Preparation time: 30-40 mins Serves: 4 Ingredients: For Fritters/vadas:
Potatoes (Aloo) 2 Onion 1 Fenugreek leaves (methi leaves/menthikura) 1 bunch Carrot 1 Refined cooking oil 1 cup Pinch of red chilli powder Salt to taste For the Sandwiches:
Whole wheat bread 1 average loaf Coriander sandwich spread 1 cup The fritters/vadas Method: Wash and boil the potatoes until soft enough to mash. If using the oven, it should take 8 minutes and if using a pressure cooker, then up to 2 whistles. Cool, peel and set aside. Finely chop the onion. Peel and finely grate the carrot. Pluck the fenugreek leaves off their stems and finely chop them. Alternatively, roast the leaves for a couple of minutes and grind them coarse (to ensure they mix well into the vada dough). Mash the peeled potato until soft and smooth. Add the chopped onion, grated carrot and chopped/coarse ground fenugreek leaves. Add a pinch of red chilli powder and salt to taste and mix to smooth and thick vada dough. (Add a tbsp of corn flour to ensure the dough binds in well, optional, though not preferred). Make small balls of this potato mixture and deep fry in pre heated oil. Remove onto a tissue to drain off excess oil.
Spread the coriander spread/chutney on each slice of bread. Place the carrot fenugreek fritters/vadas in between two slices; Take a bite of the spicy and flavored sandwich.
For the health conscious, instead of frying the dough into fritters, cook it to a stuffing in a tsp of oil. Fill between chutney-laden slices of bread and enjoy.
Either way, hot and spicy sandwiches are the mantra this rainy season. Well, we are still sweating it out in Dubai, but not a worry; we also experienced a couple of raindrops earlier this week (oh come on! A couple of them are good enough a reason for spicy sandwiches and zaffrani chai!)