Follow these steps for perfect results
Green Chilli
finely chopped
Green Peas (Matar)
blanched
Sunflower Oil
Black Pepper Powder
Salt
to taste
Amchur (Dry Mango Powder)
Cumin Seeds (Jeera)
Hung Curd (Greek Yogurt)
Garam Masala Powder
Whole Wheat Brown Bread
toasted
Coriander (Dhania) Leaves
finely chopped
Coriander Powder (Dhania)
Prepare the yogurt spread: In a bowl, combine hung curd, coriander leaves, pepper, and salt. Mix well and refrigerate.
Blanch green peas: Heat water in a saucepan. Once boiling, turn off heat, add green peas, cover, and let sit for 2 minutes. Drain and set aside.
Sauté the filling: Heat oil in a pan, add cumin seeds and let them crackle.
Add green chilli, coriander powder, pepper powder, and blanched green peas. Season with salt, mix, and cook well with spices.
Stir in garam masala and amchur powder, sauté for 1 minute, then remove from heat.
Toast whole wheat bread slices.
Assemble the sandwiches: Spread a layer of chilled yogurt mix on a toasted bread slice.
Place a portion of the green pea mixture on top.
Cover with another toasted bread slice spread with the yogurt mix.
Cut the sandwich into triangles and serve.
Expert advice for the best results
Adjust the amount of green chili based on your spice preference.
For a smoother filling, blend the green peas slightly after cooking.
Add a touch of lemon juice to the yogurt spread for extra tanginess.
Everything you need to know before you start
5 mins
The yogurt spread and pea mixture can be made a day ahead.
Cut into triangles and arrange attractively on a plate.
Serve with nuts and sliced pears.
Serve with a side salad.
Serve with Masala Chai or Espresso Coffee.
Spicy and aromatic, complements the sandwich flavors.
Bold and rich, provides a contrasting flavor.
Discover the story behind this recipe
Fusion of Continental and Indian flavors
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