Grilled Veg Sandwich

Name: Grilled Veg Sandwich
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: north indian
Ingredients: 240 ml · Bell peppers; 4 g · Bread; 240 ml · Cabbage; 240 ml · Carrots; 30 ml · Coriander leaves; 5 ml · Cumin seeds; 5 ml · Garam masala; 5 ml · Ginger; 1 piece · Green chili; 15 ml · Oil; 1 piece · Onion; 5 ml · Red chili powder; Salt; 15 ml · Tomato chutney; 5 ml · Turmeric powder

25 min102 kcal 2 servingsEasy

north indian veg veganbreakfastsnack

Nutrition per serving

estimated

102kcal

Protein1g

Carbs8g

Fat7g

Fiber2g

Estimated — 9 ingredients not in food database (100% mass accounted for)

Flavor profile

Spice

Sweetness

Richness

Method

1Heat a non-stick pan over medium heat. Add 1 tbsp of oil and let it warm up.
2Add 1 finely chopped onion and sauté for 3 minutes until translucent.
3Add 1 finely chopped green chili, 1 tsp grated ginger, and 1 tsp cumin seeds. Sauté for 1 minute until fragrant.
4Add 1 cup grated carrots, 1 cup finely chopped cabbage, and 1/2 cup chopped bell peppers. Cook for 5 minutes, stirring occasionally.
5Season with 1 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, and salt to taste. Mix well and cook for 2 more minutes.
6Remove from heat and let the filling cool slightly. Stir in 2 tbsp chopped fresh coriander.
7Take 4 slices of bread and spread 1 tbsp of tomato chutney on two of them.
8On the chutney-covered slices, evenly distribute the cooked vegetable filling. Top with the remaining two bread slices.
9Place the sandwich on a preheated pan over medium heat. Cook for 3–4 minutes on each side, pressing gently with a spatula, until golden brown and crisp.
10Remove from pan, cut diagonally, and serve hot with a side of lemon wedges or green chutney.