Aloo Paratha Sandwich (Grilled Lunch or Snack)
Grilled stacked sandwich with spiced potato parathas, chutney, cucumber, onion, and optional melted cheese. Works with fresh or leftover parathas.
Equipment
- Cast iron tawa or non-stick skillet
- Flat spatula
- Cutting board
Ingredients
Sandwiches
- 4 small or 2 large cooked aloo parathas warm
- 3–4 tbsp green chutney hari chutney
- 1–2 tbsp tamarind chutney optional
- 4–6 thin cucumber slices patted dry
- 4–6 thin red onion rings optional
- ½ cup shredded mozzarella or mild cheddar optional
- 2 tbsp butter or ghee for grilling
- Pinch chaat masala, for finishing
Instructions
Assemble
- Spread green chutney thinly on the inner side of two parathas. Add tamarind chutney sparingly if using.
- On one paratha, layer cucumber, onion, and cheese if using. Top with the second paratha, chutney side down, to close each sandwich.
Grill
- Heat a tawa or skillet on medium. Melt half the butter and add one sandwich.
- Cook 2–3 minutes until the underside is golden and crisp; press gently with a spatula.
- Flip, add more butter if needed, and cook 2–3 minutes until the second side is crisp and cheese melts.
- Repeat with the remaining sandwich. Sprinkle chaat masala on top while hot. Serve warm.
Notes
Pat cucumber dry to avoid a soggy sandwich.
Use a thin layer of chutney on one side for the cleanest bite.
Cool slightly before packing for a lunchbox so steam does not soften the crust.
Reheat leftovers in a dry pan rather than the microwave for best texture.
Jain option: skip onion; use a cumin-yogurt spread instead of garlic-forward chutney if needed.
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