Recipe: Iyengar Bakery style Vegetable Sandwich
Ingredients:
Eight slices of white or complete wheat bread
2 medium potatoes, boiled and mashed
1 small carrot, grated
1 small beetroot, grated
1 small onion, finely chopped
2 tablespoons inexperienced chutney (mint-coriander)
1–2 green chilies, finely chopped (optionally available)
½ teaspoon garam masala
¼ teaspoon turmeric
Salt to flavor
1 tablespoon oil or butter
Butter for toasting
Instructions:
Warmness oil in a pan, upload onions and green chilies. Sauté till translucent.
Upload grated carrot, beetroot, turmeric, salt, and garam masala. Prepare dinner for 3–4 mins.
Upload mashed potatoes and mix nicely. Allow it cool barely.
Spread green chutney on one slice of bread and butter on the alternative.
Location a generous amount of the vegetable filling among the slices.
Toast on a tawa or sandwich toaster until golden brown and crispy.
Slice and serve warm with ketchup or extra chutney.
Health advantages:
Iyengar bakery-fashion sandwiches are a scrumptious and sentimental street food, however they can also be nutritious with the proper elements. The vegetable filling—rich in potatoes, carrots, and beets—gives dietary fiber, nutrients A and C, iron, and antioxidants. Beets, mainly, support blood waft and detoxing.
The usage of whole wheat bread as opposed to white boosts fiber and enables keep wholesome digestion and blood sugar stages. The inexperienced chutney provides freshness and is generally rich in diet C and herbal antibacterial houses from mint and coriander.
While organized with minimal oil and sparkling veggies, this sandwich can be a balanced snack or mild meal, providing complex carbs, fiber, and plant-based nutrients. Toasting with a small amount of butter provides flavor whilst keeping it moderately indulgent.
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