Sandwich! A mouthwatering word for breakfast, evening snack or lunch for kids. Try this Spicy Milk sandwich (Yes!) today and see the kids love it.
So let’s start to make the Spicy Milk Sandwich, which is a makeover sandwich – a sandwich with a difference. Soft and yummy.
A Spicy Milk Sandwich Recipe
- Bread Slice – 8
- Boiled Potato – 2
- Green Chilli – 4 Fine Chopped
- Green Coriander – 1 Spoon Fine Chopped
- Cumim – 1/2 tea spoon
- Asafoetida – 1 Pinch
- Coriander Powder – 2 Pinch
- Salt – 1 tea spoon
- Oil – 50 ml
- Milk – 1/2 Bowl
Stuffing for the sandwich
- Mash boiled potatoes finely and mix it well with green coriander, green chillis, and salt.
- Heat up a pan and add 1 tablespoon oil in it.
- After heating up the oil put asafoetida, cumin, and coriander powder
- After this add mashed potato. Mix well in spices.
- Cook in on medium flame for 2 minutes. Now off the flame.
- Let it cool.
How to make the sandwich
- Now light up the flame and keep it on medium. Put a tawa on it.
- Take a bread slice and spread the stuffing on it in a fine layer. Put the 2nd slice on it.
- Keep ready all the bread slices.
- Now put little bit oil on tawa and spread it evenly.
- Pick one set of sandwich and grease it with little oil. Now spread 1 tablespoon milk on the bread and put it on the hot tawa. Same as grease 2nd set of sandwich with oil and spread 1 tablespoon milk on it.
- Roast the sandwich until it goes golden brown.
- Flip the sandwich on tawa. So that it can be roast on both sides.
- Cut the sandwich diagonally.
- Garnish it with butter.
- And your spicy milk sandwich is ready. You can serve it with tea, Jam or chutney.
Points to Remember
- Bread should be thick
- Don’t add too much milk, otherwise sandwich will be soggy.
- After adding milk to the sandwich immediately put it on the tawa.
- Don’t add too much oil on the sandwich. We just use oil to grease the bread. If you are using thick non-stick tawa, then no need to grease the bread.
Now make these spicy milk sandwiches and share your experiences with us.
Image source: Charu Aggarwal