Ever craved a cheesy, creamy sandwich and had that craving fulfilled without actually having something cheesy? Trust me, this sandwich will do it! All the creaminess and flavor, without the cheese and with a bunch of healthy ingredients!
This Creamy Beet Tadka Sandwich has an amazing earthiness from the beets, creaminess from the Greek Yogurt, jalapeños, flavorful spices, onions and cilantro – all between crunchy, toasted slices of bread – and the crowning glory? A beautiful mustard-curry leaf tadka! This tempering adds an insane amount of flavor and crunch and is a unique way to fuse in earthy Indian flavors.
I used regular sandwich bread, but I just know that these would be even more amazing on sourdough – so you gotta try it! This sandwich is inspired by Priya Krishna’s Dahi Toast – I tried it last year and it really broadened my horizons when it came to Indian fusion. These sandwiches are perfect as a snack or a light lunch/dinner, even as a side to soup! Enjoy it with fresh cilantro or mint chutney any time of the day. Soulful, classic and comforting!
Really excited to bring you this one and I’m waiting to see you make these at home! As always, send a picture, tag @thedancingcookbook and #thedancingcookbook whenever you make it. Happy Eating! 🙂
Creamy Beetroot Tadka Sandwich
Insanely creamy, light and healthy - earthy beets meet greek yogurt, fresh cilantro, spice and a super flavorful mustard-curry leaf tadka (tempering) that adds the finishing touch to these addictive, tangy Indian sandwiches.
Ingredients
- 1 Beetroot, steamed
- 1 Jalapeno/Green Chili, chopped
- 1 Red Onion (small), diced small
- 1/4 Cup Cilantro leaves, chopped
- 1/2 Cup Greek Yogurt
- 1 Tsp Salt, more to taste
- 2 Tsp Fresh ground Black Pepper
- 1 Tsp Cumin Powder
- 1 Tsp Paprika
- 4 Slices Bread (Sandwich/Sourdough)
- 1 Tsp Ghee/Olive Oil
- 1.5 Tsp Black Mustard Seeds
- 6-8 Fresh Curry Leaves
Instructions
- Prep and cut the veggies. To a bowl, add the beets, jalapenos/chili, onion. Top with greek yogurt/hung curd and the spices and cilantro.
- Mix well and do a taste test. Adjust salt and spices.
- Layer the mix onto sandwich or sourdough bread and close.
- To a hot skillet over medium heat, add a teaspoon of ghee/oil. Add mustard seeds - once they start spluttering, add 3-4 curry leaves and then top with the sandwich.
- Toast until golden brown on both sides and transfer to serving plate.
- Slice in half and enjoy hot with cilantro or mint chutney. Great at any time of the day!
Notes
- The beetroot adds a lovely subtle sweetness and earthy flavor and I recommend steaming it for great flavor and softness.
- Sourdough bread would add even more flavor and crunch to this sandwich.
- You can also add other veggies of choice - carrots, bell peppers etc. to these.