Chatpata Chutney Sandwich

Sandwiches are tasty snack can be put together in a jiffy and are perfect for lunches, picnics, outings and kids lunchboxes. 

I enjoy eating sandwiches for lunch; they are light yet filling and doesn’t make you feel drowsy. Definitely good if you have one of those long boring Thursday afternoon status meetings that can put you off to sleep 🙁 

I made this on a whim while I was working from home one day. I had the necessary chutneys on hand and felt like eating something ‘Chatpata” (which means ‘sweet, tangy, sour and delicious’ in Hindi). So I added all the different constituents of Chaat onto a bread and made this delicious sandwich.  Now unlike most other sandwiches, this sandwich is a bit difficult to carry to work and tricky to assemble. So you might be limited to eating this at home! 

There are two types of chutneys that I have used for this sandwich. The green chutney made of fresh coriander/cilantro is easy and versatile. It can be used in chaats as condiments for vada pav, samosa, pakodas, khandvi, dhoklas and great for sandwich spreads as well. You can add fresh mint and enhance the flavor even more. In fact, the inspiration for this green chutney comes from Jaya @ DSM who had prepared it during a fun family outing. 

The quintessential component of chaats, tangy and sweet tamarind chutney enhances flavor of any dish. 

If you do not have the time to make it at home, then the chutneys are readily available at the Indian stores. The one’s from Deep are the best in quality as well as taste. 

Recipe Source: Adapted from Jaya @ DSM


Green Coriander Chutney Recipe

  • 2 cup coriander leaves (cleaned & stems removed)
  • 1 garlic clove ( peeled )
  • 1-2 green chilies
  • 2 Tbsp roasted peanuts ( I do not remove the skin)
  • 2 Tbsp lemon juice
  • 2 Tbsp water
  • Salt


  • Grind all the ingredients together to a smooth sauce. Transfer to a bowl.
  • You can store this chutney in the fridge for about 4-5 days.

Tamarind Dates Chutney Recipe

This tangy, sweet and sour chutney is a delicious condiment.

Recipe Source: Adapted from Imli ki Chutney


  • 200 gms tamarind (remove seeds)
  • 100 gms dates (pitted)
  • 150 gms jaggery
  • 2 cups water
  • 1 tsp cumin seeds (roast and grind coarsely)
  • 1 tsp salt
  • Red chilli powder as per taste 


  • Heat water in a saucepan and put the tamarind, dates, jaggery and cook on a medium flame till the dates and tamarind become soft. Switch off flame and allow the mixture to cool.
  • Grind the mixture to a smooth sauce. Put sauce back into the saucepan and onto a medium flame and add remaining spice ingredients.
  • Bring the sauce to a boil and switch off the gas. Allow to cool and transfer to a bowl.


  • Slices of white or soft wheat bread (as required)
  • 1 small cucumber (one with less seeds)
  • 1 medium tomato
  • 1 medium potato (boiled, peeled and sliced into rounds)
  • ½ cup cilantro chutney (recipe above)
  • ½ cup tamarind date chutney (recipe above)
  • Salt


  • Remove the edges from the bread.
  • Peel the cucumber and cut the cucumber into thin circles. Cut the tomato into circles.
  • Take 2 slices of bread. Spread 1-2 teaspoon of green chutney evenly on one bread. Arrange 4 slices of cucumber on each end top it off with sliced tomatoes and sliced potato. Sprinkle a pinch of salt over them.
  • Spread a spoonful of tamarind chutney evenly on the other slice of bread. Turn it around and place this on top of the veggies, to make a sandwich. Cut it diagonally.
  • Repeat the procedure for all the bread slices. Serve immediately, else it will get soggy. 

Spicy Garlicky Potato Fry

The one vegetable that comes to mind when I think of comfort food is potato. I crave for some potato dishes when I am hungry; a simple potato curry along with rasam not only satisfies the taste buds but chases away the blues.

 No wonder this dish made its presence when I was hungry and wanted to eat some potatoes. I love the simplicity of this dish and reminds me of the baked potato fries, mainly because of the way the potatoes are cut. This dish uses lots of garlic and so has a prominent garlicky flavor and the hotness comes from using red chilli paste.


  • 2 large potatoes
  • 5-10 garlic pods (peeled and finely chopped)
  • 5-10 curry leaves
  • 1 tsp mustard seeds
  • 1 tsp jeera seeds
  • 2 Tbsp red Chilli paste (recipe below)
  • A pinch turmeric
  • 1 Tbsp Oil
  • Salt to taste 


  • To make red Chilli paste: Take 10-15 dried red chillies and soak it in little water for 2 hours. Grind the soaked chillies and make a thick paste without adding water. This can be stored in container for other uses.
  • Heat water in a sauce pan (this is to parboil the chopped potatoes).
  • Peel the potato and cut into strips just like you would do for fries. [The way I do this, is to chop the potato into circular discs 1/2 inch each and then cut through the discs and make long strips.]
  • Drop the chopped potato strips in the boiling water along with salt and continue to cook. Make sure there is a bite to it and that it is not over cooked. Drain water completely and keep aside.
  • Heat a heavy bottom pan and add about 1 Tbsp of oil. Add the mustard seeds, jeera/cumin and curry leaves.
  • Add chopped garlic and stir until it turns light brown,  followed by chilli paste
  • Now add turmeric and mix well and after the raw smell is gone, the boiled drained potatoes.
  • Stir well, so that all the mixture coats over the potatoes. Add little oil in intervals if the mixture turns dry and sticks to the bottom.
  • Alternately sprinkle little water over the potato mixture and mix thoroughly.  

This tastes good with Rotis, Phulkas, Puri or Rice. 

Soy Chunks / Meal Maker Chilli

At home we have been on-again off-again fan of the Soy Chunks also called as Soy Meal Maker. Nutrela is the Indian brand that makes this soy protein which has a meaty texture and is a good option for vegetarians. They are easily available in the Indian groceries. 

Years ago after I discovered a vegetarian version of soy protein and learnt its nutritional benefits I used to put it in just about anything be it pulao, fried rice, curries etc. Now that I remember, everything except for the smell was a plus. But then eventually we got tired of it, decided to give it a break and stopped using it altogether. 

Fast forward few years and now I am looking for way to introduce various nutritional foods to the kiddo. A colleague and I were talking about recipes for kids and the topic lead to the usage of soy chunks. That is when I bought a bag of these Nutrela Soy chunks from the Indian store. 

When I saw the recipe for Chilli Soy Chunks at Soma’s, I knew I had to try it. The kiddo loves Gobi Manchurian and all that was needed was to treat the boiled soy chunks as the equivalent of Gobi. Of course, I did not deep fry but made the sauce and tossed the boiled soy chunks into the gravy. The gravy that I made is a dry one as I did not add water to it.

Thanks for asking but more than the kid, the mom loved it and wiped the plate clean 🙂 

Adapted from: Chilli Soy Chunks @eCurry

  • 1 cup uncooked Soy chunks
  • 1 bell pepper/ capsicum chopped (any color)
  • 1 medium onion (chopped lengthwise)
  • 2 tsp ginger garlic paste
  • ½ tsp pepper powder
  • 1 Tbsp soy sauce
  • 1 Tbsp vinegar
  • 1 Tbsp ketchup
  • 1 Tbsp chilli flakes/hot sauce
  • 2 Tbsp Oil
  • 1 Tbsp Chopped coriander leaves
  • Salt (to taste)


  • Boil 4 cups of water, along with 2 tsp of salt. After it is boiled add the dry soya chunks to it and keep closed and let it sit for about 15 minutes.
  • The chunks would have puffed up by now. Drain the water and using hands squeeze out the water from the soy chunks. Keep aside.
  • Heat the oil in a pan. To this, add the sliced onions and ginger-garlic mixture. Fry on medium heat, then add the chopped capsicum and fry until cooked.
  • Draw everything to a side and add little oil. Add soy sauce, vinegar to this and mix well.
  • After it is cooked, add the ketchup and mix in the onion capsicum mixture to the cooked sauces.
  • Add the chilli flakes, pepper powder and the cooked soy chunks and stir well.
  • Cover with lid and let the sauces get incorporate into the soy chunks. Garnish with the chopped coriander. 

Serve this hot as an appetizer.