This distinguished flatbread is packed full of classic Indian street food flavours, with tamarind chutney, turmeric-battered chickpeas, cooked mini potatoes rolled in a chaat masala and a fresh salad sealing all of the culinary goodness inside.
Ingredients
- 15g tamarind chutney
- 30g cooked mini potatoes, rolled in chaat masala
- 25g turmeric-battered chickpeas
- 80g onion + cucumber + tomato + pomegranate seed salad
- 60g strained yoghurt
- 30g green chutney
- 30g sev (crunchy chickpea noodle pieces)
- 1 Liba Bread flatbread
Method or Assembly Order:
Filling
- Lay the wrap flat on a clean surface.
- Tamarind chutney – Spread evenly in a thin layer in the center of the wrap.
- Mini Chaat potatoes – Place in a line over the chutney.
- Turmeric-battered chickpeas – Evenly layer on top of the potatoes.
- Salad (onion, cucumber, tomato, pomegranate brunoise) – Spread evenly over chickpeas.
- Yoghurt squiggle – Drizzle lightly over the salad in a zigzag pattern.
- Green chutney squiggle – Drizzle lightly over the yoghurt in an alternate zig zag.
- Crispy sev – Sprinkle evenly on top for crunch.
Folding:
- Fold the bottom edge of the wrap over the filling.
- Fold the left and right edges toward the center.
- Fold the top edge down to form a compact square parcel.
- Press lightly to compact all layers without squeezing out the fillings.
- Place the square parcel seam-side down.
- Slice diagonally from one corner to the opposite, forming two triangles.
This creative combination grew from a different sort of combo. The brainchild of Emma Corkish from the FSC Group, and reproduced on finals day by colleague Oliver Bloxham, it won the prize in the Liba Bread Flatbread Category at the Sandwich & Food to Go Designer 2026 competition.
Here's what Emma had to say about their inspiration:
“This Bombay-Style Chaat Bomb Sandwich recognises Indian cuisine as a beloved staple in the British market, translating rich culinary tradition into a neat, portable sandwich that fits seamlessly into modern, on-the-go lifestyles.”