Besan Sandwich by @chieffoodieofficer

≈ 22 min

4 servings

🧅

40 g

Onion

🫑

35 g

Capsicum

🍅

45 g

Tomato

🫘

85 g

Besan

💧

60 ml

Water

🌿

Coriander

🧂

1.5 g

Salt

🫙

0.5 tsp

Haldi

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

⚫

2 g

Pepper

🍞

120 g

Bread

🥣

30 g

Green chutney

🍅

30 g

Tomato ketchup

🧀

50 g

Cheese

  1. Chop
    • onion
    • capsicum
    • tomato

    Finely chop the onion, capsicum, tomato, and fresh coriander.

  2. Add
    • chickpea flour
    • ground turmeric
    • Coriander

    Add 1 cup chickpea flour, 1/2 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon black pepper, and salt to the mixing bowl.

  3. Stir
    • onion
    • capsicum
    • tomato

    Stir the chopped onion, capsicum, tomato, and fresh coriander into the seasoned chickpea flour.

  4. Whisk
    • water

    Whisk in about 1/4 cup water to make a thick, spreadable batter without dry flour lumps.

  5. Spread
    • bread
    • green chutney

    Spread 1 tablespoon green chutney and 1 tablespoon tomato ketchup over two bread slices.

  6. Spread
    • bread
    • chickpea flour
    • cheese

    Spread half of the prepared batter over the sauced bread slices, then scatter 25 g cheese over each one.

  7. Place
    • bread

    Place the remaining two bread slices on top and press each sandwich gently closed.

  8. Brush
    • cooking oil

    Brush the sandwich maker plates with 2 teaspoons cooking oil and preheat it over medium-high heat.

  9. Cook
    • bread
    • chickpea flour
    • cheese

    Cook the sandwiches in the sandwich maker for 5 to 6 minutes until the bread is crisp and the chickpea batter is set.

  10. Cut

    Cut each hot sandwich in half and serve immediately.

Besan Sandwich by @chieffoodieofficer

≈ 22 min

4 servings

🧅

40 g

Onion

🫑

35 g

Capsicum

🍅

45 g

Tomato

🫘

85 g

Besan

💧

60 ml

Water

🌿

Coriander

🧂

1.5 g

Salt

🫙

0.5 tsp

Haldi

🫙

1 tsp

Jeera powder

🫙

1 tsp

Coriander powder

⚫

2 g

Pepper

🍞

120 g

Bread

🥣

30 g

Green chutney

🍅

30 g

Tomato ketchup

🧀

50 g

Cheese

Preparation Steps

  1. Step 1/10

    Finely chop the onion, capsicum, tomato, and fresh coriander.

    🧅onion
    🫑capsicum
    🍅tomato
    🌿fresh coriander
    🔪knife
    🪵cutting board

  2. Step 2/10

    Add 1 cup chickpea flour, 1/2 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon black pepper, and salt to the mixing bowl.

    🫘chickpea flour
    🫙ground turmeric
    🫙ground cumin
    🫙ground coriander
    ⚫black pepper
    🧂salt
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/10

    Stir the chopped onion, capsicum, tomato, and fresh coriander into the seasoned chickpea flour.

    🧅onion
    🫑capsicum
    🍅tomato
    🌿fresh coriander
    🫘chickpea flour
    🥣mixing bowl
    🥄spoon

  4. Step 4/10

    Whisk in about 1/4 cup water to make a thick, spreadable batter without dry flour lumps.

    💧water
    🥣mixing bowl
    🥄whisk
    🥄measuring cups

  5. Step 5/10

    Spread 1 tablespoon green chutney and 1 tablespoon tomato ketchup over two bread slices.

    🍞bread
    🥣green chutney
    🍅tomato ketchup
    🥄spoon

  6. Step 6/10

    Spread half of the prepared batter over the sauced bread slices, then scatter 25 g cheese over each one.

    🍞bread
    🫘chickpea flour
    🧀cheese
    🥄spoon

  7. Step 7/10

    Place the remaining two bread slices on top and press each sandwich gently closed.

    🍞bread

  8. Step 8/10

    Brush the sandwich maker plates with 2 teaspoons cooking oil and preheat it over medium-high heat.

    🫗cooking oil
    🥄spoon

  9. Step 9/10

    Cook the sandwiches in the sandwich maker for 5 to 6 minutes until the bread is crisp and the chickpea batter is set.

    🍞bread
    🫘chickpea flour
    🧀cheese
    🥄spatula

  10. Step 10/10

    Cut each hot sandwich in half and serve immediately.

    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Vegetables, Liquids, Seasonings, Bakery, Condiments, Dairy

Ingredients

Onion, Capsicum, Tomato, Besan, Water, Coriander, Salt, Haldi, Jeera powder, Coriander powder, Pepper, Bread, Green chutney, Tomato ketchup, Cheese

Notes

Tomato (for the mix), Water (approx), Coriander (as per choice), Salt (as per taste), Haldi (turmeric), Jeera powder (cumin powder), Bread (for assembly), Green chutney (for assembly), Tomato ketchup (for assembly), Cheese (for assembly)

Allergens

Gluten, Wheat, Milk

Dietetics

Dietary regimen

Vegetarian, Ovo-vegetarian, Pescatarian

Calories

410 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 55g, Fat: 13g, Fiber: 7g, Sugars: 8g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3.2mg, Potassium: 470mg, Sodium: 780mg

Vitamins

Vitamin A: 170mcg, Vitamin C: 34mg, Folate: 135mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

12 minutes

Overall

22 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, measuring cups, measuring spoons, knife, cutting board, whisk, spatula, spoon

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Breakfast

Occasions

Breakfast, Brunch, Lunchbox

Origin

Source

Platform

instagram

Original Creator

@chieffoodieofficer

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Soft, Creamy, Tender

Flavors

Savory, Spicy, Tangy, Herbaceous, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because the sandwich contains cheese), fridge : 2 days (Store in an airtight container,Cool completely before refrigerating,Reheat in a sandwich maker or skillet until hot), freezer : 1 month (Wrap individual cooked sandwiches tightly,Freeze without fresh chutney if possible,Reheat from frozen until the center is hot)