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. 

Bhel Puri Recipe

Bhel Puri is a combination of puffed rice along with vegetables and spicy, tangy chutney/auce. This is the most commonly sold chaat/fast food in many places in India. It is a snack with an iconic status in Western India. Bhelpuri is low-fat, delicious and eay to make! 

After a long day at work, or on days when I have no mood to cook, we have Bhel Puri for dinner. I store all the dry ingredients in the pantry, the chutney in the fridge and we just combine all these to whip up a delectable “khatta-meetha-theeka” light dinner. On the last road trip we took, I packed all the ingredients required to make bhel puri and we had it many times as snack or even as dinner. 

You can get creative and add or remove things you like to make it unique. The ingredients listed below are pretty much the standard. You can add like cooked black chana, cooked kabuli chana garbanzo bean, grated carrots, raw mango, and cucumber to cater to your taste. You can reduce the amount of sev and crushed puri to reduce the amount of fat as they are the only fattening ingredients. 

Adjust the amount of chutney depending on your taste. I love the ‘khatta’ and sweet taste of the tamarind chutney while DH loves the spicy coriander chutney.

The key to remember is to assemble the bhel puri few minutes before eating; otherwise if kept for a while it becomes soggy and looses taste.


  • 3 cups puffed rice/murmura (available at Indian stores)
  • 2 small potatoes (peeled , boiled and mashed)
  • ½ cup of sprouted moong
  • ½ cup of roasted peanuts
  • 1 onion (chopped)
  • 1 large tomato (chopped)
  • ½ tsp red chilli powder
  • A handful of coarsely crushed crispy papdi/puri
  • Sev (as required for the topping)
  • Chopped coriander for garnish
  • Tamarind chutney (per taste)
  • Spicy coriander chutney (per taste)

Spicy chutney :

  • 1 cup corriander leaves
  • 2 to 4 green chilies (based on taste)
  • 3 tablespoons lemon juice
  • 1 tsp roasted cumin seed powder (optional)
  • salt per taste


  • Blend everything to a smooth paste adding water (1/4 cup). This should be spicy (hot). Do not worry about the taste as this will be compensated by the sweet taste of tamarind chutney.

Bhel Puri Method:

  • Take a dry big bowl. Add the puffed rice, moong sprouts, red chilli powder, peanuts, mashed potato, onion, tomato together in a large bowl.
  • Add the Tamarind chutney and coriander chutney as per your taste.
  • Mix well and garnish with coriander leaves, sev and papdi. Serve immediately. 

Konkani Undi/ Steamed Rice dumpling

Blame it on the winter season, but lately I have been on the lookout for ‘chatpata’ steamed food that can be made ‘zhatpat’. One some really cold days, I don’t care for heavy meals, but feel like nibbling on some warm finger food along with hearty soup. So while on quest for such recipes on the net I landed on Lakshmi Canteen a wonderful blog which is a store house of tradition Konkani recipes.

 When I looked at her “Undi recipe, I froze as I had completely forgotten about it. It is a well loved breakfast/snack dish our favorite and one my mom-in-law makes for us often when we are in Bangalore. Traditionally this is made by soaking rice overnight and then grinding it in the morning along with coconut. But I took some shortcuts and made it the quicker way using Idli rava. 

Note that the rava that is used here in this dish is rice rava (used for making idlis) and not the sooji rava. Also using chopped coriander leaves in this is traditionally scoffed upon, but I for one cannot do without these leaves and use it in almost anything savory. If you do not like then do skip them. 

I have been told that these are called as upma khozukattai in Tamil.

Recipe Adapted from Lakshmi Canteen 


  • 1 cup idli rava [not sooji rava]
  • ½ cup shredded coconut
  • 2.5 cups water
  • Salt to taste
  • 1 Tbsp Oil
  • Handful of chopped coriander leaves 


  • 1 tsp mustard seeds
  • ¼ tsp methi seeds
  • 4- curry leaves (broken)
  • 1 tsp ginger (grated) [optional]
  • 2-3 Green chillies [chopped finely]
  • 1 Tbsp urad daal  


  • Heat a big pan and add oil. Add mustard seeds and let it splutter then add urad daal and continue to stir until it turns light brown
  • Add the methi seeds, curry leaves, green chillies and grated ginger and mix again.
  • Now add 2.5 cups of water and let it come to boil.
  • Add the idli rava, salt and continue to stir until the water has evaporated.  Add the shredded coconut, chopped coriander and stir. Turn off the gas.
  • Let this cool (not completely).Rub some oil on the palms and make small balls out of the dough. Using index finger make a hole in the middle.
  • Now take these balls and steam it in a pressure cooker like idli for 8-10 minutes.  (Without the weight). I used the idli stand greased it and placed 6-8 undis on one plate.
  • Serve hot as is or along with coconut oil or podi.