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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the soya chunks, squeeze out the excess water, and chop them finely.
Mash the boiled chickpeas with a fork or potato masher.
Add the chopped soya chunks, onion, tomato, grated carrot, green chili, chopped garlic, lemon juice, black pepper powder, roasted cumin powder, black salt, and salt. Mix well.
Spread the mixture evenly on two bread slices and cover with the remaining slices.
Toast the sandwiches on a pan with a little butter or ghee until both sides are golden brown and crispy.
Cut in half and serve hot.
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Serve with tomato ketchup, mint chutney, or green chutney for added flavor.
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Just rinse and drain them before mashing.
What can I substitute for soya chunks?
You can use tofu or tempeh as a substitute for soya chunks.
Is there a gluten-free option?
Use gluten-free bread to make this sandwich gluten-free.
Can I make this sandwich vegan?
Yes, use a plant-based butter or skip the butter for toasting to make it vegan.
How can I store leftovers?
Store any leftover filling in an airtight container in the refrigerator for up to 2 days.
