This Smashed Corn Sandwich? It’s a vibe.
It’s a perfect combination of crispy, spicy and soft. And all it takes is a little corn, some bread, and 10 minutes of your time.
Make it for breakfast, snack time, or when you’re just bored and hungry.
Trust us, once you try it, you’ll want it on repeat.
Ingredients:
For Corn Bhajji Mix:
● 2 corn on the cob, boiled and cut off the cob
● 1 onion, finely chopped
● 2–3 green chillies, chopped
● 1 tsp chopped ginger
● 2 tsp red chilli powder
● 2 tsp cumin powder
● Salt, to taste
● Besan (gram flour), as needed
● Water, as needed
For Red Thecha Spread:
● 2 tsp oil
● 8–10 dry red chillies
● 1/4 cup peanuts
● 12–15 garlic cloves
● 1 cup yogurt
● 2 tsp cumin powder
● Salt, to taste
For Pickled Vegetables:
● 1 cup julienned onions
● 1 cup julienned carrots
● 1 cup julienned beetroot
● 2 tsp sugar
● Salt, to taste
● 1/4 cup vinegar
● 1 cup water
● 2 star anise
● A few black peppercorns
For Assembly:
● Sourdough bread slices, toasted
● Lettuce leaves
● Potato chips, for serving
Method:
1. Prepare the Corn Bhajji Mix:
● In a bowl, combine boiled corn kernels, chopped onion, green chillies, ginger, red chilli powder, cumin powder, and salt.
● Add besan gradually and mix, adding little water to form a thick, sticky mixture.
2. Make the Red Thecha Spread:
● Heat oil in a pan. Add red chillies, peanuts, and garlic. Toast until aromatic and slightly golden.
● Let it cool, then grind into a coarse paste using a chopper.
● Mix the paste with yogurt, cumin powder, and salt to make a creamy, spicy spread.
3. Pickle the Vegetables:
● In a jar or bowl, combine onions, carrots, beetroot, sugar, salt, vinegar, water, star
anise, and peppercorns.
● Let it sit for at least 30 minutes (or refrigerate overnight for stronger flavor).
4. Toast the Bhajji Sandwich Base:
● Spread the corn bhajji mixture on toasted sourdough bread slices.
● Toast again on a pan or griddle, bhajji-side down, until crisp and golden.
5. Assemble the Sandwich:
● On the toasted bhajji side, layer lettuce, pickled vegetables, and a generous spoonful of the red thecha spread.
● Serve with crispy potato chips on the side.
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