Junglee sandwich | street style Junglee sandwich | Jumbo masala sandwich

Junglee sandwich

Junglee sandwich or Jumbo masala sandwich is a street-style sandwich prepared with vegetable masala, green chutney, red chutney, tandoori sauce, and instant sandwich masala. This sandwich is made into different layers with chutneys, masala, and full of cheese; also add some sev and masala wafers to give a special crunch into a sandwich. It is super tasty and easy to make without any complex ingredients required, and also the best way to finish leftover bread slices. Do try this!

The key to making street style junglee sandwiches at home are:

  • Firstly, Sandwich chutney and tandoori sauce should be thick, so do not add more water while grinding the chutney. Also, you can store this chutney in the freezer for up to 1 month.
  • I would recommend using normal white sandwich bread slices for this recipe. wholemeal or multi-grain bread slices would also work but white bread is more preferred.
  • Lastly, a roast sandwich of low-medium flame till it becomes crispy from both sides.
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Recipe video

Junglee sandwich

Recipe card for junglee sandwich

Nehas Cook Book
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Sandwich, Street food
Cuisine Indian
Servings 3 Jumbo sandwich


For green sandwich chutney

  • 1 big bunch or 100 grm fresh coriander leaves
  • 5-6 green chilli
  • 5-6 garlic cloves
  • 10-12 curry leaves
  • ½ tsp sandwich masala
  • Salt to taste
  • 2 tbsp nylon sev
  • 1 lemon juice
  • 1 tsp sugar
  • Some ice cubes or cold water

For red sandwich chutney

  • 12-14 soaked kashmiri dry red chilli
  • 9-10 garlic cloves
  • 1 tsp jeera
  • ½ tsp black salt
  • Salt to taste
  • 1 lemon juice
  • 3 tbsp water to grind chutney

For tandoori sauce

  • 1 tbsp oil
  • 2 tbsp Kashmiri red chilli powder
  • 1 tsp jeera powder
  • 1 tbsp dhaniya powder
  • ½ tsp garam masala
  • 1 tsp amchur powder
  • ½ tsp black salt
  • ½ tsp kasuri methi
  • 1 tbsp ginger garlic paste
  • 2 tsp red chutney
  • 5 tbsp hung curd thick yogurt
  • 2 tbsp mayonnaise
  • Salt to taste
  • Hot charcoal + ¼ tsp ghee

For instant sandwich masala

  • 2 tbsp chaat masala
  • 2 tbsp salt
  • 1 tsp black pepper powder
  • 1 tsp cumin powder

For vegetable masala

  • 3/4 cup Chopped tomato
  • 3/4 cup Chopped capsicum
  • 1/2 cup Chopped onion
  • 1/2 cup Boiled sweet corn
  • 1/2 cup Paneer cubes
  • 2 tbsp Mint leaves
  • Some coriander leaves

Other ingredient

  • 9 white bread slices or as required
  • Butter
  • Sev
  • Cheese cubes
  • Mayonnaise
  • Masala wafers


Making green chutney

  • In a mixture jar, add coriander leaves, green chili, garlic cloves, curry leaves, sandwich masala, salt, sev, lemon juice, sugar, and 2-3 ice cubes.
  • Grind chutney into a smooth paste.

making red sandwich chutney

  • In a mixture jar, add soaked kashmiri dry red chili, garlic, jeera, black salt, salt, lemon juice, and some water.
  • Grind chutney into a smooth paste.

Making tandori sauce

  • In a mixing bowl, add oil and kashmiri red chili powder, mix well to bleed the natural red color, further add the remaining powdered spices, ginger garlic paste, red garlic chutney, thick curd, mayonnaise & salt to taste, mix well.
  • Further smoke the sauce for 2-3 minutes by pouring ghee over live charcoal, discard the coal and mix the ghee with the sauce, your tandoori sauce is ready, keep aside to be used later in making the sandwich.

Making vegetable masala

  • In a mixing bowl, add chopped tomatoes, capsicum, onion, boiled sweet corn, paneer cubes, chopped mint leaves, and some coriander leaves. mix well.
  • Masala is ready. keep it aside.

Making instant sandwich masala

  • In a bowl, add chaat masala, salt, black pepper, and cumin powder. Mix well.
  • Instant sandwich masala is ready. keep it aside.

Making junglee sandwich

  • Take two bread slices, spread butter on it. Then spread green sandwich chutney in it.
  • Spread tandoori sauce on it.
  • Add vegetable masala and spread it on bread slices.
  • Sprinkle some sandwich masala on it.
  • Now sprinkle some sev on it.
  • Grate some cheese on sev. Also, spread some mayonnaise on it.
  • Now, take the third bread slice, apply some butter and red chutney on one side.
  • Then apply some butter and schezwan sauce on another side.
  • Now combine all three layers and close the sandwich.
  • Apply some butter on closed sandwich.
  • Then heat the grill pan and place the sandwich on it.
  • Place a plate on a sandwich and roast it for 5-7 minutes on medium-low flame.
  • Take a roasted sandwich on a plate and cut it into pieces.
  • Now garnish sandwich with mayonnaise, tomato ketchup, sev, masala wafer, and grated cheese.
  • Serve junglee sandwich with chutney and tomato ketchup.


For green chutney
  • Instead of nylon sev, use roasted chana dal or bread pieces to give thickness to the chutney.
  • use ice cubes or cold water while grinding chutney.
For red chutney
  • soaked kashmiri red chilies are less spicy and give a nice color to chutney.
  • use less water to grind chutney.
For tandoori sauce
  • use kashmiri red chili powder for the good color of chutney.
For sandwich
  • place a plate on a sandwich for even roasting.
  • roast sandwich on medium flame.


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