Vegan Masala Sandwich

Updated: May 20

Vegan Masala Sandwich

Your potato masala just got sandwiched with a chilli garlic chutney and some curry leaf crisps.


A #SGunited #makeitcount #stayathome recipe contribution for @mediacorpseithi @seithi.mediacorp Thank you Seithi team for trusting me and giving me the opportunity to come up with a quick and easy recipe for you. நன்றி! (Thank you!)


This recipe was developed keeping in mind that #Bread is a pantry staple found across Singapore and Potato Masala is no rocket science for any Tamil household. This fast to cook, comforting snack-meal should hit those sudden hunger pangs while working from home.


A #SGunited #makeitcount #stayathome recipe contribution for @mediacorpseithi @seithi.mediacorp

Seithi (News in Tamil), is a Singapore Tamil News portal that provides breaking news, as well as business and sports news. Movie reviews, health, cooking, culture and technology news are regularly updated. Here are the links for downloading the app:

  • Android: https://play.google.com/store/apps/detailsid=com.mediacorp.sg.seithimediacorp&hl=en_SG

  • Apple: https://apps.apple.com/sg/app/seithi-mediacorp/id982161322

Click this link to watch the recipe: https://seithi.mediacorp.sg/mobilet/lifestyle/recipe/4444896.html



Your potato masala just got sandwiched with a chilli garlic chutney and some curry leaf crisps.


Makes for a solitary pleasure

Cooking Time: 7-10 minute


Ingredients:

1 big or 5 small Potato/es (boiled)

1 twig of Curry Leaves

2 tbsp Vegan Coconut Butter (substitute with normal butter if you are not vegan)

1/4 tsp Turmeric powder

1 Green Chilli (chopped)

1/2 tsp Mustard Seeds

1/2 tsp Sugar

1 tbsp Lime/Lemon juice

3 cloves of Garlic (chopped roughly)

5 Dried Red Chilli (soaked in water enough to cover them)

2 slices of Bread

1tbsp of Olive Oil/Coconut Oil

Salt to taste

Pepper to taste

Method:

Grind the soaked red chilli, chopped garlic, lemon juice, sugar and salt into a high power blender and blend it to a paste. Add salt to taste (approx 1/2 tsp). Keep aside.


In a frying pan take 1 tbsp of oil. Let it come up to the heat. Then add the mustard seeds and let it splutter. Add the curry leaves, let it crisp up. Remove the curry leaves and reserve in a bowl. Add the potatoes to the pan, press and toss until both sides crisp up. Turn the heat/flame to low. Sprinkle salt, pepper, turmeric powder. Remove from the heat/flame immediately.


Butter your bread slices on both sides. Layer the potatoes on one of the buttered bread slices. Slather the Chilli-Garlic chutney on the other buttered bread slice. Sprinkle the reserved Curry Leaf crisps and sandwich both the slices of bread.


Heat a pan, add the buttered sandwich to the pan and toast it till it browns on both sides. Cut it into half or quarter and serve/eat it.


Happy cooking!


Think Fresh | Eat Better | Be Happy



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