Most of us who’ve spend their childhood in India, have had some version of potato sandwich. We’ve carried it in our lunch boxes, had it on picnics, and evening snack with milk for us and never ending cups of chai for our parents.
My mom would almost always have boiled potatoes in the fridge, to make me a quick snack or to entertain the guets – potato snadwich, aaloo paratha, bread pakora, bread rolls, bhel puri or papdi chaat, these were the most popular snacks, right? I do the same.
Though I love the potato sandwich that my mom makes, this is not her recipe. Long time back I ate these at a kid’s b’day party and instantly fell in love with them for their unique taste. I coaxed the mom, until she mailed me the recipe, since then I have made them many times, and everyone who’s had these sandwiches love them. I spread my love with the food I cook!!
2 big potatoes, boiled
1 small onion, finally chopped
1/2 tomato, finely chopped
1 small green chili, finely chopped
1 tsp cumin
1 tsp mustard seeds
Few cilantro/coriander leaves, finely chopped
7-8 curry leaves
1/4 tsp turmeric powder
1/4 tsp chili powder
Salt to taste
1/2 cup cilantro mint chutney
1 tsp achaar masala
Method to make the potato stuffing
In a pan heat some oil, add mustard, cumin and let them splutter, add onions and cook until translucent, follow by adding tomatoes until mushy
Add chopped green chili, turmeric, chili powder and salt.
Mash potatoes (I grate them to get an even consistency), add it to the pan, mix well and cook for 3-4 mins.
On a slice of bread (you could use any, I used a multigrain bread), spread cilantro-mint chutney, followed by the potato mix, take another slice, spread chutney, put on the top, repeat with other bread slices until you’ve finished the potato filling. I made 4 sandwiches.
Heat an iron skillet, add butter, spread evenly, toast the sandwich on both sides, until golden brown. I like to grill them on a skillet to get the extra crunchy crust. If you’re doing a big batch you could use a Panini/Sandwich maker.