Potato sandwich makes for a quick, easy and delicious breakfast & snack. In this post I share 2 ways to make grilled potato sandwiches. Also known as aloo sandwiches, these are very popular in the Indian cafes and canteens. They are made in so many ways but are always spiced & taste super delicious. These are kids’ friendly and are great for parties too.
To make these, all you need is some boiled potatoes, spices, herbs and bread of your choice. Within a jiffy these are ready for a treat. Serve them with schezwan sauce, ketchup, green chutney or any favorite dip of your choice. You can also serve them with a cup of masala chai or coffee.
These also go well in school or office box for a quick lunch or snack. Potato sandwiches are always in demand in my home as my kids love any kind of sandwiches. Since these have potatoes stuffed in them, they are a super favorite. Sometimes I put them in their school box too with some green chutney.
The stuffing can be made ahead and refrigerated for 2 days. You will need only 5 mins to preparing the stuffing and a few more minutes for grilling the sandwiches.
There are 3 possible ways you can make the filling for spiced potato sandwiches. For the first method you need boiled potatoes. Either you can pressure cook, steam or boil the whole potatoes in a pot. For the second method I cooked everything in one pan using raw potatoes, more like a curry.
I have shown the first 2 ways in this post and for the third method you can refer this aloo masala post. Sometimes I make it that way since the filling can be done in instant pot. I make this on occasions and love that version too.
For the grilling part you can either grill it in a sandwich toaster, oven or on a griddle. I have given the instructions for all these.
How to make aloo sandwich -1
1. Wash and peel 300 grams potatoes (1 large or 2 medium). I prefer to quarter them and steam over a pot just until done. You can also boil the whole potatoes in a pressure cooker for 3 whistles or for 5 to 9 mins in the instant pot depending on the size of your potatoes.
2. To a mixing bowl, add
½ teaspoon grated ginger
1 green chili chopped (optional)
1 tbsp chopped coriander leaves
½ teaspoon red chili powder
¼ teaspoon salt (adjust to taste)
1/8 teaspoon turmeric
¼ to ½ teaspoon garam masala (adjust to taste)
½ teaspoon coriander powder. Pour 1 to 2 tsp ghee or oil over the spices. I prefer to use hot ghee as it helps to bring out the aroma of the other ingredients used. However it is optional.
3. Mix up everything. You can also add lemon juice or amchur now.
4. Add mashed potato. Mix up everything well. Taste test and add more spices, salt or lemon juice to taste.
5. Smear softened butter or ghee on one side of the bread. I prefer ghee. Turn the bread slices to the other side. If you want you can also smear some green chutney or schezwan sauce and then spread the aloo masala. Cover with another slice and smear butter or ghee on the outer side. You can also smear chutney or sauce on both the slices.
6. Heat the sandwich griller and grill the sandwiches for 3 to 5 mins until crisp. Alternately you can also toast them on a hot griddle on both the sides until crisp & golden.
Cut aloo sandwiches to squares or triangles and serve with green chutney or schezwan sauce.
How to make potato sandwich – 2
1. Add 1 tablespoon oil to a pan and heat it. Then add cumin sees. When the seeds splutter, add half teaspoon ginger paste or grated ginger and fry till you smell good. Add 1 medium sliced onion, 2 to 3 curry leaves and 1 chopped green chili. Saute till the onions turn lightly golden. While the onions fry, peel and mince 1 large raw potato or mash boiled potato, whichever you prefer.
2. Add minced raw potato or mashed boiled potato. Fry for 3 to 4 minutes.
3. Skip this step if using boiled potatoes. If using raw mined potatoes, add water just enough to cover the potatoes.Cover and cook till the potatoes are soft cooked and tender. Since they are mined they cook faster.
4. Add 1/8 teaspoon turmeric, ¼ teaspoon fennel powder (optional), ¼ teaspoon pepper powder(optional), ¼ teaspoon amchur (optional), ½ teaspoon garam masala and ½ teaspoon red chili powder. I added chili powder later, since I forgot.
5. Fry everything well till you get a nice aroma of the masala and the fennel seeds powder. Everything should blend well, potatoes soft cooked and fairly dry.
6. Smear butter on one side of the bread for crust. On the inner side, spread the curry in a thin layer, sprinkle some coriander leaves if you like.
7. If you do not have a toaster, you can toast on a tawa on both the sides. Gently flip the bread & toast on the other side. The filling tastes so good on its own that you can simply spread it over toasted bread slices and serve.
If making in toaster. Cover with another slice and toast following the manufacturers guidelines. Serve potato sandwich with tea or with any of your favorite dips.
Ingredients (US cup = 240ml )
- 1 potato large or 2 medium (300 grams)
- 1 green chili chopped (optional)
- ½ to ¾ teaspoon grated ginger
- ¼ to ½ teaspoon red chili powder (adjust to taste)
- ¼ to ½ teaspoon garam masala powder (adjust to taste)
- ⅛ teaspoon turmeric
- 1 tablespoon lemon juice (optional) (or ¼ teaspoon amchur)
- ¼ to ⅓ teaspoon salt (optional)
- 1 tbsp coriander leaves (finely chopped)
- 1 teaspoon ghee (optional)
- 4 slices bread (prefer wholemeal or sourdough bread)
- 2 tbsp butter or oil (as needed for toasting)
- ¼ cup green chutney (optional or schezwan sauce)
- Boil potatoes whole or cubed however you prefer. You can steam or pressure cook the whole potatoes in a pressure cooker or in a instant pot. You can also boil them in a pot, covering with enough water. Cook them until fork tender. Cool them and peel.
- Add ginger, garam masala, red chilli powder, turmeric, salt & green chilli to a mixing bowl.
- Optional – Heat 1 tsp ghee in a small pan and pour it over the spices to bring out the aroma.
- Add the boiled potatoes and mash them. Mix everything well and taste test. Add more salt and spice if needed. When the mixture slightly cools down, squeeze in the lemon juice.
How to make potato sandwich
- Spread butter over the bread slices. If you want you can also spread green chutney or schezwan sauce or any other sauce on the other side.
- Then spread the potato masala. Cover with another bread slice with the buttered side out. Then toast the sandwiches in a preheated hot toaster until golden and crisp.
- You can also air fry on 360 F (180 C) for 3 mins in a non-preheated fryer. Or for 2 minutes in a preheated air fryer.
- Alternately you can toast these aloo sandwiches on a griddle. The other option is to simply toast them in oven for 5 to 6 mins at 360 F or 180 C.
- Serve potato sandwiches hot with tea or any sauce.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Potato sandwich recipe first published in November 2014. Updated and republished in March 2021.