The Bombay Masala Sandwich with Rocket Leaves is a wholesome, scrumptious yet healthy breakfast idea especially for the weekends when you have time in your hands.
Bombay Masala Sandwich with Rocket Leaves
Prep in: 15 minutes
Cooks in: 15 minutes
Total in: 30 minutes
Makes: 2 servings
- 100 grams Paneer
- 2 Potatoes (Aloo), boiled and mashed
- 1 Onion, julienned
- 1 inch Ginger, grated
- 2 cloves Garlic, grated
- 2 Green Bell Pepper, julienned
- 3 Tomatoes, finely chopped
- Pav bhaji masala, to taste
- Salt, to taste
- 2 tablespoons Coriander Leaves, finely chopped
- French bread, or rye bread to make sandwiches
- Rocket leaves, or salad leaves for the sandwich
How to make
- To begin making the Bombay Masala Sandwich with Rocket Leaves, we will first make the masala for the sandwich.
- Heat a teaspoon of oil in a wok/kadai, add the onions, ginger, garlic, capsicum and saute them on low to medium heat until soft and tender. Add the tomatoes, and stir-fry until softened. This will take 4 to 5 minutes.
- Once the tomatoes have softened, add the mashed potatoes, paneer and the pav bhaji masala. Stir well to combine. Check the salt and spices and adjust to suit your taste.
- Cover the pan, turn the heat to low and cook for 3 to 4 minutes. Once done, stir in the coriander leaves.
- Slice the french rolls into half lengthwise and spread butter on each half. Toast them on a skillet until lightly browned.
- Once the bread is toasted spread the Bombay Masala mixture on one half, place the rocket leaves and close the sandwich with the other half on top and press gently so that the sandwich holds together.
- Serve the Bombay Masala Sandwich with Rocket Leaves by cutting them into halves. Serve them hot and fresh