Sowcarpet Murukku Sandwich Recipe

This green chutney sandwich is a delicious and popular street food from Sowcarpet area in Chennai. This can be made with either murukku or bread.

The key to this tasty sandwich is the spicy green chutney. Made with cilantro and roasted peanuts, it adds tons of flavor to the dish. Layers of veggies round out this scrumptious snack.

About the Recipe

I love recreating street food recipes at home. It gives me a chance to enjoy food from around the world right at home. I love these tasty veg momos or these crispy palakura punugulu.

So here I have a popular street food from Chennai. Sowcarpet is a neighborhood in Chennai that is famous for shopping, temples and street food. So, when I saw Kalyani's Sowcarpet Murukku sandwich recipe, I knew I had to give it a try myself. Recipe comes from Kalyani's friend who happens to be a huge foodie.

This sandwich is made either with murukku or bread. Coriander green chutney is the key and main component in this sandwich. Unlike regular green chutney, this recipe has roasted peanuts that give a nice creamy texture. It is spicy, tangy and slightly sweet.

I love how this dish has some amazing flavors and textures. It is simple, easy to make and very tasty dish for any time of the day.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make green chutney for the sandwich:

• Fresh cilantro - use both the leaves and tender stems.
• Green chilies, garlic.
• Roasted peanuts - I use store bought unsalted peanuts but you can also use salted peanuts. But adjust the amount of salt in the recipe. You can dry roast peanuts yourself.
• Spices - chaat masala, black salt, ground pepper, ground cumin, sat and pepper.
• Jaggery - either grated or you can use store bought jaggery powder.
• Tamarind paste.

Here are the ingredients you need to make the sandwichL

• Murukku - buy or make mini murukku. These are perfect to make the sandwiches.
• Bread - traditional in Sowcarpet, white bread is used but I love using whole wheat or multigrain bread.
• Veggies - boiled potato, cucumber, red onion, tomato.
• Chaat masala and salt
• Sev, for garnish

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this delicious sandwich. Start my making the chutney.

Make Sandwich Chutney Recipe

Combine cilantro, roasted peanuts, green chilies, garlic, tamarind, chaat masla, black salt, pepper, cumin, jaggery and salt in a blender. Blend all the other ingredients until smooth. Add the ground peanuts and blend into a smooth chutney.

Taste it adjust the seasoning accordingly. Store in an airtight container refrigerated.

Make Murukku Sandwich

Spread the green chutney generously on one side of all the murukku or bread slice. Top one slice with cucumber, tomato and onion. Sprinkle the veggies with some chaat masala and sev.

Add some grated cheese on top. Close with another slice of bread with the chutney side on the veggies. Add some green chutney on top and sprinkle some sev. Slice and serve. Repeat with the remaining sandwiches.

Expert Tips

• Make green chutney up to 2 days in advance. Store in an airtight container in the fridge.
• You can also add some fresh mint leaves to the green chutney for a slightly different flavor.
• I prefer using unsalted roasted peanuts in this recipe. But you can use salted ones, just adjust the amount of salt to add.
• Leftover green chutney is great to serve with idli, dosa or even rice.
• Omit the grated cheese if making a vegan sandwich.

You might also like

Here are a few more Indian snack recipes to try at home:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Sowcarpet Green Chutney Sandwich

Sowcarpet Green Chutney Sandwich is a scrumptious dish made with either murukku or bread and a spicy green chutney and lots of veggies.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Course: sandwich

Cuisine: Indian

Servings: 4 Sandwiches

Ingredients

1x2x3x

For Sowcarpet Green Chutney:

• 2 cups Cilantro leaves and tender stems, chopped
• ½ cup Roasted Peanuts
• 1~2 Green Chilies
• 1 Garlic clove
• 1 teaspoon Tamarind paste
• 1½ teaspoons Chaat masala
• ½ teaspoon Black Salt/ Kala Namak
• ½ teaspoon Ground Pepper
• ½ teaspoon Ground Cumin
• 1 teaspoon Jaggery
• To taste Salt

For the Sandwich:

• 8 Bread slices*
• 1 Small Cucumber, thinly sliced
• 1 Small Onion, thinly sliced
• 1 Medium Tomato, thinly sliced
• 2~3 tablespoons Fine Sev
• Pinch Chaat masala
• Pinch Ground Cumin
• To taste Salt
• To taste Chaat Masala
• As needed Grated Cheese, mozarella or cheddar

Instructions

Make the Green Chutney:

• Combine cilantro, roasted peanuts, green chilies, garlic, tamarind, chaat masla, black salt, pepper, cumin, jaggery and salt in a blender. Blend all the other ingredients until smooth. Add the ground peanuts and blend into a smooth chutney.

  Taste it adjust the seasoning accordingly. Store in an airtight container refrigerated.

Make the Sandwich:

• Spread the green chutney generously on one side of all the murukku or bread slice. Top one slice with cucumber, tomato and onion. Sprinkle the veggies with some chaat masala. Sprinkle some sev on top of the veggies.

  Sprinkle some grated cheese. Close with another slice of bread with the chutney side on the veggies. Add some green chutney on top and sprinkle some sev. Slice and serve. Repeat with the remaining sandwiches.

Video

Notes

• Make green chutney up to 2 days in advance. Store in an airtight container in the fridge.
• You can also add some fresh mint leaves to the green chutney for a slightly different flavor.
• I prefer using unsalted roasted peanuts in this recipe. But you can use salted ones, just adjust the amount of salt to add.
• Leftover green chutney is great to serve with idli, dosa or even rice.
• Omit the grated cheese if making a vegan sandwich.

Nutrition

Serving: 1Sandwich | Calories: 297kcal | Carbohydrates: 39g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 743mg | Potassium: 459mg | Fiber: 6g | Sugar: 8g | Vitamin A: 831IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 3mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!