Spicy Mixed Sprouts Sandwich

Sprout sandwiches like this one are a common sight at roadside stalls and tiffin counters across India, where they make a quick breakfast or an evening snack. The filling is built on the same spice blend that flavours pav bhaji, so it tastes like a snack you would buy from a cart, but it comes together in one pan in about the time it takes to toast the bread. For a crisp, toasty alternative to the sandwich, try Crispy Tomato Basil Bread Bites as a light starter.

A word on the sprouts. Moong, matki and chana are all legumes that have been soaked and allowed to sprout, and that sprouting changes them a little. They turn tender and slightly sweet, and they take on spice beautifully. Here they are boiled first, so they are soft enough to mash lightly into the tomato and onion base. If you buy sprouts that look dry or smell sour, leave them out. Fresh ones smell green and clean.

Black salt is the ingredient that gives this filling its eggy, tangy edge. It is a little strange on its own, but a small pinch rounds out the tomato and makes the whole thing taste more like a street stall. Keep the pan on a steady medium flame and do not rush the tomato. Once it softens and the oil starts to separate at the edges, the filling is ready for the mash.

Storage is simple but worth knowing. The sprout mixture keeps well in a covered container in the fridge for a day, and it reheats nicely in a pan with a splash of water. Do not keep assembled sandwiches, though. Bread goes soft and the onion rings lose their bite, so build them just before you eat. Leftover filling also works spooned over a plate of plain rice or stuffed into a wrap.

For a fuller plate, pair one sandwich with a bowl of something cool and crunchy. A bowl of Fresh Raw Tomato and Capsicum Salsa brings the same tomato and capsicum flavour in a raw, bright form, and it balances the warm spices nicely. If you want something more filling for a lunch table, a plate of Fluffy Broken Wheat and Vegetable Pulao makes a satisfying partner without much effort.

The onion rings are not decoration. They add a sharp, watery crunch that cuts through the soft sprouts, so keep them thin and cold if you can. Lay them on top just before you close each sandwich, and the texture will stay lively all the way through.