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Potato sandwich (aloo sandwich)
Potato sandwich, also known as masala aloo sandwich is a delicious vegetarian grilled sandwich from India. It's stuffed with a mashed potato filling flavored with Indian spices, green peas, cheese, and a refreshing green chutney.
Course Breakfast, Snack
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 456 kcal
1 Cooking pot/ skillet
1 Grill pan
Ingredients for potato filling 4 medium-sized boiled potatoes peel and mash ½ cup green peas 1 small red onion finely chopped 1-2 hot green chili peppers finely chopped 1 small piece of ginger finely chopped ½ cup roughly chopped cilantro ½ teaspoon cumin seeds 1 teaspoon coriander powder ½ teaspoon red chili powder ¼ teaspoon garam masala Ground black pepper to taste Salt to taste ½ tablespoon Any cooking oil of your choice Other ingredients required 8 slices sandwich bread 4 tablespoons green chutney 4 tablespoons tomato ketchup 1 cup shredded mozzarella/ any melting cheese of choice 1 teaspoon butter/ olive oil
Heat oil in a cooking pot. Add cumin seeds. When the seeds start spluttering add chopped onion. Cook until the onion turns translucent.
Add green peas and a few tablespoons of water. Cover the pot and cook for a few minutes or until the peas are cooked.
Add coriander powder, red chili powder, ground black pepper, and garam masala.
Mix everything and saute for a few seconds.
Add chopped ginger and green chilies. Saute for a few seconds.
Add mashed potatoes and salt. Mix and cook for another 1-2 minutes.
Finally, add chopped cilantro leaves. Mix and switch off the stove. Allow the filling to reach room temperature.
Take two bread slices. Apply green chutney on one and tomato ketchup on the other.
Spread some potato filling on one slice. Top it with some shredded cheese and cover with the other bread slice.
Heat a grill pan. Brush it with some butter or olive oil.
Put the sandwich on it. Apply butter on top. Grill from both the sides.
You may add more vegetables like carrot, French beans, finely chopped broccoli, and cauliflower to the filling.
Instead of mashing the potatoes, you can finely chop or thinly slice the boiled potatoes
Feel free to use any spread of choice if you don't have green chutney.
Vegans may skip the cheese or use a dairy-free cheese. Also, use olive oil instead of butter.
Allow the filling to reach room temperature before putting it on the bread slice.
More recipe tips and tricks are given within the post above. Please follow them to make this recipe.
Calories: 456 kcal | Carbohydrates: 74 g | Protein: 17 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 22 mg | Sodium: 868 mg | Potassium: 1136 mg | Fiber: 8 g | Sugar: 10 g | Vitamin A: 1022 IU | Vitamin C: 56 mg | Calcium: 294 mg | Iron: 4 mg