Layers of vegetables and chutney, sandwiched between a soft and fluffy Naan. Inspired by the amazing street food of Mumbai.

Serves: 2 to 4
Prep time: 15 minutes
Cook time: 3-4 minutes

Recipe

  • 4 – Santosh naan, original
  • ½ cup – Green Chutney
  • 2 – Large potatoes, boiled, peeled and sliced thin
  • 2 – Ripe tomatoes, thinly sliced
  • 1 – Medium red onion, thinly sliced
  • 1 – Small cucumber, thinly sliced
  • 4 Tbsp – Salted butter, softened
  • Chaat masala powder to taste
  • Ketchup to taste
  • Garlic chutney to taste
  • Salt and freshly ground pepper

Green Chutney

  • 1 – Small jalapeno pepper – deseeded
  • 2 – Cloves of garlic
  • ½ cup  – Raw, unsalted cashews
  • 1 ½ cups – Fresh mint
  • 1 ½ cups – Fresh cilantro
  • 1/3 cup – Fresh lime juice
  • ¼ cup – Water
  • 1 tbsp – Sugar
  • 2 tsp – Ground coriander
  • ¼ tsp – Salt
  • Process all ingredients in a food processor until they are mixed and have become smooth.
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Instructions

  1. Preheat oven to 400⁰F
  2. Place the naan on a baking sheet, spread with butter and heat in the oven for 3-4 minutes or until warm.
  3. Remove from oven and spread green chutney over 2 naan and the ketchup and garlic chutney over the remaining 2 pieces of naan.
  4. Top 2 of the naan with the sliced potatoes, tomatoes, onions and cucumbers, dividing evenly. Sprinkle with chaat masala and salt and pepper. Top with the other 2 pieces of naan
  5. Slice into 4 and serve immediately.