09/23/2025
🥪 Samak Rice Sandwich
✅ Makes 2 triangular sandwiches
Ingredients
For Batter (Bread Layer):
Samak rice flour – 1 cup (120g)
Water – as needed for a smooth batter
Sendha namak – ½ tsp
Cumin powder – ½ tsp
Ghee – for greasing
Boiled potato – 1 medium (100g), mashed
Green chili + ginger paste – ½ tsp
Hung curd – 3 tbsp
Fresh coriander – 1 tbsp, chopped
For Filling:
Paneer – thin paneer slices
Method
1. Prepare the Batter
In a bowl, whisk together samak flour, water, salt, and cumin until smooth and free of lumps.
(Consistency: thick dosa batter — should coat the back of a spoon.)
2. Add to batter and mix well -
mashed potato, yogurt, chili-ginger paste, and coriander.
3. Make the Sandwich
Preheat your sandwich maker and lightly grease both plates with ghee.
Pour a thin layer of batter on the bottom plate (just enough to cover).
Place the Paneer slices over this layer.
Pour another thin layer of batter on top to fully cover the filling.
Close the sandwich maker and cook for 4–5 minutes, until golden and crispy.
Carefully remove, cut into triangles, and serve hot with chutney or yogurt dip.
Macros (per sandwich):
Calories: approximately 270
Carbohydrates: 33g
Protein: 9g
Fat: 8g
🔄 Pro Tips for Success
✅ Do not overfill – too much filling will ooze out.
✅ Lightly grease — a brush of ghee creates a crisp, golden exterior.
✅ Experiment with flavours – add grated lauki, spinach, or a pinch of amchur for tang.
✅ For extra crunch – sprinkle a little crushed peanut powder between layers before closing.
