Another sandwich recipe. This one is at about the limit of
the boy’s heat tolerance. It’s not often you see potatoes in a sandwich but the
green chutney makes it zingy and refreshing rather than stodgy.
Green Chutney
6 tbsp mint leaves
4 tbsp coriander leaves
3 green chillies, deseeded and chopped
Juice of a lime
Salt
White sandwich bread
Butter, softened
Tomatoes, thinly sliced
Cucumber, thinly sliced
Potatoes, thinly sliced and boiled (cooled)
Quantities for the sandwich ingredients are up to you. Nariman
Point is in southern Mumbai, it’s full of expensive skyscrapers – the ideal
target for the sandwich wallahs.
To make the chutney, whizz everything up in a food processor
or mini chopper. You’re looking for a
smooth paste. Taste – and adjust - if it needs calming down, add a little sugar
and whizz again.
In India, white bread rules, if you can find a loaf that is
crumbly rather than doughy, that’s what you’re looking for. Don’t stint on the
butter if you’re looking for authenticity.
So for each sandwich, butter 2 slices of bread, and spread
each with half a teaspoon of chutney. Add one layer each of tomato, cucumber
and potato. Sprinkle with salt and top with the other slice. Properly you
should quarter this into triangles, though the boy thinks this just slows
things down. Make plenty as they are good.
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