Eggless Veg Mayo Sandwich Recipe – Quick Indian Street Food Toast

Last Updated on 4 months by Neha Deshmukh

Eggless Veg Mayo Sandwich Recipe – Quick Indian Street Food Toast

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack. And honestly, this Eggless Veg Mayo Sandwich has been a lifesaver in my kitchen for years. I first made this when my kids were little and needed something fast and yummy for them after school. It’s become a family favorite, and I’m so excited to share it with you! It’s basically a taste of Indian street food, made right in your own kitchen.

Why You’ll Love This Recipe

This sandwich is the perfect blend of creamy, crunchy, and flavorful. It’s super easy to make, requires minimal cooking, and is a fantastic way to use up leftover veggies. Plus, it’s completely eggless, making it a great option for those with dietary restrictions or preferences. Seriously, who doesn’t love a good sandwich?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup eggless mayonnaise
• 2 tbsp green capsicum, finely chopped
• 2 tbsp red capsicum, finely chopped
• 1 cup grated carrot
• 2 tbsp boiled corn
• 1 tsp pepper
• 1 tsp salt
• 6 bread slices
• 6 tsp green chutney
• 3 tsp butter

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Eggless Mayonnaise: This is key! You can find some fantastic Indian brands of eggless mayo these days. I personally love the Veeba brand, but there are others available too. You can even make your own if you’re feeling ambitious!
• Bread: In India, we often use white bread for sandwiches like these, but you can absolutely use whole wheat, multigrain, or even milk bread for a softer texture.
• Green Chutney: Oh, the chutney! This is where you can really personalize things. North Indian chutneys are typically mint and coriander based, while South Indian versions often include coconut. Feel free to use your favorite – I sometimes add a little tamarind for a tangy kick.
• Veggies: Don’t be afraid to experiment with other veggies! Finely chopped cucumber, beetroot, or even peas would work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be enjoying this sandwich in no time.

1. First, in a bowl, mix together the eggless mayonnaise, chopped green and red capsicum, grated carrot, boiled corn, pepper, and salt. Give it a good stir until everything is nicely combined.
2. Now, spread a teaspoon of green chutney on one side of each bread slice. Then, spread about 2 tablespoons of the mayo-veggie mixture on top of the chutney.
3. Top each chutney-covered slice with another chutney-coated bread slice, mayo-veggie side facing in.
4. Butter the outer sides of the sandwich generously. This is what gives it that lovely golden-brown color and crispy texture.
5. Heat a pan over medium heat and toast the sandwich until golden brown and slightly crispy on both sides. Keep an eye on it so it doesn’t burn!
6. Finally, cut the sandwich diagonally and serve warm.

Expert Tips

Here are a few things I’ve learned over the years to make this sandwich even better:

• Don’t overfill the sandwich! It’s tempting, but it can make it difficult to toast evenly.
• Use softened butter for easy spreading.
• For extra flavor, you can sprinkle a little chaat masala on the veggies.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan mayonnaise and ensure your green chutney is vegan-friendly (some contain yogurt).
• Gluten-Free Bread Options: Simply swap out the regular bread for your favorite gluten-free bread.
• Spice Level Adjustment: If you like things spicy, add a pinch of chili flakes or a finely chopped green chili to the mayo-veggie mixture. You can also use a spicier green chutney! My friend, Priya, always adds a dash of ghost pepper chutney – it’s intense!
• Festival Adaptations: This makes a fantastic brunch or snack for festivals like Diwali or Holi. You could even make mini versions for party appetizers.

Serving Suggestions

This sandwich is great on its own, but it also pairs well with:

• A side of crispy potato chips (or aloo bhujia for an Indian twist!)
• A refreshing glass of lemonade or iced tea
• A small bowl of raita (yogurt dip)

Storage Instructions

Leftovers? Not likely! But if you do have any, you can wrap the sandwich tightly in plastic wrap and store it in the refrigerator for up to 24 hours. It’s best enjoyed fresh, though, as the bread can get a little soggy.

FAQs

Let’s answer some common questions:

• Is this sandwich healthy? It’s a relatively balanced snack, with veggies and a moderate amount of fat. Using whole wheat bread and adding more veggies can make it even healthier.
• Can I make this sandwich ahead of time? You can prepare the mayo-veggie mixture ahead of time and store it in the refrigerator. However, it’s best to assemble and toast the sandwich just before serving.
• What kind of bread is best for this sandwich? White bread is traditional, but feel free to use your favorite!
• Can I use a different chutney? Absolutely! Tomato chutney, mint-coriander chutney, or even a sweet mango chutney would all be delicious.
• How can I adjust the spice level? Add chili flakes, green chilies, or use a spicier chutney.

Enjoy! I really hope you give this Eggless Veg Mayo Sandwich a try. It’s a simple recipe that’s packed with flavor and perfect for any occasion. Let me know what you think in the comments below!