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Indian Masala Bread Sandwich with Spiced Potato filling

Indian Masala Bread Sandwich with Spiced Potato Filling

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 Sandwiches

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the potatoes

  1. 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

  1. 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).
  2. Stir in turmeric, red chili powder, and salt. Cook for another minute.
  3. 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

  1. 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.)
  2. On four slices (butter‑side up), layer spiced potato filling evenly. Top with tomato, cucumber, and shredded lettuce.
  3. Place remaining bread slices on top, butter‑side down, to close the sandwich.

Toast (optional)

  1. 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

  1. Cut each sandwich in half diagonally and serve warm. Great alongside ketchup, extra chutney, or a glass of hot chai.