“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
- 2 bowl
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.
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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