Potato sandwich (aloo sandwich) is a quick and easy Indian-style sandwich that makes for a hearty breakfast or a delicious snack. Crispy, buttery bread slices are sandwiched between a spiced potato and cheese filling. It tastes absolutely scrumptious and is so easy to prepare as well.
Check out my quick step-by-step video tutorial to make the best potato toast sandwich at home.
If you are on the lookout for some easy sandwich recipes, then you simply gotta try this Indian-style mashed potato sandwich recipe. It is one of my favorite sandwiches to whip up. My kids just love these sandwiches!!
You will just need some boiled and mashed potatoes, a few spices, veggies, and bread, of course! The recipe is pretty adaptable, skip or add whatever you have at home!
I love keeping boiled and mashed potatoes in the refrigerator for quick recipes like these. Not only sandwiches, but you can also use them in other recipes like cutlets or tikkis, patties, bread rolls, chapati roll, paratha, a quick sabzi, and the likes. The humble potato is truly a versatile ingredient!
You may also know this sandwich by other names such as aloo sandwich, aloo masala sandwich, aloo toast, aloo cheese sandwich, or boiled aloo sandwich. Different names for the same delicious thing!
This is a slightly different recipe from the famous Bombay masala toast sandwich. For that recipe, boiled and mashed potatoes are tempered with a few ingredients. The potato mixture is also topped with onion, bell pepper, tomato slices, and then grilled.
I prefer making these sandwiches to the Bombay toast ones because it comes together pretty quickly if you already have some boiled potatoes at hand.
Table of Contents
We love this Potata tawa sandwich recipe because it is
- Made with pantry staples
- No fancy gadgets to grill this sandwich, we are using a tawa(frying pan)
- Very adaptable
- Tastes delicious, to say the least
- Ideal for breakfast, brunch, lunch, or dinner
- Great to pack in the tiffin box
Ingredients needed to make aloo sandwich recipe
To make this potato cheese sandwich, first, you will need to make the green chutney. You can use your favorite green chutney. I’m sharing a quick recipe for coriander-mint chutney that I whip up for sandwiches. A detailed post on green chutney with variations has been pending for a long time. So, I’m just going to keep this part short.
You will need;
Fresh coriander: Along with tender stalks
Fresh mint leaves: You may skip if you wish to, though it adds a nice flavor. Be sure to only use the leaves
Cashew nuts: You can also use dalia dal, besan sev, boondi, or even coconut (fresh or desiccated). This is mainly added to thicken the chutney.
Lemon juice: Helps preserve the green color of the chutney.
Ginger, garlic, and green chillies: You may skip garlic if you want to.
Other ingredients like cumin seeds, salt, black salt, and sugar
Once you have prepared the chutney, make the potato filling. You will need the following ingredients;
Potatoes: Boiled, peeled, and mashed.
Veggies: Finely chopped onions and capsicum for some crunch and contrasting textures in the filling
Spice mix: Red chilli powder, garam masala, roasted cumin powder, chaat masala, amchur masala, salt, and pepper
Green chillies: Finely diced
Along with these, you will also need other ingredients like;
Bread slices: Use whatever you have, white, brown, multigrain, etc, they all work well. I’ve used the good ‘ol plain white sandwich bread.
Butter: Used in two steps! One, for buttering the bread slice and two, for toasting the sandwich
Green chutney: It is optional, but I highly recommend using it for additional zing in the sandwich. Check alternatives in variations below.
Cheese: Again, use whatever kind you have from the processed stuff to the high-end stuff. I’ve used Amul cheese cubes.
Nylon sev: Optional, but I like to use it for garnish. It gives it that street-style look.
p.s. I completely forgot to place the cheese and sev in the pics.
How to make Potato Sandwich – Step by step process
Step 1: Prepare the green chutney
Add 2 cups coriander leaves along with tender stalks, 1/4 cup fresh mint leaves, 1-inch ginger, 4 garlic cloves, 1/2 teaspoon cumin seeds, 2 tablespoons of cashew nuts, 2 green chillies, 1/2 teaspoon each of salt, black salt, sugar, and 1 tablespoon lemon juice. (Photos 1 to 8)
Add 2 tablespoons of ice-cold water and blend to a smooth paste. Adjust the quantity of water as needed. Taste and adjust seasonings. (Photos 9 to 12)
Step 2: Prepare the spiced potato filling
In a big bowl, add 3 medium boiled potatoes, mash the potatoes and add 1/4 cup chopped onions, 1/4 cup bell peppers, chopped green chillies, 1/4 teaspoon red chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon roasted cumin powder, 1/2 teaspoon each of garam masala, chaat masala, and dried mango powder, and 2 tablespoons of chopped coriander leaves. (Photos 13 to 18)
Mix well until everything comes together. Taste a little of the potato mixture and adjust as needed. (Photos 19 and 20)
Step 2: Assemble and toast the sandwiches
Apply butter to two slices and green chutney on one of the buttered bread slice (Photos 21 and 22)
Spread a generous amount of the potato mixture on the butter+ chutney slice. Top with grated cheese. (Photos 23 and 24)
Close the slices, press gently, apply butter on the slice facing upwards. (Photos 25 and 26)
Heat a cast-iron skillet or nonstick tawa on medium heat.
Place the sandwich, buttered side down on the tawa. Apply butter on the slice facing upwards. Toast on medium-low heat for 1-2 minutes or until golden brown. Flip and toast the other side until golden brown. (Photos 27 and 30)
If you are grilling in a panini press, or sandwich maker, apply butter on both sides and grill.
Repeat the above steps to making 2 more aloo toast sandwiches.
Slice the toasted sandwiches diagonally into triangles.
Press some nylon sev on the sides. This is optional!
Serve with green chutney and/or tomato ketchup along with some potato wafers for a filling snack.
Or make a meal out if by serving it along with some light soup like tomato soup, or sweet corn soup.
Honestly, we sometimes have this aloo masala sandwich all by itself for lunch or dinner. It is quite filling!
A few tips to make the best potato toast sandwich
Butter both slices of bread: You must apply butter on both sides of the bread slice. It creates a barrier between the bread slice and the filling, preventing the bread from becoming soggy quickly.
Use medium-low heat to roast the sandwiches: This is a pretty basic yet important tip to prevent the sandwiches from burning and rendering them inedible.
Adjust spices as per taste: Please adjust the spices as per your taste palate. Skip the red chilli powder and green chilies if making for kids. I’ve used very little red chili powder and the less spicy variety of green chilies.
Don’t skip the onions or capsicum: These two ingredients add a good texture to the otherwise plain mashed and spiced potatoes. You may skip if you aren’t a fan of either, but I highly recommend adding at least one of them. Try red or orange bell peppers instead of green.
Try a variation
This crispy potato sandwich recipe is great as it is, but as always, I am listing a few variations as well.
Healthier version: Use brown or multigrain sandwich bread and skip toasting the sandwich with butter. It won’t crisp up as nicely as the ones toasted with butter, but it will still taste great.
Schezwan sauce: You can spread schezwan sauce instead of green chutney
Add more veggies: You can top the potato mixture with sliced onion, tomato slices, capsicum slices, shredded carrots. You can also add some boiled sweet corn to the potato filling.
Chicken: You can also add some shredded, cooked chicken to the potato mixture. Reduce the quantity of potatoes accordingly.
Cheese slices: Add cheese slices instead of grated cheese over the potato mixture
Paneer: Top the potatoes mixture with grated paneer for a protein-boost!
Mayo: Use mayonnaise instead of butter, even for toasting the sandwiches. Mayo makes it nice and crispy. Try it!
Different potato filling: The recipe for the spiced potato fillling needs no cooking here. But you can choose to use leftover potato bhaji, or the South Indian style potato bhaji, or something like the filling used in my air-fried bread roll recipe. You can even flatten leftover aloo tikki or aloo patty instead of preparing the mixture. The sky is the limit, choose whatever you’d like!
Vegan: Use eggless or vegan mayonnaise instead of butter. I don’t suggest using oil here as it just won’t taste the same. You can use vegan cheese or skip the cheese altogether.
More vegetarian sandwich recipes
★ If you try this simple potato sandwich, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at [email protected] Thanks so much 🙂
Potato Sandwich (Aloo Sandwich)
For the green chutney
- 2 cups tightly packed coriander leaves along with tender stems 2 cups
- 1/4 to 1/2 cup fresh mint leaves discard stems
- 1 inch ginger, peeled
- 4 garlic cloves
- 1/2 teaspoon cumin seeds
- 2 tablespoons cashew nuts
- 2 green chillies, adjust as per desired heat
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 1/2 teaspoon black salt
- 1 tablespoon freshly squeezed lemon juice
For the spiced potato filling
- 3 boiled and mashed potatoes about 350 grams potatoes
- 1/4 cup finely chopped capsicum
- 1/4 cup finely chopped onions
- 2 tablespoons finely chopped coriander leaves
- 1 green chilli finely diced
- 1/4 teaspoon red chili powder
- 1/4 teaspoon table salt, or to taste
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon roasted cumin powder
- 1/2 teaspoon garam masala
- ½ teaspoon chaat masala
- 1/2 teaspoon dried mango powder
- 6 bread slices
- 2 tablespoons green chutney, or as required
- 6 tablespoons unsalted butter, or as needed
- 3 cubes of processed cheese, or your favorite cheese
Prepare the green chutney
- Add coriander leaves, mint leaves, ginger, garlic, cumin seeds, cashew nuts, green chillies, salt, black salt, sugar, and lemon juice in a blender.
- Add 2 tablespoons of ice-cold water to a smooth paste. Adjust the quantity of water as needed. Taste for seasonings and adjust as required.
For the potato filling
- In a big bowl, add boiled potatoes, mash the potatoes and add chopped onions, bell peppers, chopped green chillies, spice mix, and chopped coriander leaves.
- Mix well until everything comes together. Taste a little of the potato mixture and adjust as needed.
Assemble and toast the sandwiches
- Apply butter to two slices and green chutney on one of the buttered bread slice
- Spread a generous amount of the potato mixture on the butter+ chutney slice. Top with grated cheese.
- Close the slices, press gently, apply butter on the slice facing upwards. Heat a tava on medium heat.
- Place the sandwich, buttered side down on the tawa. Apply butter on the slice facing upwards. Toast on medium-low heat for 1-2 minutes or until golden brown. Flip and toast the other side until golden brown. If you are grilling in a panini press, or sandwich maker, apply butter on both sides and grill.
- Repeat the above steps to making another sandwich
- Slice the toasted sandwiches diagonally into triangles.
- Press some nylon sev on the sides. This is optional!