Ingredients:

  • 2 cups (60g) fresh coriander leaves, tightly packed
  • ½ cup (15g) fresh mint leaves
  • 2 medium (10g) green chilies, deseeded
  • 1 inch (5g) fresh ginger, peeled and chopped
  • 1 tbsp (15ml) lemon juice
  • ½ tsp (3g) salt
  • 2 tbsp (15g) grated coconut
  • 2-3 tbsp (30-45ml) water
  • 4 slices (120g) whole grain bread
  • 1 tbsp (14g) unsalted butter, softened
  • ½ cup (50g) cucumber, thinly sliced
  • ½ cup (60g) tomato, thinly sliced
  • ½ cup (70g) boiled potato, thinly sliced
  • ¼ tsp (1g) sandwich masala or chaat masala

Instructions:

  1. Place the coriander, mint, green chilies, ginger, lemon juice, salt, and coconut into the blender jar. Pulse on high, adding water one tablespoon at a time, until the mixture reaches a smooth, thick consistency.
  2. Slice the cucumber, tomato, and boiled potatoes into uniform, thin rounds.
  3. Spread a thin, edge-to-edge layer of softened butter on one side of each bread slice to create a moisture barrier.
  4. Apply a generous layer of the green chutney directly over the buttered side of the bread.
  5. Layer the sliced cucumber, tomato, and boiled potato on the chutney, sprinkling the sandwich masala or chaat masala over the vegetables.
  6. Close the sandwich with another buttered/chutney-spread slice and toast on a non-stick griddle or sandwich press for 1-2 minutes per side until golden brown.