Our desi sandwich especially the one sold on Mumbais roadside is quite unlike the subtle international ones! It is scrumptious and chatpata, and very exciting. Fit to have steaming hot on a rainy day, or wrapped up for gobbling on-the-move, it is a handy delight, which everybody loves. What makes this snack so special is the Sandwich Masala, which we show you how to make in this recipe. When making this masala, you must take care to grind the powder a second time after adding rock salt and sanchal, because these are usually lumpy and unless you grind it again you will not get a fine powder. It is also important to add a generous amount of salts and amchur as shown here in order to get the intense flavour.
|Cumin seeds||2 Tablespoon (jeera)|
|Cloves||2 Teaspoon (laung / lavang)|
|Cinnamon||2 Teaspoon (dalchini)|
|Black peppercorns||1 Quart (kalimirch)|
|Fennel seeds||4 Teaspoon (saunf)|
|Star anise||1 (chakri phul)|
|Black salt||4 Teaspoon (sanchal)|
|Rock salt||2 Teaspoon (sendha namak)|
|Dried mango powder||4 Teaspoon (amchur)|
Heat a broad non-stick pan, add the cumin seeds, cloves, cinnamon, black peppercorns, fennel seeds and star anaise and dry roast on a slow flame for 2 to 3 minutes. Keep aside to cool.
Once cooled, blend in a mixer to a fine powder.
Transfer the powder into a bowl, add black salt, rock salt and dried mango powder and blend in a mixer till smooth.
Again grind in a mixer till smooth. Use as required.