makes
4
prep
30 minutes
cook
1 hour
difficulty
Easy
makes
4
serves
preparation
30
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 4 royal blue or sebago potatoes, peeled, chopped
- 4 small beetroot bulbs, trimmed
- 120 g ghee or butter
- 2 tbsp chaat masala spice (see Note)
- 12 slices white bread
- 125 ml (½ cup) , plus extra, to serve
- ½ telegraph cucumber, cut into 16 slices
- 1 small red onion, thinly sliced
- 4 small tomatoes, sliced
- tomato sauce, to serve
Instructions
Place potatoes and beetroot in separate saucepans of salted water and bring to the boil. Cook potatoes for 8 minutes and beetroot for 40 minutes or until tender. Drain, return potatoes to saucepan and mash with 40g ghee until smooth. Season with salt and 1 tbsp chaat masala. When cool enough to handle, peel beetroot and cut each bulb into 8 slices.
Preheat oven to 170°C. Spread ghee onto bread slices on one side, then place 4 slices, buttered-side down, on a tray. Spread each slice with 3 tsp mint chutney, then top with mashed potato mixture. Top each sandwich with another slice of ghee-buttered bread, buttered-side down, and spread top of each slice with 3 tsp mint chutney. Top each sandwich with cucumber, onion, beetroot and tomato, and scatter with remaining 1 tbsp chaat masala. Top with remaining 4 slices of bread, buttered-side up. Press lightly to secure filling.
Heat a large cast-iron or non-stick frying pan over high heat. Working 2 sandwiches at a time, cook for 3 minutes each side or until golden. Transfer to a lined oven tray and cook in oven for 5 minutes or until heated through. Cut each sandwich into 4 and serve drizzled with extra mint chutney and tomato sauce.
Note
• Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.
• Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.
As seen in Feast magazine, Issue 11, pg86.
Photography by Jason Loucas.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
