Veg Cutlet Sandwich
Introducing the Veg Cutlet Sandwich – a harmonious blend of flavours and textures that will tantalize your taste buds. Imagine biting into a sandwich that encompasses the essence of crispy potato cutlets, the vibrant zest of green peas, and the richness of melted cheese, all lovingly tucked between slices of bread.
This creation is a tribute to the art of fusion cuisine, where traditional Indian spiced cutlets meet the Western sandwich concept. The journey begins with a mixture of boiled potatoes, chaat masala powder, and a touch of oil, formed into golden patties. These patties become the canvas for a medley of flavours – a coarsely ground paste of green peas, ginger, green chillies, sautéed onions, and a sprinkle of grated cheese.
As the cutlets sizzle to golden perfection on a hot grill, the cheese melts into a luscious blanket, binding all the elements together. The result is a sandwich that’s not just a treat for the palate but a feast for the senses. Each bite offers a satisfying crunch, earthy and spicy notes, and a creamy, cheesy finish.
Pair this Veg Cutlet Sandwich with a side of mint chutney or a tangy tomato salsa for an extra layer of flavour. Suppose that this recipe’s harmonious fusion entices you; enjoy exploring other culinary blends like Paneer Tikka Tacos or Masala Grilled Cheese – dishes that push boundaries while celebrating the essence of Indian flavours.
Veg Cutlet Sandwich
Ingredients for Veg Cutlet Sandwich
- Potatoes - 500 gms boiled
- Green Peas - 1 cup (shelled, boiled)
- Onion - 1
- Green Chillies - 4
- Chaat Masala Powder - 2 tsp
- Cheese - 1 cup (grated)
- Salt - as per taste
- Ginger - 1 to 2 tsp (grated)
- Oil - as required
- Tomato Ketchup - as required
- Breadcrumbs - as required
How to make Veg Cutlet Sandwich
- Mix salt, chaat masala powder, boiled potatoes, and a little oil until smooth in a bowl.
- Form small balls from the mixture and flatten them.
- Spread tomato ketchup on one side of the patties.
- Blend green peas, ginger, and green chillies into a coarse paste.
- Sauté onions in oil, add salt and the green pea mixture and mix well.
- Place 1-2 tbsp of the mixture on a potato patty, sprinkle grated cheese and cover with another patty.
- Coat with breadcrumbs by rolling or sprinkling on top.
- Heat oil on a tawa over medium flame.
- Cook the prepared cutlets until golden brown and crisp on both sides.
- Serve between two slices of bread for a delectable Veg Cutlet Sandwich experience.
