Sunday, 28 July 2013

Potato and sweet corn sandwich(no cheese/butter)

This potato-sweet corn sandwich is very easy to put together if the chutneys are made before hand. On the day of making the sandwich, prepare the potato-sweet corn filling, assemble everything and toast. You get a tangy and spicy sandwich perfect for breakfast and picnics.

The quantity of chilli added in green chutney gives us that extra heat. But if you like spicy food, you may have to add more chillies.

Recipe Source: Got the recipe for potato sweet corn filling from my cousin's space.
Ingredients to make 8 sandwiches (using 16 bread slices)

Bread slice16I used whole wheat bread
Green chutney1 tbsp-
Onion and Tomato chutney3 tbsp-
Potato3medium sized
Sweet corn1-
Oil1 tspI used sunflower refined oil
Cumin Seeds1 tsp -
SaltTo tastearound 1/2 a tsp
Aamchur/Dry mango Powder1 tspOptional, for extra tang
Red chilli powder1/2 tsp -
lemon juice1 tsp -

For the potato sweet corn filling
1. Pressure cook potato and sweet corn for 3 whistles
2. Peel the potato and mash. Remove kernels from the corn.
3. In a pan/kadai, add a tsp of oil. Add cumin seeds, chilli powder, aamchur powder and salt. Add corn kernels and mix well
4. Add mashed potato and lemon juice and mix well. Switch off the flame.
5. Transfer to a bowl.
For the sandwich
1. Spread onion chutney on a bread slice.
2. Apply green chutney on another slice. Spread the filling on the same slice.
 3. Place one slice over the other. 4. Toast in a toaster until browned.
 5. Server as it is or with tomato ketchup. As you can see, the sandwich is almost oil less and there is  no butter or cheese. The best part is you won't even miss them.

Take a slice of this sandwich and you would know the meaning of "bursting with flavour". :-)

Still not clear???? Scroll down for step wise pictures...

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Would be happy to know what you think about the recipe..