Indian jaffles two ways

“For me comfort food doesn’t always have to be a big pot of curry. When I was young and mum was busy, one of my favourite meals to make myself was a jaffle. While jaffles aren’t traditional, sandwiches, both toasted and plain, filled with typical Indian flavours, are a popular street food. These two recipes combine some of those flavours with a Western twist. Both fillings are enough for 4 sandwiches but you can easily halve the quantities to make 2 of each.” Anjum Anand, Anjum's Australian Spice Stories

Credit: Anjum’s Australian Spice Stories

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 8 slices sourdough or other bread
• 80 g (⅓ cup) tangy herb chutney, recipe here
• 60 g (¼ cup) mayonnaise
• 2 small-medium tomatoes, thinly sliced

Chorizo and rocket

• 1 tbsp vegetable oil
• ⅓ tsp brown mustard seeds
• 1 small-medium red onion, thinly sliced
• 20 slices chorizo
• 4 handfuls of rocket

Cheese and tomato

• 2 small-medium tomatoes, thinly sliced
• 100 g grated mature cheddar cheese
• ½ red onion, thinly sliced

Instructions

If making the chorizo and rocket jaffle, heat the oil in a frying pan over low-medium heat. Add the mustard seeds and cook for 30 seconds or until they begin to pop. Add the onion and a pinch of salt and cook for 10-12 minutes or until golden and caramelised.

To assemble, spread 1 tablespoon herb chutney over 4 slices of bread. Top with the tomato, caramelised onion, chorizo and rocket. Spread the remaining slices of bread with mayonnaise, then place the lids on top and cook in a jaffle maker according to manufacturer’s instructions or until golden.

If making the cheese and tomato jaffle, spread 1 tablespoon herb chutney over 4 slices of bread. Top with the tomato, cheese and a little onion. Spread the remaining slices of bread with mayonnaise, then place the lids on top and cook in a jaffle maker according to manufacturer’s instructions or until golden.

Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.