India - One Sandwich - The Joy of Sandwiches (Page 3)

Deep-fried puffed bread; served with sabzi or halwa.

Puri served with aloo sabzi (potato curry)—breakfast combination.

Mint (pudina) mixed into paratha dough.

Vindaloo (vinegar-chili pork curry, Portuguese-Indian fusion) with pao.

Traditional Goan bread baked in clay ovens; soft, slightly crusty.

Thin, puffed chapati; puffs up over flame.

Sweet naan stuffed with nuts, coconut, raisins.

Green gram (moong dal) dosa; made from ground whole moong, served with ginger chutney. Andhra specialty.

Pesarattu served with upma (savory semolina) inside.

Soft, slightly sweet bread roll; Portuguese origin via Goa, now ubiquitous. Base for vada pav, pav bhaji, etc.

Spiced mashed vegetable curry (bhaji—potatoes, tomatoes, peas, bell peppers, cauliflower, mashed together with pav bhaji masala and gener...

Extra butter melted on top and used for toasting pav—the indulgent version.

Pav stuffed with bhaji mixture, then grilled—sandwich format.

Standard preparation with mixed vegetables, pav bhaji masala, topped with butter, raw onion, cilantro, lemon.

Thin rice flour flatbread from Malabar; unleavened, soft. Served with curry.

Layered, flaky flatbread made from maida; beaten and stretched, cooked on griddle with oil. Served with kurma, salna, or gravy.

Parotta used as wrap for various fillings.

Paneer and potato patty in burger format.

Sandwich with grilled paneer tikka (marinated in yogurt and spices) filling.

Paratha wrapped around paneer tikka (yogurt-marinated, grilled paneer).

Naan wrapped around paneer tikka.

Grilled sandwich with spiced paneer (Indian cottage cheese), green chutney, vegetables.

Puff pastry with spiced paneer filling.

Bhaji with paneer cubes added.