Mumbai x Japan
Paneer katsu sando
A Bombay sandwich with a crunchy paneer heart and very neat crusts.
35 minTime
31 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original835kcalsame
31 gproteinsame
6 gfibresame
35minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Season the paneer with salt, chilli powder and chaat masala.
- 2Whisk the maida and water into a smooth slurry. Dip each slab, then press firmly into panko on all sides.
- 3Heat the oil in a flat pan on medium heat. Fry the paneer 2 to 3 minutes a side until deep golden. Drain on a rack.
- 4Blend the mint, coriander, chilli and lemon juice, then stir into the mayo. Mix the tonkatsu sauce with tamarind.
- 5Butter the bread. Spread green mayo on 4 slices, add cabbage and cucumber, then the katsu brushed with tamarind sauce. Close with the rest.
- 6Press each sandwich gently, trim the crusts and cut in half or thirds.
Serve it like this
Stack the halves cut side up on a board so the golden centre faces the diner, with a small pot of tamarind sauce and a few crisp cabbage strands on the side.
