Tricolour Rainbow Sandwich

Serves: 3–4 people

Ingredients

• Carrots – 3, grated
• Potatoes – ½ kg, boiled and mashed
• Bread slices – 6–7 large pieces
• Tomato sauce – 1 cup
• Amul butter – 100 g
• Red chilli powder – ¼ tsp
• Cheese – 250 g, grated
• Cabbage – 2 cups, grated
• Besan (gram flour) – 2 cups
• Salt – ¼ tsp (for batter) + to taste (for fillings)
• Baking powder – a pinch

For Green Chutney

• Mint leaves – 1 cup, washed
• Coriander leaves – ½ cup, washed
• Onion – 1 small
• Green chilli – 1
• Sugar – 1 tbsp
• Salt – ½ tsp
• Dry mango powder (amchur) – 1 tsp

Method

1. Prepare the fillings

• Cook grated carrot and cabbage with a little salt over high heat until all moisture evaporates.
• Heat 1 tsp butter in a pan and sauté the onion for 1 minute. Add paneer, a pinch of salt, and black pepper. Mix well and cook for 1–2 minutes.
• Mash boiled potatoes and mix with coriander leaves, salt, and red chilli powder.

2. Prepare green chutney

• Grind mint leaves, coriander leaves, onion, green chilli, sugar, salt, and amchur into a smooth paste with a slightly runny consistency.

3. Assemble the sandwich

• Place one bread slice and spread the potato mixture evenly.
• Place the second slice and spread the cabbage mixture.
• Place the third slice and spread the carrot mixture.
• Place the fourth slice and spread the onion-paneer mixture.
• Place the fifth slice and spread tomato sauce.
• Place the final slice and spread butter on top.

4. Coat and fry

• Prepare a smooth besan batter using gram flour, salt, and baking powder mixed with water.
• Dip the assembled sandwich into the batter evenly.
• Deep fry in hot oil over medium heat until golden brown and crisp.
• Remove and drain excess oil on paper towels.

5. Serve

• Cut into slices and serve hot.

Serving Suggestions

• Serve hot with green chutney for the best flavor.
• Tomato ketchup also pairs well as a dipping sauce.
• Best enjoyed immediately after frying for a crisp texture.
• Can be served as a snack, party starter, or evening tea-time dish.

Tips

• Use large bread slices for better structure.
• Ensure all vegetable fillings are dry to prevent sogginess.
• Keep the besan batter smooth for even coating.
• Fry on medium heat for a crisp texture.