Chaat Sandwich

Tangy potato and white pea mixture sandwiched between bread slices, grilled and served like a chaat This is a Sanjeev Kapoor exclusive recipe.

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Chaat Sandwich

Main Ingredients Dried white peas (matra), White bread slices
Cuisine Indian
Course Snacks and Starters
Prep Time 7-8 hour
Cook time 11-15 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Chaat Sandwich

  • 3/4 cup Dried white peas (matra) soaked overnight and cooked with turmeric powder a
  • 8 White bread slices
  • 3 Small potatoes boiled and peeled
  • 1 Medium onion chopped
  • 1 Small tomato chopped
  • 1 1/2 tabl to garnish Fresh coriander leaves chopped
  • 2-3 Green chillies chopped
  • 1 1/2 teaspoons Roasted cumin seeds
  • 1 teaspoon Chaat masala
  • to taste Black salt
  • to taste Salt
  • 1 tablespoon Red chilli-garlic chutney
  • 1 tablespoon Date and tamarind chutney
  • 1 1/2 tabl to serve Green chutney
  • as required Butter
  • to garnish Masala boondi
  • to garnish Masala chana
  • to garnish Sev
  • to garnish Fresh pomegranate pearls
  • to serve Tomato ketchup
  • to serve Potato chips


  1. Take matra in a large bowl, mash potatoes and add. Add onion, tomato, coriander leaves, green chillies, roasted cumin seeds, chaat masala, black salt, red chilli-garlic chutney, date-tamarind chutney and green chutney, and mix well.
  2. Apply butter on one side of all the bread slices and place a generous portion of matra-potato mixture on 4 slices of bread and spread evenly. Top with the remaining slices, buttered side downwards.
  3. Grease the base of the griller with butter and place the sandwiches on it. Apply butter on the top of the sandwiches and close the lid. Grill till golden brown and grill marks appear on both sides.
  4. Cut each sandwich in half diagonally and place on a serving platter, sprinkle crushed masala boondi, masala chana, sev, coriander leaves and pomegranate pearls. Serve immediately with green chutney, tomato ketchup and potato chips.