Crispy Aloo Sandwich
Crispy golden-brown bread stuffed with a spiced, fragrant potato filling, pan-grilled to perfection.
Equipment
Ingredients
Filling
potatoes (boiled, mashed)
300 g
onion (finely chopped)
1 piece
bell pepper (finely chopped)
1 piece
green chili (finely chopped)
1 piece
fresh coriander (chopped)
2 tbsp
cumin seeds
1 tsp
turmeric powder
0.5 tsp
salt
1 tsp
sunflower oil
2 tbsp
Assembly
bread slices
4 slice
butter (softened)
2 tbsp
Instructions
Prepare vegetables
Finely chop onion, bell pepper, green chili and coriander.
Boil potatoes
Boil potatoes until fork-tender, then peel and mash.
Cook potato filling
Heat oil, temper cumin seeds, add chopped vegetables and spices, then mix in mashed potatoes.
Assemble sandwiches
Butter bread slices, spread potato filling and close sandwiches.
Grill sandwiches
Toast on a hot pan until golden and crispy on both sides.
Original recipe
Storage
Best enjoyed fresh; filling can be refrigerated separately up to 2 days
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