KABULI VEGETABLE SANDWICH AND BOILED EGG CHICKEN SANDWICH

Kabuli and veggie Sandwich

Prep Time 25 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Snack
Servings 4
Calories 269 kcal

Ingredients
  

  • 8 Whole wheat or Multi grain bread slices
  • 1 cup Boiled Kabuli chana
  • ½ cup Potato, boiled and mashed
  • 2 tbsp Cheese or cheese spread
  • 2 tbsp Capsicum, finely chopped
  • 2 tbsp Carrot, grated
  • 2 tbsp Celery, chopped stalk
  • 2 tbsp Hung curd
  • ½ tbsp Pounded pepper
  • ¾ tbsp Mustard paste or Kashundi or to taste
  • 2 tbsp Honey
  • ¾ tbsp Tomato ketchup or to taste (hot & sweet preferably)
  • ½ tbsp Chili flakes
  • Salt-to-taste

Instructions
 

  • In a mixing bowl mash the boiled kabuli chana with a fork, mix in the mashed potato, grated cheese, hung curds, chopped capsicum and celery, grated carrots
  • Blend in all the sauces spices and condiments and honey
  • Add salt, mix well, taste and adjust seasonings
  • Apply the filling generously on 4/5 slices of bread, and make sandwiches
  • Cut into two or four, serve with beverage of your choice
  • The filling can be stored in air -tight container in the refrigerator for a day or two
  • Filling can be used as topping for savory biscuits/crackers or khakras

Notes

Highlights:
A fiber-rich sandwich with a twist of good iron and protein content from bread and chickpeas makes it a great nutritious and healthy snack.
NUTRIENT VALUES PER SERVING
Energy
269 Kcal
Carbohydrate
46 g
Protein
9 g
Fat
4 g
Calcium
84.2 mg
Iron
1.9 mg
Total Fibre
3.2 g

Boiled Egg and Chicken Sandwich

Prep Time 25 minutes
Cook Time 25 minutes
Course Breakfast, Brunch, Snack
Servings 4
Calories 244 kcal

Ingredients
  

  • 8 Whole wheat or Multi grain bread slices
  • 2 nos. Boiled eggs
  • ½ cup Chicken , boiled and finely shredded
  • 2 tbsp Cheese or cheese spread
  • 1 tbsp Capsicum, finely chopped
  • 1 tbsp Carrot, grated
  • 2 tbsp Celery, chopped stalk
  • 2 tbsp Hung curd
  • ½ tbsp Pounded pepper
  • ¾ tbsp Mustard paste or Kashundi or to taste
  • 2 tbsp Honey
  • ¾ tbsp Tomato ketchup or to taste (hot & sweet preferably)
  • ½ tbsp Chili flakes
  • Salt-to-taste

Instructions
 

  • In a mixing bowl grate the boiled eggs, mix in the shredded chicken, grated cheese, hung curds, chopped capsicum and celery, grated carrots
  • Blend in all the sauces spices and condiments and honey
  • Add salt, mix well, taste and adjust seasonings
  • Apply the filling generously on 4/5 slices of bread, and make sandwiches
  • Cut into two or four, serve with beverage of your choice
  • The filling can be stored in air -tight container in the refrigerator for a day or two
  • Filling can be used as topping for savory biscuits/crackers or khakras

Notes

Highlights:
A iron rich sandwich with the goodness of good quality protein coming from egg and chicken making it a balanced and healthy dish.
NUTRIENT VALUES PER SERVING
Energy
244 Kcal
Carbohydrate
29 g
Protein
13 g
Fat
8 g
Calcium
89 mg
Iron
2.4 mg
Total Fibre
0.2 g
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