“Perfect for picnics, lunchboxes, or a light meal at home, this toasted sandwich is filled with a wonderful mix of paneer, Cheddar, potato and spices,” explains food writer Chetna Makan.

“Toasting the sandwich with mustard seeds gives not only great flavour but a great-looking finish too.”

Cheese and potato chapatti sandwich (Nassima Rothacker/PA)
Cheese and potato chapatti sandwich (Nassima Rothacker/PA)
Cheese and potato chapatti sandwich (Nassima Rothacker/PA)
Print Recipe
Nutrition Facts
Cheese and potato chapatti sandwich
Amount Per Serving
Calories 352 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 422mg18%
Potassium 303mg9%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 1g1%
Protein 13g26%
Vitamin A 344IU7%
Vitamin C 13mg16%
Calcium 224mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Cheese and potato chapatti sandwich

This chapatti sandwich is super comforting
Prep Time20 mins
Cook Time30 mins
Dough resting time15 mins
Course: Lunch, Snack
Cuisine: Indian
Servings: 4
Calories: 352kcal
Author: Chetna Makan


  • 2 bowl
  • Skillet


For the chapattis

  • 200 g chapatti flour plus extra for dusting
  • 1/4 tsp salt
  • 140 ml water

For the filling

  • 100 g paneer grated
  • 50 g Cheddar cheese grated
  • 1 small potato boiled and grated
  • 1/4 tsp salt
  • 1/4 tsp chilli powder
  • 1/2 tsp amchoor (mango powder)
  • 1 small green chilli finely chopped
  • 10 g fresh coriander leaves finely chopped

For toasting the sandwiches

  • sunflower oil
  • black mustard seeds


  • To make the chapattis, put the flour and salt into a bowl and gradually add just enough of the water (or a little more, if necessary) to form a soft dough. Knead for two minutes, then cover and let rest for 15 minutes.
  • Divide the dough into eight equal portions. Roll out each portion on a lightly floured surface to a circle 15–18cm across. Heat a skillet until hot, and cook each chapatti for one minute each side on a low-to-medium heat, until slightly golden.
  • To make the filling, combine the ingredients in a bowl.
  • To toast the sandwiches, use the same skillet you used to cook the chapattis. Drizzle with a tiny bit of oil and, once hot, add a pinch of mustard seeds. When they start to sizzle, lay a chapatti in the pan and spread with a quarter of the filling. Place another chapatti on top and cook for a minute on a low-to-medium heat, until the underside is golden. Turn and cook for a minute on the other side, then remove to a plate.


Calories: 352kcal | Carbohydrates: 50g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 422mg | Potassium: 303mg | Fiber: 3g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 13mg | Calcium: 224mg | Iron: 3mg

Chetna’s Healthy Indian Vegetarian by Chetna Makan, photography by Nassima Rothacker, is published by Mitchell Beazley (octopusbooks.co.uk).

Try Chetna’s crunchy beetroot salad recipe with carrot and peanut.

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