Smashed Matar Sub Sandwich for Breakfast

Matar or white peas are most famous as Matar Kulchas on Delhi Streets. And the same Matar is used in Ragda Pattice/ Chaat on Mumbai streets. Easy to cook, it is actually quite similar looking to chickpea. At home, we often swap chickpeas for the dried white beans with lighter flavours. On the other hand, smashed chickpea sandwiches are quite a brilliant breakfast option. And super filling too. So, I re-invented those – a crossover between smashed chickpea sandwich and ragda pattice!

Here is another sandwich you might enjoy – egg sandwich Bombay sandwich style.

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Ingredients for 4 Smashed Matar Sub Sandwiches

• Matar/ White dried peas – 2 cups
• Onion, finely chopped – 1 cup
• Capsicum, finely chopped – 1 cup
• Fresh coriander leaves – Chopped, 1/2 cup + more for garnishing
• Tomato – 1, medium
• Baby spinach leaves – 1 cup (I used homegrown spinach)
• Olive sub bread/ or any other that you like – 4
• Butter – to cook
• Apple cider vinegar – 1 tsp
• Lemon juice – 2 tsp
• Salt and pepper – to taste
• Mayonnaise – 1 tsp
• Whole grain mustard – for the sandwiches

Method

• Soak the matar for about 2 hours, I usually do an overnight soak though.
• Pressure cook the beans with 3 cups of water for ten minutes. Let all the steam out on its own.
• Since beans are softer than chickpeas, you don’t need to smash them. But just mixing them together would do the trick.
• Dish out the beans in a large bowl – add the chopped onions and capsicum. Mix well. Add in the vinegar, lemon juice, mayo, and mix, mix, mix. Season with salt and pepper. Add freshly chopped coriander, be generous and give the last mix.

Putting

• I had some baby spinach growing in the garden, so plucked a few. Washed and put them in an ice-bath for the crunch. Replace with lettuce or rocket leaves if available to you!
• De-seed a plump tomato and finely slice, lengthwise.
• Butter up the sub bread and grill on a hot pan or tawa till golden brown.
• Smear some whole grain mustard on one side.
• Add a thick and generous layer of the matar mixture.
• Place a few spinach leaves and tomatoes atop the mixture and sandwich it in.

Chomp away! Eat the leftover matar with roti or parantha or as a salad!