CHANA MASALA SANDWICH
-2 pieces Kontos brand Roghani Nan (or tasty, vegan equivalent. I choosed this brand and type
specifically because it is reasonably pliable, but it won't fall apart. Kind of like slightly fluffier
pita. Pita could be used in its placed if you can't find a good naan bread, but I HIGHLY recommend
naan, especially this brand and product, because of taste, texture, and the fact that it is vegan!
Note: They spell "naan" with one a, as it is in the title above.)
-3 parts Basmati Rice (I use around 1 1/2 cups)
-1 part Chana Masala/Chana Aloo (aka Aloo Mattar, etc. For this recipe, I prefer Patak's
brand "Vegetable Curry - Aloo Mattar Sabzi"; I use about half a cup)
-A little bit of vegan margarine
Cook the rice according to directions. Cook Chana Masala, or equivalent vegan Indian Curry, in separate container according to directions, or your own recipe. Warm Naan in oven. Spread on margarine in a thin layer (a good way to measure is whether you can see the white color of the margarine. If you can after a few minutes, or if there is margarine running off of the naan, there is too much.) Mix the rice and curry a little at a time until the rice is fairly evenly coated.
Using a tablespoon (not the measuring device, but the large type of spoon for which it is named. Your average spoon, but usually a little bigger, so you can serve with it), ladle about half of the mixture onto one side of a piece of the Naan. Close into a folded U-shape, like a taco. Do the same with the rest of the mixture and the other piece of flatbread. Serves 2, or 1, if you're really hungry.
You could probably use another type of Indian curry for this recipe, but Chana Masala/Chana Aloo/Aloo Mattar is quite possibly the best.
This is completely and utterly delicious. The best side dishes? Onion Bhajia, Aloo Samosa...you know, whatever they have at your friendly local Indian Grocery.