Spicy Indian Sandwich Recipe – Cumin, Fennel & Beetroot Twist

Last Updated on 2 months by Neha Deshmukh

Spicy Indian Sandwich Recipe – Cumin, Fennel & Beetroot Twist

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, satisfying snack that’s bursting with flavour. And let me tell you, this Spicy Indian Sandwich is it! It’s a little different from your usual sandwich – we’re ditching the boring fillings for a vibrant mix of spices, colourful beetroot, and a whole lot of Indian goodness. I first made this when I was craving something a bit more exciting than the usual cucumber and cheese, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t just a sandwich; it’s a flavour explosion! The homemade sandwich masala is the star, with warm cumin and fennel taking centre stage. Plus, the beetroot adds a beautiful colour and a subtle sweetness that balances the spice perfectly. It’s quick to make, totally customizable, and seriously addictive. Trust me, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to whip up these delicious sandwiches:

• 2 tbsp cumin seeds
• 2 tbsp fennel seeds
• 2 tsp black pepper
• 2 inch cinnamon stick
• 2 cardamom pods
• 1 tsp chaat masala
• 1 tsp aamchur (dry mango powder)
• Salt to taste (about ½ tsp, but adjust as needed!)
• 3 slices of bread
• Butter, for spreading
• Green chutney, for spreading
• 1 boiled potato, sliced
• 1 tomato, sliced
• 1 cucumber, sliced
• 1 boiled beetroot, sliced
• 1 onion, thinly sliced
• 2 cheese slices (optional)

Ingredient Notes

Let’s talk about those ingredients! The spice blend is key here. Roasting the cumin and fennel really brings out their aroma and flavour. Don’t skip that step! Aamchur adds a lovely tanginess, and chaat masala gives it that classic Indian street food vibe.

Using beetroot might seem unusual in a sandwich, but it adds a gorgeous colour and a subtle sweetness that complements the spices beautifully. It’s a trick my grandmother used to use in her aloo tikki (potato patties) to make them extra special.

Traditionally, Indian sandwiches often include boiled potatoes and a generous spread of green chutney. Regional variations are endless – some people add sprouts, others use different chutneys like mint-coriander or tamarind. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll make the sandwich masala. Dry roast the cumin seeds, fennel seeds, black pepper, cinnamon stick, and cardamom pods in a pan over medium heat for about 2-3 minutes, until fragrant. Let them cool completely.
2. Once cooled, grind the roasted spices into a fine powder using a spice grinder or blender. Add the chaat masala, aamchur, and salt. Mix well and set aside.
3. Now, trim the edges of your bread slices. Spread butter on two slices and a generous layer of green chutney on another slice.
4. On the chutney-coated bread, layer the potato slices and sprinkle with some of the prepared masala. Add tomato and cucumber slices, then sprinkle with more masala.
5. Cover with a buttered bread slice. Spread chutney on top of that, then layer with beetroot and onion slices. Sprinkle with even more masala – don’t be shy!
6. Top with the final buttered bread slice. Secure everything with toothpicks.

For a Grilled Version: Add cheese slices between the layers before topping with the final bread slice. Butter the outside of the sandwich and grill in a pan or sandwich maker until golden brown and the cheese is melted.

Expert Tips

• Don’t overcrowd the pan when roasting the spices. Roast in batches if necessary.
• Make sure the spices are completely cool before grinding them. This helps preserve their flavour.
• If you don’t have a spice grinder, you can use a coffee grinder (just make sure it’s clean!).
• Press down gently on the sandwich when grilling to ensure even cooking.

Variations

• Vegan Adaptation: Skip the cheese! It’s delicious without it, honestly. You can also use vegan butter and ensure your green chutney is vegan-friendly.
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread. There are some great options available these days!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of black pepper in the masala. Or, for an extra kick, add a pinch of chili powder! My friend, Priya, loves adding a dash of cayenne pepper.
• Festival Adaptation: These sandwiches are perfect for quick snacks during festivals like Diwali or Holi. They’re easy to make in large batches and everyone loves them.

Serving Suggestions

Serve these sandwiches immediately with a side of tomato sauce or your favourite chutney. They’re also great with a cup of chai!

Storage Instructions

These sandwiches are best enjoyed fresh. However, you can store the sandwich masala in an airtight container at room temperature for up to a month. If you have leftover assembled sandwiches, wrap them tightly in plastic wrap and refrigerate for up to 24 hours. They might get a little soggy, but they’ll still taste good!

FAQs

What is the best type of bread to use for this sandwich?

White bread is traditional, but you can use whole wheat, multigrain, or any bread you like! Just make sure it’s sturdy enough to hold all the fillings.

Can I make the sandwich masala ahead of time? How should I store it?

Absolutely! Making the masala ahead of time saves you a lot of effort. Store it in an airtight container in a cool, dark place for up to a month.

Is it possible to bake this sandwich instead of grilling it?

Yes, you can! Wrap the assembled sandwich in foil and bake at 180°C (350°F) for about 10-15 minutes, or until heated through and golden brown.

What other vegetables can I add to this sandwich?

Feel free to add grated carrots, shredded cabbage, or even some spinach!

Can I use a different type of chutney? What would you recommend?

Definitely! Mint-coriander chutney or tamarind chutney would both be delicious. You could even use a mango chutney for a sweeter flavour.

Enjoy! I hope you love this Spicy Indian Sandwich as much as my family does. Let me know in the comments if you try it, and what variations you come up with!