This recipe appears in the story, “Tapas-style treats from Sapna Anand’s modern Indian kitchen“.



1 tbsp vegetable or olive oil
1 tsp cumin seeds
1 clove garlic, finely chopped
1 onion, finely chopped
1 green bell pepper, finely diced
2 large carrots, grated
¼ tsp turmeric powder
¼ tsp freshly grated peppercorns
Salt to taste

Green chutney
½ cup freshly grated coconut
½ cup coriander leaves with stalks
½ cup mint leaves
1 large clove garlic, peeled
1 fresh green chilli, sliced
1 tsp sugar
juice of 1 small lime
salt to taste

salted butter
wholemeal or multi-grain sandwich slices
1 cup Cheddar cheese, grated or sliced


For the filling

Heat the oil in a heavy-based frying pan over medium heat and add cumin. When it starts to bubble, add the garlic and onion, and sauté until onion is soft.

Add the green pepper, sauté for another 5 minutes, then add the grated carrot. Stir-fry and season to taste with turmeric, salt and pepper. Cook on medium low heat for about 10 mins.

For the green chutney

Blend all the ingredients to a paste, seasoning to taste. Refrigerate until ready to use.

To assemble

Butter the outside of the sandwich slices. Spread the sandwich slices generously with green chutney, and top it with 2 to 3 tablespoons of carrot. Sprinkle generously with grated cheese and cover with another slice of bread, buttered side up.

To grill

This can be done stovetop or in the oven. Stovetop: Heat a grill pan and place the sandwiches on the grill over medium high heat until crisp and browned – press the sandwich down lightly with a spatula for better browning. Flip over to crisp the other side and don’t forget to press down lightly with a spatula. Oven: Preheat the oven on grill function or 200℃ and grill the sandwiches until top is lightly browned and cheese has melted.

Serve immediately.

Notes: The sandwich filling can be made a day or two in advance. Carrot can be replaced with grated beetroot. This also makes a great sandwich for the school lunch box.