Bread Cutlet Sandwich: A Chatpata Treat for Every Indian Home!
Namaste Dosto! Kem cho? As always, Chef Curry Do’pyaza is here, ready to spice up your life with another delectable dish! Today, we’re diving into a classic Indian snack that’s as versatile as it is delicious: the Bread Cutlet Sandwich.
This isn’t just any sandwich, my friends. This is a Bread Cutlet Sandwich! It’s the kind of snack that brings back warm memories of childhood, of bustling streetside vendors, and the comforting aroma of spices wafting through the air.
When Do We Feast on These?
Think of lazy monsoon afternoons, Diwali get-togethers, Holi celebrations, or even a simple Sunday brunch. The Bread Cutlet Sandwich is a star player in all these scenarios. It’s the perfect snack to share with loved ones, adding a touch of chatpata (tangy and spicy) goodness to any occasion. It’s a brilliant dish during the festive season, when you want something quick, satisfying, and utterly flavorful.
A Little Slice of History
The Bread Cutlet Sandwich, as we know it, is a delightful fusion. It cleverly combines the Western concept of a sandwich with the vibrant flavors of Indian street food. It’s believed to have originated in the bustling cities of India, where innovative cooks began experimenting with leftover ingredients and readily available bread. Over time, it has evolved into a beloved snack enjoyed across the country.
Let’s Get Cooking!
Here’s what you’ll need to create your own mouthwatering Bread Cutlet Sandwiches:
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Ingredients:
- For the Cutlets:
- 4 medium Potatoes (Aloo), boiled, peeled, and mashed
- 1/2 cup Green Peas (Matar), boiled
- 1/4 cup finely chopped Onion (Pyaaz)
- 1-2 Green Chilies (Hari Mirch), finely chopped (adjust to your spice preference!)
- 1 teaspoon Ginger-Garlic Paste (Adrak-Lahsun Paste)
- 1/2 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Red Chili Powder (Lal Mirch Powder)
- 1/2 teaspoon Coriander Powder (Dhania Powder)
- 1/4 teaspoon Garam Masala
- Salt (Namak) to taste
- 2 tablespoons chopped fresh Coriander Leaves (Hara Dhaniya)
- 2 tablespoons Chickpea Flour (Besan)
- 2 tablespoons Rice Flour (Chawal ka Atta)
- Oil (Tel), for frying
- For the Sandwich:
- 8 slices of Bread (preferably white or brown)
- Butter (Makhan), softened
- Green Chutney (Hari Chutney)
- Tamarind Chutney (Imli Chutney)
Step-by-Step Instructions:
- Mash and Mix: In a large bowl, combine the mashed potatoes, boiled green peas, chopped onion, green chilies, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well until everything is evenly distributed.
- Add Binding Agents: Add the chopped coriander leaves, chickpea flour, and rice flour to the mixture. These will help bind the cutlets together. Mix well.
- Shape the Cutlets: Take a small portion of the mixture and shape it into a round or oval cutlet. Repeat until all the mixture is used up.
- Shallow Fry: Heat oil in a pan over medium heat. Gently place the cutlets in the hot oil and shallow fry them until they are golden brown and crispy on both sides. This usually takes about 3-4 minutes per side. Remove the cutlets from the pan and place them on a paper towel to drain excess oil.
- Prepare the Bread: Lightly butter one side of each bread slice.
- Assemble the Sandwich: Spread green chutney on one buttered slice of bread and tamarind chutney on another. Place a fried cutlet on top of the green chutney-covered bread slice. Cover with the other bread slice (tamarind chutney side down).
- Grill (Optional): If you like a warm, toasted sandwich, you can grill it in a sandwich maker or on a pan until golden brown and crispy.
- Serve and Enjoy: Cut the sandwich in half and serve immediately. Enjoy your delicious Bread Cutlet Sandwich!
Tips for the Best Results:
- Make sure the potatoes are completely cooled before mashing to prevent a soggy mixture.
- Adjust the amount of green chilies according to your spice preference.
- Don’t overcrowd the pan when frying the cutlets, as this will lower the oil temperature and result in soggy cutlets.
- For a richer flavor, you can add a tablespoon of cashew paste to the cutlet mixture.
Cooking Variations:
- Gas Stove: The recipe above is perfect for a gas stove.
- Induction Stove: Simply adjust the heat settings as needed.
- Air Fryer: For a healthier option, you can air fry the cutlets. Preheat your air fryer to 375°F (190°C). Lightly brush the cutlets with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown.
- Oven: Preheat your oven to 350°F (175°C). Place the cutlets on a baking sheet lined with parchment paper and bake for 15-20 minutes, flipping halfway through, until golden brown.
- Microwave: While not ideal for achieving a crispy texture, you can microwave the cutlets for a quick reheat.
- Slow Cooker/Crockpot: Not suitable for this recipe.
- Pressure Cooker: The potatoes and peas can be boiled quickly in a pressure cooker.
Nutritional Information (approximate, per sandwich):
- Calories: 350-400
- Protein: 8-10g
- Carbohydrates: 50-60g
- Fat: 15-20g
Serving Suggestions:
- Serve with a side of ketchup or your favorite chutney.
- Pair it with a cup of hot chai (tea) for a truly satisfying snack.
- Add a side of sliced onions and tomatoes for extra crunch and flavor.
A Humble Request
So there you have it, folks! The Bread Cutlet Sandwich – a simple yet incredibly flavorful snack that’s sure to become a family favorite. I encourage you to try this recipe at home. Share this delicious creation with your friends and family. Let them experience the joy of homemade goodness.
Until next time, happy cooking!
Your friend,
Chef Curry Do’pyaza.