Moong Sandwiched Chaat

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 1 cup - boiled whole moong
  • 4 medium potatoes, scrubbed clean, boiled & refrigerated whole.
  • 4 similar sized tomatoes, ripe and firm
  • 1 onion finely chopped
  • 1 tbsp - coriander leaves finely chopped
  • 1 tsp - green chutney (refer recipe)
  • 1 tbsp - tamarind chutney (refer recipe)
  • 1/2 tsp - cumin powder
  • 1/2 tsp - chaat masala powder (optional)
  • salt to taste
  • 1/4 cup - processed cheese or paneer, grated fine

How to Make Moong Sandwiched Chaat

  • Peel (if desired), slice potatoes into thick slices.
  • Keep aside.
  • Slice tomatoes into similarly thick round slices. Keep aside.
  • Take moong in a mixing bowl.
  • Add cumin powder, salt, chutneys, half the coriander, onions and chaat masala.
  • Mash very lightly, just enough for mixture to hold.
  • Arrange potato slices on a large plate, in one layer.
  • Place a tsp of moong mixture at the center of slice.
  • Press very lightly, placing a slice of tomato over the mixture.
  • Press a bit again, to make a potato-moong-tomato sandwich.
  • Garnish each veggie sandwich with grated paneer or cheese and remaining coriander.
  • Chill before serving.
  • Serve in mini paper napkins, to avoid messing. Or secure each sandwich with a toothpick for ease.