes are acceptable?

Troubleshooting: Mumbai “Moist Maker” Sandwich

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Mumbai “Moist Maker” Sandwich

This ultra-crispy toastie is stuffed with masala potatoes, melting cheese, beetroot, onions and, wait for it… An extra slice of toast soaked in GOD TIER green chutney — a.k.a. the “Moist Maker”. The whole stack is finished off with crunchy sev (crunchy chickpea flour noodles).

Course Lunch, Main Course

Cuisine Indian

Keyword grilled cheese, sandwich, street food, toastie

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 2 sandwiches

Author Sanjana

Ingredients

• 6 slices white sandwich bread
• 2 tbsp butter softened
• 1/2 small red onion sliced into narrow rings and separated
• 1 small beetroot thinly sliced
• 1 tomato finely sliced into rounds
• 30 g Cheddar
• 30 g low-moisture mozzarella

For the green chutney:

• 50 g fresh coriander including stalks
• 10-15 fresh mint leaves
• 25 cashews soaked in hot water for 30 minutes
• 2 green chillies or to taste
• 1 clove garlic
• 2 tbsp lemon juice
• 1/2 tsp salt
• 2 tsp sugar
• 2 tbsp water

For the potato filling:

• 2 medium-sized potatoes
• 1 tbsp oil I used rapeseed
• 1 tsp mustard seeds
• 2 tbsp chopped coriander leaves
• 1/4 tsp turmeric
• 1/4 tsp salt

To garnish:

• 25 g sev
• Extra cheese optional
• Fried green chillies optional

Instructions

To make the potato filling:

• Steam, microwave or bake the potatoes until tender. Allow to cool slightly and then peel off the skin. Roughly mash the potatoes.
• Heat the oil in a pan and add the mustard seeds. Allow to crackle and then add the coriander leaves, turmeric, salt and potatoes. Mix well to combine and then switch off the heat. Allow to cool.

To make the chutney:

• Add all the ingredients to a small blender and blend to a smooth purée. Set aside.

To build the sandwich:

• Toast two slices of bread and cut off the crusts.
• In a bowl mix the two cheeses together.
• Butter one side of a slice of non-toasted bread and place onto a plate, buttered-side down. Spread 2 tsp green chutney on the plain side and spread half the cooled potato filling on top. Sprinkle with a small amount of cheese.
• Top with tomatoes, onions and a little more cheese.
• Next, soak one of the crustless toast slices in green chutney. Place directly on top of the cheese.
• Add another sprinkle of cheese and then arrange the beetroots on top. Top with more cheese and another slice of bread spread with green chutney. Place the bread onto the sandwich chutney-side down and then butter the outside.
• Carefully lift the sandwich and place it in a pre-heated frying pan. Cook over a medium-low heat for 5 minutes until golden brown. Press the sandwich using a flat spatula or similar while it cooks to ensure good adhesion of layers, proper contact of bread to pan and thorough cooking. Flip and repeat the same for the other side.
• Build and cook the second sandwich in the same way.
• Remove from the pan and cut diagonally into triangles. Optional: Spread more green chutney on top and sprinkle with sev. Serve immediately.

Video

Notes

• These sandwiches are best served hot.
• These sandwiches are not suitable for freezing.
• Assemble immediately before cooking.

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If you like this, you’ll love my Butter Pau Bhaji recipe

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Aloo Chaat is a spud-packed street food dish that’s traditionally served in a bowl and enjoyed on the go, right? Not today. I’ve got a fun little treat for you and it constists of swapping the traditional plastic or banana leaf chaat bowl for a crispy potato skin bowl you can devour along with the mouth-watering aloo chaat inside.

This Aloo Chaat Potato Skin platter is a sharing feast that will be a hit at parties and celebration meals alike. Create an explosion of flavours with just a handful of spices and fresh herbs, topped off with sweet pomegranate seeds and a cooling yoghurt drizzle.

The best thing is that it’s a great make-ahead dish you can prep the day before if you like. I like to cook the potatoes fully and keep them covered in the fridge so they’re nice and firm when it comes to cutting the flesh and prepping the skins. You can also make the yoghurt, prep the pomegranate seeds, chop all the herbs, onions, ginger and chillies, keeping them all covered in bowls in the fridge. The next day all you need to do is fry the potatoes and assemble right before serving. The only rule is that this must be eaten hot, as soon as it’s ready.

I pick the biggest potatoes I can find for generous potato skin portions in which I can fill lots of crispy aloo and flavoursome toppings. I’m just greedy like that. You could also make cocktail-sized Aloo Chaat Potato Skins this serve as canapés.

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Aloo Chaat Potato Skins

This Aloo Chaat Potato Skin platter is a sharing feast that will be a hit at parties and celebration meals alike. Create an explosion of flavours with just a handful of spices and fresh herbs, topped off with sweet pomegranate seeds and a cooling yoghurt drizzle.

Course Appetizer, Side Dish

Cuisine Indian

Keyword chaat, party, potatoes

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6

Ingredients

• 4 large potatoes
• 1 medium red onion finely diced
• 2 green chillies finely chopped
• 50 g fresh pomegranate seeds
• 1 tsp chaat masala
• 2 tbsp fresh coriander chopped
• 1- inch fresh ginger peeled and julienned
• 1 tsp coriander seeds toasted and ground
• 1 tsp cumin seeds toasted and ground
• 1 tsp Kashmiri red chilli powder
• Juice of 1/2 lemon
• Salt
• Sev to serve (optional)

For the masala yoghurt:

• 100 g plain yoghurt
• 1 tsp cumin seeds toasted and coarsely ground
• 1 tsp fennel seeds toasted and coarsely ground
• Salt
• Sugar
• Lemon juice

Instructions

• First, the potatoes need to be cooked. I recommend either microwaving or baking them. To microwave, pierce the potato several times all over, place on a microwave-safe plate and cook on High power for 10-12 minutes. To bake, individually wrap the potatoes in foil and bake at 200°C/400°F for 1 hour. In both cases, allow the potatoes to cool completely.
• In the meantime, combine all the ingredients for the yoghurt, cover and refrigerate.
• Once the potatoes are completely cold, cut them in half lengthways. Use a spoon to scoop out the middles, leaving a 2cm border around the potato to keep the skins sturdy for filling later. Try not to break the flesh of the potato too much. The skins need to remain whole and 2cm thick as these will be cooked again and then filled.
• Set the skins aside and cut the flesh of the potato into 2cm cubes. They don’t have to be perfectly shaped as the craggy ones will crisp up beautifully once fried.
• Fill a large, deep pan or wok with sunflower oil. Once the oil reaches 200°C/400°F, fry the potato skins over a medium-high flame until crispy and golden. Set aside to drain on a tray lined with absorbent kitchen paper.
• Next, the potato cubes until golden and crispy. Set aside to drain on a tray lined with absorbent kitchen paper.
• Toss the fried potato cubes with the toasted cumin and coriander seeds, ginger juliennes, chopped fresh chilli, chopped onions, lemon juice, chaat masala, pomegranate seeds, Kashmiri chilli powder, freshly chopped coriander and salt.
• Fill the crunchy potato skins with the hot, sour and spicy aloo chaat. Serve with the masala yoghurt and sprinkle over the sev if using.

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With Indian street food vendors popping up all over the UK, selling everything from Kati Rolls to Pau Bhaji, and Masala Dosa to Samosas, we’re becoming accustomed to having delicious Indian street food on tap… and we want it fast. Not only that; but it better be damn perfect too. Believe it or not, but I’ve heard students in King’s Cross complain there’s far too much tadka on top of their dosa chutney and ajwain in their samosa pastry. We’ve become a nation of Indian street food connoisseurs and it’s bloody brilliant.

Re-creating street food classics like these Bombay Sandwiches at home is so simple. Why wouldn’t it be? It’s a sandwich. But not just any sandwich. Traditional Bombay sandwiches consist of two pieces of bread with slices of boiled potato, mint and coriander chutney, onions, cucumber and tomatoes on sliced white bread, I’ve taken it a step further by adding a slice of flavour-packed toast slathered in green pistachio chutney to the middle, grilled paneer (because why the hell not), sliced gherkins (because I can’t deal with warm cucumbers, sorry) and then griddled the whole thing. It’s quite a mouthful but I reckon that’s the beauty of it.

I’ve never met another Indian who hasn’t used up leftover potato curry in toasted sandwiches the next day – it’s a no brainer. I like to think of it as the ultimate ‘Dad meal’. Quick, easy and perfect with green chutney on the inside or for dipping on the outside. Of course, a slice of cheese is optional but for me, that isn’t even worth thinking about.

Trust me when I tell you this is three layers of awesome you don’t want to miss out on.

Best Ever Bombay Sandwiches
Makes 2 sandwiches

6 slices bloomer bread – whole wheat or white
2 large potatoes, boiled, peeled and sliced thinly
2 x 60g paneer slices, try to cut them wide
2 red onions, thinly sliced
2 large tomatoes, thinly sliced
4 large pickled gherkins, thinly sliced
60g grated Cheddar
1 large avocado, sliced (optional)
Melted butter, for brushing the outsides of the bread

For the Coriander, Mint and Pistachio Chutney:

100g coriander
30g mint
2 small green chillies
6 shelled, unsalted pistachios
1 clove garlic
Juice of 1 lemon
½ tsp salt
3 tsp sugar
50ml groundnut oil

Method

1. Blitz all the ingredients for the chutney in a blender until smooth. Add a drop of water if necessary. The chutney should be the consistency of pesto.

2. Toast two slices of bread. Griddle the paneer on both sides.

3. Butter the outside of the bread and place buttered-side-down on a cold griddle. Spread some of the chutney on the top, lay over potato slices, red onions, tomatoes gherkins and a little bit of Cheddar.

4. Spread green chutney over both sides of one of the slices of toast. Place on top of your sandwich and repeat the layering process, this time adding the paneer. Take the final bread slice and spread green chutney on the inside and place chutney-side-down on the sandwich. Butter the outside of the top slice.

5. Repeat to make the other sandwich.

6. Griddle on both sides until golden, about 5 minutes.

Serve with crisps or masala chips, chai, limeade or beer and prepare to take the biggest bite of your life.

Love Sanjana

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If you love Pau Bhaji with heaps of creamy butter as much as I do, I hope you’ll love my article for FN UK’s blog in honour of all things street food.

You discover what happened when I cooked up some Pau Bhaji in their test kitchen and my experience eating Pau Bhaji on the street in one of my most favourite Indian food cities, Leicester. 

I was sitting on a burning wall devouring £3.50 worth of hot, spicy Pau Bhaji. It was heavily spiced but not with chillies – the intense heat came from a medley of ground cinnamon, cloves, cumin seeds, coriander seeds and fennel seeds. The bread was hot, buttery and perfect for scooping up the delicious bhaji.

Now, I’ve tasted great Pau Bhajis in the past and I’ve also made good Pau Bhajis, but the truth is that I much prefer it when someone else makes the effort to sizzle some up for me.

Any takers?

Read the article here.

Get the recipe here.

FYI, my mouth is already watering thinking about the next post which I will tell you involves potatoes and a simple blend of spices. See you this weekend!

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