, or chaat, or as a marinade for meats, poultry, fish and tofu. Marble it into yogurt or sour cream to add interest to your afternoon crudités platter.
The rest is truly easy. The filling is pure comfort, soft and squishy, bringing heft. Some sandwichwallas use sliced potatoes, but I go for a semi-mash, either boiling or microwaving a potato, depending on how much time I have. Usually this style of potatoes is made to go with dosas, and if you are lucky to be in possession of leftovers, use them.
You’ve ticked off the boxes for creamy, cozy, earthy, spicy. Now, fresh vegetables bring welcome, refreshing crunch. Green peppers are the usual—or diced raw tomato. The former is a year-round possibility . Include them when you can. Stacked between two slices of fluffy sandwich bread and crisped in ghee until golden brown on both sides, this toastie sets a standard for lunch that dinner dreams to achieve. On the side, more green chutney is essential, and ketchup is equally so.
No way... you can’t taste samosa from grill sandwich.. This is the perfect recipe for samosa lovers..
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