Ingredients

Aloo Masala

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• a pinch asafetida
• 1 chilli finely chopped
• 10-12 curry eaves
• 1 tablespoon ginger garlic paste
• 4 boiled potatoes mashed
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala
• ¼ teaspoon amchoor powder
• ½ teaspoon cumin powder
• salt to taste
• 2 tablespoons fresh coriander

Assemble Sandwich

• 9 bread slices
• 3-4 tablespoons green chutney
• 3-4 tablespoon schezwan chutney
• 3 cheese slices
• 1 cucumber thinly sliced
• 1 tomato thinly sliced
• sandwich masala to sprinkle
• butter for cooking

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Heat oil in a pan. Now add mustard seeds and asafoetida and sauté for few seconds.
2. Add chopped green chillies, curry leaves and ginger garlic paste and sauté for another 10-15 seconds.
3. Further add boiled and mashed potatoes and mix well.
4. Now add all the dried spices; turmeric powder, red chilli powder, cumin powder, coriander powder, amchoor powder, garam masala and mix till everything is well combined.
5. Add salt and fresh coriander and mix well.
6. Cook for 2 minutes. Make sure the masala is not very dry. Add a tablespoon of water if needed.
7. Once done let it cool down for few minutes.

Assemble Sandwich

1. Take 3 slices of bread. On one slice add green chutney and schezwan chutney on the other slice.
2. Now take the masala filling and evenly spread it on one slice of bread.
3. Top it with a cheese slice or grated cheese.
4. Place the second slice on the first slice and evenly spread sliced cucumber and tomatoes on it.
5. Now sprinkle some sandwich masala.
6. On the third slice evenly spread the butter and cover the sandwich with it.
7. Heat the tawa and add butter. Now carefully place the sandwich on it. Make sure you press the sandwich well, to avoid the filling from coming out.
8. Toast the sandwich from each sides for 3-4 minutes or until light golden brown colour.
9. Serve hot with ketchup or green chutney.

Recipe Notes

• Make sure the aloo masala doesn’t have large lumps, else you wont be able to evenly spread the vegetables on top.
• Make sure the vegetables are thinly sliced, else they will fall out while flipping the sandwich while cooking.
• You can replace the chutney with ketchup if you are making it for the kids.

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