Masala French Fry Sandwich

I purchased a toaster from homeshopclues.com last week and it got delivered day before yesterday. So was too eager to make sandwich with the toaster. I had got time yesterday and it tasted awesome. All in my family liked it a lot!!!

My Toaster

Now off to the recepie....

Ingredients:

• 8 Whole wheat Bread slices or regular sandwich bread
• 1 Capsicum,de seeded and thinly sliced rounds
• 1 Onion,thinly sliced rounds
• 1 Tomato,thinly sliced rounds
• 1 tsp Chaat masala / Garam masala/Sandwich masala
• Salt to taste
• Schezwan Sauce
• French Fries
• Amul Butter

Method:-

To prepare the Masala:-

Heat oil in a pan,crackle mustard seeds and cumin seed.

Add chopped green chillies,curry leaves and onions and fry until they turn pinkish in color.

Add green chilli-ginger paste,boiled fresh/frozen peas and fry well.

Add turmeric,salt t it and give a nice stir and cook it for a couple of minutes.Add a couple of tbsp of water to it and cook to get semi soft consistency curry.

Add Garam masala and coriander to it and mix properly and keep it aside to cool down.

To Make Sandwich:-

• Apply butter on one side of bread slices.
• Apply Schezwan Sause on the same side of all the bread slices to which we applied butter.
• Apply a thick layer of Masala stuffing uniformly using a butter knife,level the stuffing over the bread.
• Arrange the thinly sliced finger chips on the stuffing and sprinkle salt and chaat masala (or sandwich masala) over it.
• Apply butter on the outer slice facing upwards and place it on the hot grill(upside down so that the buttered bread slice would be towards the grill).Now apply butter on the top slice and close the grill and let it grill until the bread becomes crisp and golden brown in color.

Schezwan Sauce

Ingredients:

• 10-15 medium sized Garlic pods, peeled
• 10-12 Red chillies
• 3 tbsp. finely chopped Garlic
• 1 tbsp. finely chopped Ginger
• 1 tbsp. finely chopped Celery(or thick Coriander stems)
• 2 large Tomatoes, roughly chopped
• 1 tbsp. Tomato Sauce(optional)
• 1 tsp Soya Sauce
• 1 tbsp. Vinegar
• 1/2 tsp sugar
• 1/2 tsp Pepper powder
• Salt to taste
• 2-3 tbsp. Oil

Method:

• Remove the stems of red chillies and soak them in warm water for half an hour. You can even remove the seeds if you cannot bear the heat.

• Grind the soaked red chillies with garlic pods to a fine paste.
• Grind chopped tomatoes to a smooth puree.
• Heat oil in a pan/kadai and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and sauté nicely until the raw smell of all the ingredients go away.
• Add pureed tomatoes and let it simmer for a while and then add ground red chili- garlic paste and fry nicely until the raw smell of tomatoes and red chili- garlic paste goes away and it leaves the oil in the edges

• Add tomato sauce(if using), vinegar, soya sauce, sugar, white(or black) pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes. The sauces do have certain amount of salt, so add salt accordingly.
• If the sauce is very thick you can add some water and simmer again to get a thick sauce consistency of your requirement. I usually keep it thick so that it can be stored well for sometime.

 

• Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week in refrigerated when no water is added to it.