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Indian Jaffles, two ways

For me comfort food doesn’t always have to be a big pot of curry. When I was young and mum was busy, one of my favourite meals to make myself was a jaffle. While jaffles aren’t traditionally sandwiches, both toasted and plain, filled with typical Indian flavours are a popular street food. These two recipes combine some of those flavours with a Western twist. Both fillings are enough for 4 sandwiches but you can easily halve the quantities to make 2 of each.

Serves 4

Ingredients

  • 8 slices sourdough or other bread
  • 80 g(⅓ cup) tangy herb chutney, recipe here
  • 60 g(¼ cup) mayonnaise
  • 2 small-medium tomatoes, thinly sliced

Chorizo and rocket

  • 1 tbsp vegetable oil
  • ⅓ tsp brown mustard seeds
  • 1 small-medium red onion, thinly sliced
  • 20 slices chorizo
  • 4 handfuls of rocket

Cheese and tomato

  • 2 small-medium tomatoes, thinly sliced
  • 100g grated mature cheddar cheese
  • ½ red onion, thinly sliced

Method

If making the chorizo and rocket jaffle, heat the oil in a frying pan over low-medium heat. Add the mustard seeds and cook for 30 seconds or until they begin to pop. Add the onion and a pinch of salt and cook for 10-12 minutes or until golden and caramelised.

To assemble, spread 1 tablespoon herb chutney over 4 slices of bread. Top with the tomato, caramelised onion, chorizo and rocket. Spread the remaining slices of bread with mayonnaise, then place the lids on top and cook in a jaffle maker according to manufacturer’s instructions or until golden.

If making the cheese and tomato jaffle, spread 1 tablespoon herb chutney over 4 slices of bread. Top with the tomato, cheese and a little onion. Spread the remaining slices of bread with mayonnaise, then place the lids on top and cook in a jaffle maker according to manufacturer’s instructions or until golden.

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