This thecha paneer sandwich is ideal if you’re bored of consuming the identical sandwiches on repeat. One chew of that spicy, garlicky, tacky filling and also you’ll surprise why you didn’t do this sooner.

The star of this thecha paneer sandwich is the thecha itself, a Maharashtrian condiment made by pounding roasted inexperienced chillies, garlic, groundnuts, and coriander in a mortar and pestle. Mixing it right into a filling turns your common grilled sandwich right into a spicy, rustic, and extremely flavourful snack.

The entire thing takes about half-hour, and most of that’s simply making the thecha and assembling. We make these for weekend breakfasts, afternoon chai, and any time the children want one thing filling between meals. Learn on to learn the way to make paneer sandwich at house.

Components for Thecha Paneer Sandwich

• Thecha: Inexperienced chillies, garlic, groundnuts, coriander, and salt, roasted and pounded in a mortar and pestle. That is the guts of the filling.
• Paneer: Grated, not cubed. Grating it helps it combine evenly with the thecha and soften into the sandwich higher.
• Mozzarella Cheese: For that stretchy, melty pull while you chew into the sandwich.
• Inexperienced Capsicum: Finely chopped. Provides a contemporary crunch to the filling.
• Hung Curd: Binds the filling collectively and provides a slight tanginess that balances the warmth from the thecha.
• Bread: Any sandwich bread works. I’ve used common white bread right here.
• Butter: For toasting the sandwich on each side until golden.

Regularly Requested Questions

Richa’s Prime Suggestions

• Pound the thecha coarse, not easy. You need a tough, chunky texture that you could chew into. Over-grinding it right into a paste loses that rustic character that makes thecha particular.
• Roast the chillies and garlic correctly earlier than pounding. Allow them to blister on all sides for 2-3 minutes. This mellows the uncooked warmth and brings out a deeper, smokier flavour that carries by the whole sandwich.
• Use hung curd, not common curd. Common curd has an excessive amount of moisture and can make the filling watery, which results in soggy bread. Hung curd or Greek yogurt provides you the tanginess with out the surplus liquid.

Storage Suggestions

• The filling: You can also make the thecha paneer filling forward of time and retailer it in an hermetic container within the fridge for as much as 2 days. This makes it very easy to simply unfold, assemble, and toast everytime you need a fast sandwich.
• The thecha: Shops properly by itself within the fridge for as much as every week. Make an even bigger batch and use it in sandwiches, parathas, or simply with rice and dal.
• The sandwich: These are finest eaten contemporary off the tawa. As soon as they calm down, the bread loses its crunch and the cheese units. In case you do have leftovers, reheat on a scorching tawa for a minute on both sides. Keep away from the microwave because it makes the bread chewy.

Serving Concepts

This thecha paneer sandwich is nice as a snack or gentle meal by itself, however right here are some things from the weblog that pair properly with it:

• With Masala Chai: A scorching cup of masala chai alongside a spicy, tacky sandwich is essentially the most basic Indian snack-time mixture. Nothing beats it.
• With Roasted Tomato Pesto Soup: If you wish to flip this right into a extra filling meal, a heat bowl of tomato soup for dunking is the best way to go.
• With Roasted Masala Chickpeas: For a snack platter when you might have individuals over, a bowl of those crunchy masala chickpeas alongside the sandwiches makes for an incredible unfold.

In case your sandwiches have been feeling a bit of repetitive these days, I actually suppose this one will change that. Make an even bigger batch of thecha whilst you’re at it; it goes with parathas, rice, dal, just about all the pieces. Tag me on Instagram @my_foodstory while you make these, I’d like to see your model.

Watch Thecha Paneer Sandwich Recipe Video

This text was researched and written by Harita Odedra.