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Bean cake sandwich Recipe

Indian · Main course · 35 min total

A savory Indian-style sandwich featuring spiced mashed bean cakes (tikkis) layered with chutneys and fresh veggies between bread slices, pan-fried to crispy perfection.

Ingredients

• 1 cup dried chickpeas, soaked overnight and drained
• 1 medium potato, boiled and mashed
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tsp ginger-garlic paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• 2 tbsp oil for frying tikkis
• 8 slices bread (white or whole wheat)
• 4 tbsp green chutney (coriander-mint)
• 4 tbsp tamarind chutney
• 1 medium onion, sliced into rings
• 1 medium tomato, sliced
• Butter or oil for toasting sandwiches

Instructions

1. Cook soaked chickpeas in pressure cooker or pot until soft; drain and mash coarsely.
2. In a bowl, combine mashed chickpeas, mashed potato, chopped onion, green chilies, ginger-garlic paste, cumin, coriander, turmeric, garam masala, and salt. Mix well.
3. Divide mixture into 8 equal portions and shape into flat patties (tikkis).
4. Heat 2 tbsp oil in a pan over medium heat. Fry tikkis for 3-4 minutes per side until golden brown. Set aside.
5. Spread green chutney on 4 bread slices and tamarind chutney on the remaining 4 slices.
6. Place a tikki on each green chutney slice, top with onion rings and tomato slices, then cover with tamarind chutney slice.
7. Lightly butter the outer sides of each sandwich. Toast in a pan or sandwich maker until golden and crisp on both sides.
8. Cut diagonally and serve hot.

Tips

• For extra crunch, add a layer of thin cucumber slices.
• Tikkis can be made ahead and refrigerated; reheat before assembling.
• Use gluten-free bread to make it gluten-free.

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