Andrew Lekashman - One Sandwich - The Joy of Sandwiches (Page 83)

Egg Frankie

Chapati with egg cooked on, rolled with onion and chutney.

Egg Dosa

A raw egg cracked onto a fermented rice crepe at the one second the underside sets, smeared thin so it cooks into the surface as a skin, not a filling. A South Indian griddle move off the cart.

Double Egg Roll

Two eggs cooked onto paratha, rolled with onion and chutney.

Dal Paratha

Paratha stuffed with spiced cooked lentils (chana dal or moong dal).

Dal Kachori

Kachori stuffed with spiced dal (lentils).

Dal Baati

Hard wheat balls (baati) served with dal (lentils) and churma (sweet crumbled wheat). Iconic Rajasthani dish.

Dabeli

Bite into a dabeli and four things land on the same beat: soft potato, bursting pomegranate, peanut salt, sev crackle. No sequence, everything at once or not at all.

Dabeli with Extra Sev

Extra crispy sev noodles topping.

Dabeli with Extra Pomegranate

Extra pomegranate seeds for sweetness and crunch.

Dabeli Sukha

'Dry' dabeli; extra sev and peanuts, minimal wet chutney.

Dabeli Dry

Dabeli with less chutney, more crunchy toppings.

Dabeli Classic

A boxed spice mix is why a dabeli in Pune tastes like one in Mandvi. The classic is a strict stack: sweet potato under masala peanuts, sev, onion and pomegranate, on a Kutch blend sold by the case.

Dabeli Cheese

Dabeli with cheese slice added.

Cutlet Sandwich

Vegetable or meat cutlet (breaded, fried patty) in sandwich with sauce.

Crispy Frankie

The everyday Mumbai frankie cooked a stage past comfortable: the egg-finished roti driven on the tawa until it crackles instead of bends. Same trademarked roll a chain dates to 1969.