Junglee sandwich or Jumbo masala sandwich is a street-style sandwich prepared with vegetable masala, green chutney, red chutney, tandoori sauce, and instant sandwich masala. This sandwich is made into different layers with chutneys, masala, and full of cheese; also add some sev and masala wafers to give a special crunch to a sandwich. It is super tasty and easy to make without any complex ingredients required, and also the best way to finish leftover bread slices. Do try this!
The key to making street-style masala grill sandwiches at home are
- Firstly, Sandwich chutney and tandoori sauce should be thick, so do not add more water while grinding the chutney. Also, you can store this chutney in the freezer for upto 1 month.
- I would recommend using normal white sandwich bread slices for this recipe. wholemeal or multi-grain bread slices would also work but white bread is more preferred.
- Lastly, roast a sandwich on low-medium flame till it becomes crispy from both sides.
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Recipe video
Junglee sandwich | street style Junglee sandwich | Jumbo masala sandwich
Ingredients
For green sandwich chutney
- 1 big bunch or 100 grm fresh coriander leaves
- 5-6 green chilli
- 5-6 garlic cloves
- 10-12 curry leaves
- ยฝ tsp sandwich masala
- Salt to taste
- 2 tbsp nylon sev
- 1 lemon juice
- 1 tsp sugar
- Some ice cubes or cold water
For red sandwich chutney
- 12-14 soaked kashmiri dry red chilli
- 9-10 garlic cloves
- 1 tsp jeera
- ยฝ tsp black salt
- Salt to taste
- 1 lemon juice
- 3 tbsp water to grind chutney
For tandoori sauce
- 1 tbsp oil
- 2 tbsp Kashmiri red chilli powder
- 1 tsp jeera powder
- 1 tbsp dhaniya powder
- ยฝ tsp garam masala
- 1 tsp amchur powder
- ยฝ tsp black salt
- ยฝ tsp kasuri methi
- 1 tbsp ginger garlic paste
- 2 tsp red chutney
- 5 tbsp hung curd - thick yogurt
- 2 tbsp mayonnaise
- Salt to taste
- Hot charcoal + ยผ tsp ghee
For instant sandwich masala
- 2 tbsp chaat masala
- 2 tbsp salt
- 1 tsp black pepper powder
- 1 tsp cumin powder
Other ingredient
- 15 white bread slices or as required
- Butter
- Sev
- Cheese cubes
- Mayonnaise
- Masala wafers
Instructions
Making green chutney
- In a mixture jar, add coriander leaves, green chili, garlic cloves, curry leaves, sandwich masala, salt, sev, lemon juice, sugar, and 2-3 ice cubes.
- Grind chutney into a smooth paste.
making red sandwich chutney
- In a mixture jar, add soaked Kashmiri dry red chili, garlic, jeera, black salt, salt, lemon juice, and some water.
- Grind chutney into a smooth paste.
Making tandori sauce
- In a mixing bowl, add oil and Kashmiri red chili powder, mix well to bleed the natural red color, further add the remaining powdered spices, ginger garlic paste, red garlic chutney, thick curd, mayonnaise & salt to taste, and mix well.
- Further smoke the sauce for 2-3 minutes by pouring ghee over live charcoal, discard the coal and mix the ghee with the sauce, your tandoori sauce is ready, keep it aside to be used later in making the sandwich.
Making vegetable masala
- In a mixing bowl, add chopped tomatoes, capsicum, onion, boiled sweet corn, paneer cubes, chopped mint leaves, and some coriander leaves. mix well.
- Masala is ready. keep it aside.
- Making instant sandwich masala
- In a bowl, add chaat masala, salt, black pepper, and cumin powder. Mix well.
- The instant sandwich masala is ready. keep it aside.
Making veg grill sandwich
- Take two bread slices, and spread butter on it. Then spread green sandwich chutney in it.
- Spread tandoori sauce on it.
- Add vegetable masala and spread it on bread slices.
- Sprinkle some sandwich masala on it.
- Now sprinkle some sev on it.
- Great some cheese on sev. Also, spread some mayonnaise on it.
- Now, take the third bread slice, and apply some butter and red chutney on one side.
- Then apply some butter and schezwan sauce to another side.
- Now combine all three layers and close the sandwich.
- Apply some butter to close the sandwich.
- Then heat the grill pan and place the sandwich on it.
- Place a plate on a sandwich and roast it for 5-7 minutes on medium-low flame.
- Take a roasted sandwich on a plate and cut it into pieces.
- Now garnish the sandwich with mayonnaise, tomato ketchup, sev, masala wafer, and grated cheese.
- Serve junglee sandwich with chutney and tomato ketchup.
Notes
For green chutney
- Instead of nylon sev, use roasted chana dal or bread pieces to give thickness to the chutney.
- use ice cubes or cold water while grinding chutney.
- soaked Kashmiri red chilies are less spicy and give a nice color to the chutney.
- use less water to grind chutney.
- use Kashmiri red chili powder for the excellent color of the chutney.
- place a plate on a sandwich for even roasting.
- roast the sandwich on medium flame.
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