Bombay Masala Sandwich

I decided to transport my students to the roadsides of Mumbai for this week’s LIVE Spice Club “isolation cookery class“. There are so many mouth watering Indian street food dishes and it’s hard to pick a favourite but this definitely ranks in the “top 10” shortlist.

Crunchy, spicy, cheesy, crispy – it’s got it all! It’s also a sandwich that yields 3 recipes in one.

1) The coriander & chilli chutney – this makes for a delicious dipping sauce with any of your favourite snacks.

2) The spicy poatato filling – you can use this as a stuffing for samosas, puff pastry snacks, parathas – whatever your heart desires!

3) Obviously when you put everything together, you get the Bombay sandwich in all it’s glory!

If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. I will not be hosting a live class next Friday, but worry not, I will be back on Friday 15th May at 4pm. Until then, if you have any dish suggestions for the next live class, let me know. Also stay connected on my  Instagram or Facebook pages!

Bombay Masala Sandwich

Servings 2 sandwiches

Equipment

  • A blender such as a nutribullet or blend tech to make a smooth chutney
  • 2 x Frying pans, ideally non stick (or 1 x non stick crepe pan & 1 frying pan)

Ingredients
  

For the coriander chutney:

  • 1 bunch fresh coriander 40g or so
  • 20 mint leaves optional
  • 4 chillies or to taste
  • 1 apple granny smith is ideal
  • 1 small onion peeled
  • 1 Lime
  • 1 1/4 tsp Salt or according to taste
  • 4 tbsp desicated coconut optional
  • 1/4 cup (60ml) plus 2tbsp Water

For the sandwich:

  • 4 slices white bread you can also use brown
  • Butter left out at room temp so spreadable
  • 100 g cheese grated (I like to use a mix of cheddar & mozzarella)
  • 1 red onion cut into thinly sliced rounds
  • 1 tomato cut into thinly sliced rounds (optional)
  • Chaat Masala optional

For the spicy potatoes:

  • 400 g potatoes, cooked, peeled & mashed with a fork (You can boil. I cook mine in the microwave . To do this wash potatoes and place in a small clean plastic bag. Tie up and pierce a hole in it then cook on high for 8-10 minutes or until cooked).
  • Oil
  • 1 tsp Mustard Seeds
  • 3 tbsp Fresh coriander roughly choped
  • 1 clove garlic optional
  • 1 cm ginger grated (optional)
  • 1/2 tsp Salt or according to taste
  • 1/4 tsp Chilli powder or flakes
  • 1/2 tsp Turmeric
  • 1/4 tsp Mango Powder (amchur) or 1/2 tsp Lime

Instructions
 

  • To make the chutney, add all of the “chutney ingredients” to a blender and blitz into a smooth sauce. Empty into a bowl and keep aside.
  • Now mash the potatoes and spread them on a plate. Sprinkle over the salt, turmeric, chilli powder & mango powder and mix well. Now heat 2tbsp of oil in a non stick pan. When hot, add the mustard seeds. When they sizzle and pop, add the coriander, ginger & garlic. Mix and cook for a a minute, then add the potatoes. Cook on a low heat for 2 minutes. Turn off heat and transfer to a plate and allow to cool.
  • To assemble the sandwich, butter one side of both slices of bread. Flip over. Now spread the mint chutney on the other side of both pieces.
  • Spread the spiced potato mixture on one slice (chutney side up). Add half the amount of cheese and a sprinkle of chaat masala all over. Now top with onion slices, tomato slices, the remaining cheese and another sprinkle of chaat masala.
  • Place the second piece of bread on top (butter side up). Heat a frying pan greased with a little oil/butter. Once hot, place the sandwich onto the pan and fry on a low heat for 4 minutes. You can add a weight on top (like another frying pan) to help cook and crisp. Flip and repeat on the other side for a further 4 minutes until golden and crispy all over. Enjoy!

Chilli Cheese Parathas

Week two of my Facebook LIVE COOKERY CLASSES brought Chilli Cheese Parathas to the kitchen! Once you’ve been introduced to the deliciousness that is stuffed parathas, there is no turning back.

Chilli and cheese is such a great combination but you can stuff your parathas with whatever you like! Gobi Parathas (spiced cauliflower) are the paratha of choice in my home. Oh and Cheeni Parathas, which are stuffed with ghee and sugar. Honestly, you are winning whatever you choose. You can also use the dough to make plain chapatis or parathas which make the perfect accompaniment to your favourite curry or simply with a fried egg on top.

Have a go and let me know how they turn out for you! If you missed the live cookery class but want to catch up and watch, you can do so by clicking here. Also, if you have any dish suggestions for next week’s class, comment below or drop me a message on Instagram. I would love to hear from you!

Chilli Cheese Parathas

Servings 4 parathas

Ingredients
  

For the dough:

  • 1 cup (130g) chapati flour you can also use plain flour
  • 2 tbsp yoghurt
  • 1/4 cup + 1 to 2 tbsp warm water (this is a rough guide, you may need more or water depending on your flour type)
  • Oil for kneading

For the stuffing:

  • 150 g grated cheese I like to mix 1/2 cheddar & 1/2 mozzarella for flavour & texture but you can you use what you like!
  • 1/2 medium onion finely diced (I like to use red, you can you whatever you have)
  • 1 green chilli finely chopped or you can use chilli flakes/chilli powder
  • Handful fresh coriander finely chopped
  • 1/2 tsp Carom/ajwain seeds optional
  • 3/4 tsp Salt or acc to taste
  • 1/2 tsp Black pepper

You will also need:

  • A non stick chapati tava pan/crepe pan/ non stick frying pan
  • A rolling Pin
  • A bowl with some chapati/plain flour in it for dusting

Instructions
 

  • Place the flour in a mixing bowl. Add the yoghurt and rub in really well using your finger tips until it is completely mixed in. Then, add the water little by little. Use your hand to combine the flour and water to make a dough. You are looking for the dough to be soft and tacky but not overly wet. 
  • Now, very lightly grease your hand and begin to knead the dough for 2-3 minutes until you have a smooth and pliable dough. Cover with cling film/damp tea towel and leave aside for 10-15 minutes.
  • In a bowl, mix together the stuffing ingredients. Keep aside. 
  • Now heat a tava/non-stick frying/crepe pan on high heat. Once the pan is hot, reduce to a low heat whilst you prepare the parathas.
  • Divide your dough into 4 equal dough balls. Roll each one so they are smooth and round. 
  • Dip one dough ball into the bowl of dry flour and with a rolling pin, begin to roll out until the size of a starter plate, forming a chapati
  • Divide your cheese stuffing into 4 portions. Place one portion of the stuffing in the centre of the chapati and bring together all of the edges so that they meet in the middle. Press down so it is sealed.
  • Dip the sealed stuffed dough ball in the flour and shake off any excess. Place on your work surface and roll out gently until it is 7-8″ in diameter and even in thickness all the way around.
  • Increase the heat of your pan to the maximum setting. Carefully pick up the paratha, web your fingers and flip the paratha from hand to hand to get rid of any excess flour.
  • Place it on the hot pan. When it changes colour and small bubbles begin to appear turn it over and cook the other side.
  • Cook until paratha is golden, then flip and cook until golden and all over and crispy. Finish by smearing a teaspoon of ghee or butter. • Make the rest of the parathas using the same process. Keep them wrapped in a towel or foil until ready to serve.

Punjabi Samosas

Presenting my Punjabi samosas! I didn’t intentionally make these samosas to be part of the #spiceclubstaples recipe collection but upon reflection I think they deserve a place here.

The pastry is made from plain flour, oil, salt & water = store cupboard classic. Stuffing wise, the classic is spiced potatoes & peas, but actually, you can technically stuff them with whatever you like. Sweet potato, cauliflower, carrots, cabbage, paneer – feel free to mix together what you have in your fridge to create your own bespoke samosa. I’ve made chocolate and marshmallow samosas in the past so you have permission to go crazy.

There is a step by step tutorial on my Instagram Highlights which may help with giving you a better idea on things like dough texture etc. Making samosas are best shown how to be made in person but I have tried my best to jot it all down for you in this recipe!

Little tip – once the samosas have been filled and sealed, you can actually freeze the samosas. Then, when you’re craving a fresh samosa in the future, you can simply remove from freezer, defrost and then fry until golden! Also – if you have any leftover pastry, you can cut them into rounds using a cookie cutter and then fry until light golden and crisp – these are Indian savoury tea biscuits called Papdi – we eat these alongside a hot cup of chai!

Disclaimer – samosas are a labour of love to make, but they’re ABSOLUTELY worth the effort. I hope you enjoy making (and eating) them!

Punjabi Samosas

Servings 8 samosas

Ingredients
  

To make the dough:

  • 1 cup plain flour approx. 130g
  • ¼ tsp carom seeds (optional)
  • ¼ tsp salt
  • 2 tbsp oil
  • ¼ cup approx water using same vessel that was used to measure flour

To make the stuffing:

  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 2 tbsp coriander seeds crushed
  • 1 tbsp ginger grated (optional)
  • 8 tbsp peas (frozen peas work well)
  • 4 large cooked potatoes (approx 500g in total) I cook mine in the microwave but you can also boil.
  • 1 1/2 tsp salt or according to taste
  • 1 tsp paprika
  • ¾ tsp amchur/mango powder If you can’t source this, you can add a squeeze of lime juice
  • 1 tsp garam masala
  • 1-2 green chillies finely chopped
  • Large handful fresh coriander finely chopped

You will also need:

  • 2 tbsp plain flour mixed together with 4 tbsp water to create a thick, smooth paste (this will be our pastry glue)
  • oilf or deep frying

Instructions
 

To make the dough:

  • To a bowl, add the plain flour, carom seeds, salt and oil. Spend a couple of minutes rubbing the oil into the flour. It should create a bread crumb type of consistency. Once the oil has completely mixed in, gradually add the water little by little. Mix continuously – you are looking to create a tight dough that is quite firm. (Note, you may need to adjust the amount of water slightly depending on your brand of flour).

  • Cover dough with damp cloth or cling film and allow to rest for 15-20 minutes.

To make the stuffing:

  • Heat oil in a pan. Once hot, add the cumin seeds. Mix. Then add the crushed coriander seeds, ginger and peas and cook for 1 minute on medium heat. When the ginger turns light golden, turn off heat and keep aside.
  • Using your hands, peel the potatoes. Then roughly mash the potatoes using your hand, into the pan. Add the salt, remaining spices and fresh coriander and mix well. Taste for salt/chilli/tartness and adjust to accordingly.

To prepare the samosas:

  • Heat a non-stick frying pan on a very low heat.
  • At the same time, pour 4-5” oil in a small sauce pan/wok and heat on a low heat. (We will be frying our samosas in this oil).
  • Divide the dough into 4 portions and roll each one into a ball. Using a rolling pin, roll out a dough ball into a circle (approx. 8″ diameter).
  • Place the rolled out circle on the non-stick frying pan for 10-12 seconds and then remove and transfer to a chopping board (cooked side down, raw side up). Be careful not to overcook the dough – we cook it slightly to help firm it up so it is easier to handle. Cut the circle in half to create 2 semi-circles.
  • Spread the flour paste around all the edges of each semi circle and using both hands, fold the semi circle into a cone shape. Hold the cone and ensure that the joint of the edges creates a sealed seam in the middle of the cone. Hold this in one hand and begin to stuff with the potato mixture so the cone is 3/4 full.
  • Press the filling down with your fingers and seal the top of the cone to form a triangle shape. Pinch along the top edge to ensure it is completely sealed. Repeat with the remaining dough balls.
  • Once the oil is hot, add each samosa to the wok for frying. Be careful not to overcrowd the pan (it’s best to fry in batches). Fry on low/medium heat for 8-10 minutes. Turn the samosas in the oil every couple of minutes. Once done, they should be golden brown all over and the pastry should be crisp to touch. 
  • Use a slotted spoon to remove each samosas – being mindful to drain off as much oil as possible before draining on kitchen paper. Repeat with remaining samosas and serve with your favourite chutneys.