Pudla sandwich is the famous street food of Mumbai. This lip-smacking sandwich is made up by adding plenty of vegetables stuffed in besan coated bread slices and top with grated cheese. In this recipe, I share a vegetable and cheese pudla sandwich and also a homemade version of roti pudla sandwich recipe. These three types of sandwiches are super tasty and easy to make without any complex ingredients required, and also the best way to finish leftover bread slices. It can be an ideal breakfast sandwich recipe for early morning breakfast with chutney or tomato sauce. do try this!
The key to making street-style pudla sandwiches at home is
- The besan batter plays a critical role in sandwiches. The batter has to be thin and also coating consistency. Also, rest the batter for 10-15 minutes so gram flour soaked properly.
- adding veggies to the stuffing is completely open-ended and you can add and experiment as per your imagination. however, you need to limit the quantity and also ensure to have thinly chopped veggies.
- lastly, these sandwiches are ideal in taste and texture when served immediately.
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Recipe video
Pudla sandwich recipe | vegetable pudla sandwich | cheese pudla sandwich | street style pudla sandwich
Ingredients
For besan batter
- 1.5 cup besan - gram flour
- Salt to taste
- 1 tsp ajwain
- Pinch of hing
- ½ tsp turmeric powder
- 1 tbsp red chilli powder
- 1 tbsp coriander powder
- 1 cup+2 tbsp water or as required
For vegetable pudla sandwich
- ¾ cup shredded cabbage
- ½ cup onion slices
- ¼ cup green capsicum slices
- ¼ cup yellow capsicum slices
- Salt to taste
- 1 tsp lemon juice
- Bread slices
- Chaat masala
- Red chilli powder
- Grated cheese
- Coriander leaves
- Butter or Oil for roasting
For cheese pudla sandwich
- Bread slices
- cheese cubes
- chopped green chilli
- some coriander leaves
- chaat masala
for roti pudla sandwich
- ¼ cup chopped onion
- ¼ cup chopped green capsicum
- ¼ cup chopped red capsicum - optional
- ¼ cup chopped yellow capsicum - optional
- Some coriander leaves
- ½ tsp chaat masala
- Leftover roties
- Green chutney
- Cheese cubes
Instructions
Making besan batter
- in a mixing bowl, add the besan, salt, ajwain, hing, turmeric powder, red chilli powder, and coriander powder. mix well.
- add water gradually to make a smooth batter making sure there should not be any lumps. the batter should not be thin and coating consistency.
- let the batter rest for a minimum time of 10-15 minutes.
Making vegetable pudla sandwich
- In a mixing bowl, add cabbage, onion slices, capsicum slices, salt, and lemon juice. Mix well.
- Set a pan on medium heat and grease with oil/ghee Take 2 bread slices, dip, and lightly coat Them with batter from all side and place it on the pan.
- Add veggie salad mixture on both the slice and sprinkle some chaat masala & red chili powder, slightly press the salad mixture and let the bread cook from one side for 3 minutes keeping the flame on medium heat.
- Flip and cook on the other side and cook further for 3 minutes keeping the flame on medium heat.
- If you would like to elevate the flavor please grate some processed cheese and coriander leaves, it’s optional.
- Place the other slice of bread on top, facing the mixture side in, and press it gently.
- Your vegetable pudla sandwich is ready, cut into triangles and serve hot with tomato ketchup or any dip of your choice.
Making cheese pudla sandwich
- Set a pan on medium heat and grease with oil / ghee Take 2 bread slices, dip, and lightly coat Them with batter from all side and place it on the pan.
- Sprinkle chopped green chili and coriander leaves on it and let the bread cook from one side for 3 minutes keeping the flame on medium heat.
- Flip and cook on the other side and cook further for 3 minutes keeping the flame on medium heat.
- grate some cheese and sprinkle some chaat masala on it.
- flip one bread slice and close the sandwich.
- Your cheese pudla sandwich is ready, cut into triangles and serve hot with tomato ketchup or any dip of your choice.
Making roti pudla sandwich
- In the remaining batter 1-2 tsp besan and make it slightly thick. Then add chopped onion, capsicum, coriander leaves, and chaat masala. mix well. The batter is ready.
- Set a pan on medium heat and grease with oil / ghee and place roti on it.
- Spread batter on roti and cook from one side for 1-2 minutes keeping the flame on medium heat.
- Flip and again spread the batter on another side of the roti.
- cook on the other side and cook further for 3 minutes keeping the flame on medium heat.
- Flip the roti and cook both sides properly.
- Take the cooked roti sandwich off the plate. Apply some chutney and grate some cheese on it.
- Close two sides of the roti and cut them into pieces.
- Your roti pudla sandwich is ready, cut into triangles and serve hot with tomato ketchup or any dip of your choice.
Notes
For besan batter
- add water gradually into besan batter so lumps form in it.
- besan batter should be thin and coating consistency.
- add salt and lemon juice into the stuffing at the time of preparing the sandwich.
- toast the sandwich on medium flame so besan batter cooks properly.
- make slightly thick batter for roti pudla sandwich.
- spread batter evenly and cover roti completely with batter.
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