Trio Sandwich Recipe
Indian · Main course · 30 min total
A hearty and flavorful sandwich featuring three distinct fillings: spiced chickpea, tangy beetroot, and creamy avocado, layered between toasted bread slices.
20
min prep
min prep
10
min cook
min cook
2
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 slices whole wheat bread
- 1 cup canned chickpeas, drained and rinsed
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 medium beetroot, boiled and grated
- 1/4 cup yogurt
- 1/2 teaspoon roasted cumin powder
- 1 ripe avocado, mashed
- 1/4 teaspoon black pepper
- 2 tablespoons butter, softened
- 1/4 cup chopped cilantro
Instructions
- 1. In a bowl, mash chickpeas with a fork. Add chaat masala, red chili powder, salt, and lemon juice. Mix well.
- 2. In another bowl, combine grated beetroot, yogurt, and roasted cumin powder. Mix well.
- 3. In a third bowl, mash avocado and season with salt and black pepper.
- 4. Toast bread slices until golden. Spread butter on one side of each slice.
- 5. On two slices, layer the chickpea mixture, then beetroot mixture, then avocado mixture. Top with remaining bread slices, buttered side down.
- 6. Press gently and cut diagonally. Garnish with chopped cilantro.
Tips
- Use fresh bread for best texture.
- Add sliced cucumber or tomato for extra crunch.
- Can be made ahead and refrigerated; toast before serving.
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