This vibrant Indian masala bread sandwich delivers a delicious, filling twist on beloved vegetarian sandwich recipes Indian cooks love. Imagine pillowy white bread encasing a warmly spiced potato mash, with just the right hint of green chutney—perfect for hearty breakfasts or healthy tiffin recipes. It’s easy to make yet feels special—a true crowd pleaser among bread snacks Indian style.
Indian Masala Bread Sandwich with Spiced Potato Filling
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Breakfast, Snack
Cuisine Indian
Saucepan with lid to boil potatoes. If you don’t have a lid, cover with foil or a plate.
Skillet or nonstick pan for sautéing the filling. A wok or sauté pan works fine too.
Fork or masher to mash cooked potatoes. If unavailable, use a potato ricer or back of a spoon.
Spatula or wooden spoon for stirring.
Knife and Cutting Board for slicing veggies.
Plates and napkins for assembling and serving.
For the Spiced Potato Filling (aloo sandwich recipe base)
- 3 medium-size potatoes about 400 g
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 1 medium onion finely chopped
- 2 green chilies finely sliced (optional)
- 1 tsp fresh ginger grated
- ¼ tsp turmeric powder
- ½ tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 2 tbsp chopped fresh coriander leaves
For the Masala Coating & Assembly
- 8 slices white or whole wheat sandwich bread soft, without crust cuts optional
- 2 tbsp butter or mayonnaise at room temperature
- 2 tbsp green chutney coriander‑mint, optional but highly recommended
- 1 small tomato thinly sliced
- ¼ cucumber thinly sliced
- ¼ cup shredded lettuce or cabbage
Prep the potatoes
Wash and boil potatoes in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer for ~12–15 minutes until tender. Drain, cool slightly, then peel and mash them with a fork or masher.
Make the spiced filling
In a skillet over medium heat, warm oil. Add mustard seeds; when they sputter, toss in cumin seeds. Once fragrant (~30 sec), add chopped onion, green chilies, and ginger. Sauté until onions are translucent (2–3 minutes).
Stir in turmeric, red chili powder, and salt. Cook for another minute.
Add mashed potatoes and mix thoroughly. Cook 2–3 minutes, mashing gently to bring everything together. Stir in garam masala and coriander. Remove from heat. You now have the spicy potato mixture used widely in aloo sandwich recipe versions.
Assemble the sandwiches
Spread butter or mayonnaise on one side of each bread slice. (Use green chutney instead or in combination to evoke flavors of bombay sandwich recipe tradition.)
On four slices (butter‑side up), layer spiced potato filling evenly. Top with tomato, cucumber, and shredded lettuce.
Place remaining bread slices on top, butter‑side down, to close the sandwich.
Toast (optional)
For a warm crunch, lightly toast each sandwich in a dry skillet over medium heat, pressing gently and flipping after 2 minutes so both sides are golden. This step adds flair—similar to bread breakfast ideas Indian families enjoy.
Serve immediately
Cut each sandwich in half diagonally and serve warm. Great alongside ketchup, extra chutney, or a glass of hot chai.
Pairings
- Tea: Masala chai or ginger tea complement the spices perfectly.
- Drinks: Amasala lassi or a homemade lime soda balances the potato’s richness.
- Condiments: Extra coriander-mint chutney elevates flavor; ketchup works too for the kids.
- Sides: Serve with crispy baked fries, masala peanuts, or even a small bhel puri for variety.
- Variants: You can turn this into a bread rolls recipe Indian‑style by rolling the filling in preserves and lightly frying—or make a bread pizza recipe Indian twist by topping open‑faced slices with cheese and baking.
FAQs
1. Can I use potato varieties such as russet or red potatoes?
Absolutely. Russets mash well and stay creamy, while red ones have more texture. Both work great.
2. Should I use potato breast or thigh?
This is a potato dish—ignore chicken parts here! You can make it vegeterian easily.
3. Can I substitute dairy butter with vegan margarine?
Yes. Vegan margarine or olive oil spread both make this vegan-friendly while keeping it healthy tiffin recipes worthy.
4. Is it possible to make this in advance?
You can prepare the potato mix and chutney up to one day ahead; store separately in the fridge. Assemble and toast just before eating to avoid soggy bread.
5. Can I use brown or multi‑grain bread?
Totally! Using whole wheat or multi-grain bread keeps it wholesome—great for Indian sandwich recipes or healthy breakfast ideas.
