Meatball Footlong Sandwich

About Meatball Footlong Sandwich

Ingredients

• Chicken mince 250 gms
• Multigrain footlong buns 2
• Oil for deep-frying
• Ginger-garlic paste 1 tbsp
• Red chilli powder 1 tsp
• Chaat masala 1 tsp + 1 pinch
• Egg 1
• Salt to taste
• Fresh coriander leaves, chopped 1 tbsp
• Butter as required
• Fun Foods Burger Mayonnaise 3 to 4 tbsps + for spreading
• Medium onion, sliced ½
• Medium green capsicum, cut into thin strips 1
• Iceberg lettuce a few leaves

How to Make Meatball Footlong Sandwich (Stepwise Photos)

Method

1. Heat sufficient oil in a deep pan.
2. Take chicken mince in a bowl, add ginger-garlic paste, chilli powder, 1 tsp chaat masala and egg in a bowl. Add salt and coriander leaves and mix well.
3. Divide the chicken mixture into equal portions and shape into balls.
4. Slide the meatballs into hot oil and deep-fry, on medium heat, till golden brown and crisp. Drain on absorbent paper.
5. Halve the buns horizontally and apply some butter on the inner side of the bun halves.
6. Heat a non-stick tawa. Place the bun halves, with butter side down, and toast on low heat till golden brown.
7. Take Fun Foods Burger Mayonnaise in another bowl. Add onion, capsicum strips and a pinch of chaat masala and mix well.
8. Spread some Fun Food Burger Mayonnaise on the toasted side of the bun halves.
9. Place few torn iceberg lettuce leaves, spinach leaves, meatballs and some mayonnaise-salad mixture on the base halves and cover with the top halves with mayonnaise side downwards.
10. Arrange the sandwiches on a serving plate and serve immediately.

Additional Tips and Tricks

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps