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Potato Sandwich (Aloo Sandwich)

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.
Course Breakfast, Brunch, Snacks
Cuisine Indian
Keyword Aloo Masala Sandwich, Alu Toast, Potato Sandwich
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 3 people
Author Freda Dias

Ingredients

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

Spice mix

  • 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

Other ingredients

  • 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

Instructions

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 all the ingrdients for the chutney 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.
    Add ice cold water and blend to a paste

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. 
    Add all the ingredients for the spiced potato filling in a big bowl
  • Mix well until everything comes together. Taste a little of the potato mixture and adjust as needed.
    Prepared potato filling

Assemble and toast the sandwiches

  • Apply butter to two slices and green chutney on one of the buttered bread slice
    Butter and green chutney applied to bread slices
  • Spread a generous amount of the potato mixture on the butter+ chutney slice. Top with grated cheese.
    Bread slice topped with potato mixture and grated cheese
  • Close the slices, press gently, apply butter on the slice facing upwards. Heat a tava on medium heat.
    Butter applied on the bread slice facing upwards
  • 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.
    Toast the sandwiches
  • Repeat the above steps to making another sandwich
  • Slice the toasted sandwiches diagonally into triangles.
    Slice the toast sandwich diagonally
  • Press some nylon sev on the sides. This is optional!
    Nylon sev pressed on the sides of the sandwich

Video

Notes

Depending upon the size of your bread slices, you can make 4 to 5 sandwiches with this quantity of filling. 
The recipe for chutney yields about 1/2 cup. You can refrigerate the leftover chutney in an airtight container for up to 1 week or freeze it in an ice cube tray.
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml