Tandoori pudla sandwich
For the tandoori marinade
Ingredients:
• Mustard oil 1 tbsp
• Ginger garlic paste 1 tbsp
• Powdered spices:
1. Coriander powder 1 tbsp
2. Kashmiri red chilli powder 1 tbsp
3. Jeera powder 1 tsp
4. Black salt ½ tsp
5. Amchur powder 1 tsp
6. Garam masala 1 tsp
7. Kasuri methi 1 tsp
• Salt & black pepper to taste
• Hung curd ½ cup
• Live charcoal + ghee
Methods:
• In a mixing bowl, add mustard oil, if by any chance you're not having mustard oil, you can choose to add simple sunflower oil,
further add Kashmiri red chilli powder and mix well with oil so it bleeds out its bright red colour and give its distinct character to the marinade.
• Further add ginger garlic paste all the powdered spices, salt & black pepper to taste and hung curd, mix well.
• Further smoke the marinade to give a tandoori flavour by placing a live charcoal in a small bowl,
place the bowl in the centre of the marinade and pour ghee or any sort of fat over the burning coal, cover and smoke for 3-4 minutes. Keep aside to be used later on.
For vegetable salad filling
Ingredients:
• Cabbage 1 cup (shredded)
• Tomatoes ½ cup (julienned)
• Onions ½ cup (sliced)
• Capsicum ½ cup (julienned)
• Beetroot ½ cup ½ cup (grated)
• Green chillies 1 tbsp (chopped)
• Lemon juice 1 tsp
• Fresh coriander 1 tbsp (chopped)
Methods:
• Add all the veggies in a mixing bowl, squeeze in some fresh lemon and add some freshly chopped coriander leaves, mix well and keep aside,
do not add salt or else the veggies may leave their moisture. Keep aside to be used in making pudla sandwich.
For baking besan batter
Ingredients:
• Besan (gram flour) 1.5 cup
• Coriander powder 1 tbsp
• Red chilli powder 1 tbsp
• Turmeric powder ½ tsp
• Ajwain 1 tsp
• Fresh coriander 1 tbsp (chopped)
• Green chillies 2-3 nos. (chopped)
• Salt to taste
• Water as required
Methods:
• In a bowl add besan, coriander powder, red chilli powder, turmeric powder, Ajwain,
freshly chopped coriander leaves, chopped green chillies and salt to taste, mix well and add water to make a semi thick batter. Rest it for 15-20 minutes.
I've made pudla sandwich two ways, one just added cheese and other one just veggies. You can tweak according to your preference.
Please use a non-stick tawa for much efficient result.
For making tandoori vegetable pudla sandwich
Ingredients:
• Bread slices as required
• Besan batter as required
• Vegetable salad filling
• Chaat masala as required
• Tandoori marinade
• Butter as required
Methods:
• Set a pan on medium heat, take 2 bread slices, dip and coat it nicely with batter and place it on the pan,
cook it briefly until light golden brown, flip and cook other side. Cook briefly on both the side until light golden brown.
• Further, apply tandoori marinade and add efficient amount of vegetable mixture, sprinkle some chaat masala, add little butter,
flip and cook on medium high flame, and press it lightly with spatula so the veggies are intact.
• Further, flip again, the vegetable side facing upwards, and cook until the bread becomes golden brown in colour, lift one bread and top it to make like a sandwich..
• Your tandoori pudla sandwich is ready, cut into pieces as per your preference, serve it with green chutney, tomato ketchup or any dip of your choice.
For making cheesy tandoori pudla sandwich
Ingredients:
• Bread slices as required
• Besan batter as required
• Processed cheese
• Tandoori marinade
• Butter as required
Methods:
• Set a pan on medium heat, take 2 bread slices, dip and coat it nicely with batter and place it on the pan, cook it briefly until light golden brown, flip and cook other side,
apply butter and flip again. Cook briefly on both the side until light golden brown.
• Further, apply tandoori marinade and some butter, flip and cook the marinade briefly for 1-2 minutes on medium flame, flip again and grate some cheese as required.
• Lift one bread and close it to make like a sandwich, facing the marinade side outside.
• Further cook on both the sides until golden brown in colour and the cheese has melted.
• Your cheesy tandoori pudla sandwich is ready, cut into pieces as per your preference, serve it with green chutney, tomato ketchup or any dip of your choice.
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