Soya Veggie Sandwich

A satisfying Indian vegetarian recipe featuring a golden semolina exterior filled with a savoury mixture of soya chunks, vegetables and roasted peanuts. The filling is flavourful and protein-rich, while the soft semolina batter creates a comforting sandwich that is crisp and golden on the outside.

Recipe Highlights

• Protein-rich soya and vegetable filling
• Soft semolina exterior
• Soya chunks are air-fried to remove excess moisture
• Roasted peanuts add flavour and texture
• A satisfying vegetarian meal

Total Time: 45 minutes
Cuisine: Indian
Food Type: Vegetarian
Servings: 1

Nutrition

Calories: 470 kcal
Protein: 25 g
Fat: 16 g
Carbohydrates: 53 g

Ingredients

• 50 g semolina
• 25 g curd
• 30 g soya chunks
• 30 g carrot
• 30 g beans
• 50 g onion, chopped
• 15 g roasted peanuts
• 5 g mustard oil
• 5 g butter
• Roasted garlic
• Curry leaves
• Mustard seeds
• Green chilli
• Baking soda
• Salt
• Water

Method

1. Place the semolina in a bowl. Add the curd and water and mix well. Cover and set aside.
2. Add water and salt to a pot. Add the soya chunks, beans and carrot and boil for 6–7 minutes.
3. Drain the vegetables and soya chunks. Separate the soya chunks, place them in a clean cloth and squeeze out as much water as possible.
4. Transfer the squeezed soya chunks to the air fryer. Air-fry at 180°C for 10 minutes to remove the remaining moisture.
5. Place the air-fried soya chunks, beans, carrot, roasted peanuts, roasted garlic, green chilli and salt in a grinder. Grind coarsely and set aside.
6. Heat the mustard oil in a kadai. Add the mustard seeds and allow them to crackle.
7. Add the chopped onion and curry leaves. Sauté for a few minutes until the onion becomes translucent.
8. Add the ground soya mixture and cook for a few more minutes. Remove it from the heat and allow it to cool.
9. Add salt and baking soda to the rested semolina batter. Mix well, adding water only if needed. The batter should have a flowing consistency but must not be runny.
10. Heat a tawa and lightly brush it with some of the butter.
11. Pour a ladleful of batter onto the tawa and spread it gently without making it too thin.
12. Cover and cook over medium heat for a few seconds.
13. Place the soya filling over the batter and cover it with a thin layer of the remaining batter. Do not add too much batter.
14. Cover and cook until the bottom is set and golden.
15. Flip the sandwich carefully. Brush the other side with the remaining butter and cook until golden brown.
16. Serve hot with any chutney of your choice.

Ippitizer’s Note

Squeeze the boiled soya chunks thoroughly before air-frying them. Removing the excess water prevents the filling from becoming wet and helps the sandwich retain its shape. Grind the filling coarsely rather than turning it into a paste.

Tip

Keep the semolina batter thick but flowing. A runny batter will make the sandwich difficult to fill and flip.