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Potato sandwich recipe | How to make aloo sandwich recipe with bread
Easy Indian style aloo or potato sandwiches for breakfast or snack. Learn how to make sandwiches in a toaster or pan.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Prep Time
5
minutes
Cook Time
25
minutes
Total Time
30
minutes
Servings
4
Author
Swasthi
Ingredients (1 cup = 240ml )
1
potato
large (minced or boiled and mashed)
1
onion
large , sliced thinly
¼
tsp
cumin
or jeera
1
green chili
chopped
1
tsp
grated ginger
or ginger garlic paste
¼
tsp
red chili powder
¼
tsp
garam masala powder
1/8
tsp
fennel powder
or saunf powder (optional)
1
Pinch
amchur
(optional) (or lemon juice)
Salt
as needed
1
tbsp
Oil
as needed
1
tbsp
Mint
or coriander leaves
8
slices
bread
2
tbsp
Butter
or oil (as needed for toasting)
How to make the recipe
Preparing stuffing
If you prefer boil potatoes first, then do it either in a pot or cooker.
Heat oil in a pan.
Add cumin, and allow it to sizzle.
Add ginger and fry till the raw smell disappears.
Add onions, green chilies and fry till golden.
Add boiled and mashed potatoes or minced. Fry for 2 to three minutes. If using raw aloo, add water just enough to cook potatoes.
When the moisture evaporates, add garam masala, red chili powder, fennel powder and amchur powder.
Mix everything well. Mash with the back of a ladle or masher. Cook till the mixture binds well.
How to make sandwich
Trim the edges of the bread.
Butter or oil one side of the bread. Spread the curry on the other side. Place another slice on the top.
Toast it till golden.
If you do not have a toaster, you can smear the curry on one side. Toast it well on both the sides till crunchy.
Serve potato sandwich hot.
NUTRITION (estimation only)
Calories:
281
kcal
|
Carbohydrates:
38
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
15
mg
|
Sodium:
388
mg
|
Potassium:
361
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
245
IU
|
Vitamin C:
9.5
mg
|
Calcium:
100
mg
|
Iron:
3.8
mg