Tandoori Veg Grill Sandwich Recipe | Home-Made Tandoori Sauce | Chef Sanjyot Keer

Mumbai Veg Grill Sandwich: https://youtu.be/4EtrrCP02g8

Full written recipe for Tandoori veg grill sandwich

Prep time: 25-30 minutes
Cooking time: 5-10 minutes
Serves: 4-5 big size sandwich (depending on size)

Green spicy sandwich chutney
Fresh coriander leaves 1 big bunch
Spinach 6-7 leaves (blanched)
Green chillies 10-12 nos.
Garlic 5-6 cloves
Fresh curry leaves 10-12 nos.
Sandwich masala ½ tsp
Salt to taste
Roasted chana dal 1 tbsp
Ice cubes 2-3 nos.
Wash the coriander leaves well and transfer it to the grinding jar, you can also choose to use coriander stems as they too are full of flavours, add the remaining ingredients, grind well into a fine paste.
Make sure the chutney should be thick enough to apply on the bread. Your chutney is ready to be used as a spread on your sandwich, you can also store it in an airtight container and refrigerate it for couple of days.
You must have noticed the quantity of chillies used is too much for making this special spicy sandwich chutney, but this gives the special character to the sandwich, reason being, there’s lot of moisture in the chutney so the chefs and the street vendors just apply it little bit so the sandwich gets its spicy taste and they don’t have to apply too much which apparently makes the bread soggy.

Red garlic chutney
Kashmiri red chillies 8-10 nos. (soaked)
Spicy red chillies 8-10 nos. (soaked)
Garlic 8-10 cloves
Jeera powder 1 tsp
Black salt ½ tsp
Salt to taste
Lemon juice of 1 lemon
Water as required
Add all the ingredients in a grinding jar and grind to a fine paste, adjust the consistency by adding water, make sure the consistency is not too thin as the bread will absorb the moisture while applying over it and eventually make the sandwich soggy.
If in case the chutney becomes thin just add few pieces of bread slice and it’ll be thick in texture. Keep aside in the fridge until you apply for making sandwich.

Tandoori sauce
Sarson ka tel 1 tbsp
Kashmiri red chilli powder 2 tbsp
Jeera powder 1 tsp
Dhaniya powder 1 tbsp
Garam masala ½ tsp
Aamchur powder 1 tsp
Kala namak ½ tsp
Kasuri methi ½ tsp
Garlic ginger paste 1 tbsp
Red garlic chutney/red chili paste 2 tsp
Hung/Thick curd 1/3rd cup
Mayonnaise 2 tbsp
Salt to taste
Live charcoal + ghee
In a mixing bowl, add mustard oil and kashmiri red chilli powder, mix well to bleed the natural red colour, further add the remaining powdered spices, ginger garlic paste, red garlic chutney, thick curd, mayonnaise & salt to taste, mix well.
Further smoke the sauce for 2-3 minutes by pouring ghee over live charcoal, discard the coal and mix the ghee with the sauce, your tandoori sauce is ready, keep aside to be used later in making the sandwich.

Paneer vegetable filling
Tomato 3/4th cup (chopped)
Capsicum 3/4th cup (chopped)
Onions ½ cup (chopped)
Sweet corn ½ cup (blanched)
Paneer 200 grams (chopped)
Fresh mint 2 tbsp (chopped)
Fresh coriander 2 tbsp (chopped)
Add all the ingredients in a mixing bowl and mix with light hands, paneer vegetable filling is ready, keep aside to be used later. You can tweak the addition of the ingredients as per your preference.

Sandwich bread slices
Soft butter
Spicy green chutney
Red garlic chutney
Sandwich special masala
Paneer vegetable filling
Tandoori sauce
Cheese as required
I’m using triangle bread for making the typical grilled sandwich, you can also choose to use simple square bread available in the market, start by applying butter on one side of the bread slice, further apply tandoori sauce, now add some paneer vegetable filling, sprinkle some sandwich masala, grate cheese as per your preference, now, take another bread slice, apply butter on both the sides and apply green chutney on one side and red chutney on other side, add the paneer vegetable filling, sprinkle some more sandwich masala, grate some processed cheese over it and apply butter and tandoori sauce on another bread slice, close it to make sandwich.
Heat the griller or a grill pan until its hot, apply butter on the sandwich and grill on both the sides until the grill marks appear and its crisp in texture & golden brown in colour. You can also grill on normal pan.
Serve hot with, ketchup, green chutney or red garlic chutney and some potato chips on side.

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