Spicy Potato Sandwich Recipe – Indian Masala Toast with Fennel & Cumin

Last Updated on 2 months by Neha Deshmukh

Spicy Potato Sandwich Recipe – Indian Masala Toast With Fennel & Cumin

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, satisfying snacks. And let me tell you, this Spicy Potato Sandwich is a total game-changer. It’s Indian-spiced comfort food, packed into a crispy, golden toastie. I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen – and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average potato sandwich. We’re taking humble mashed potatoes and transforming them into a flavour explosion with a blend of warming Indian spices. It’s super easy to make, perfect for a quick breakfast, lunch, or evening snack, and honestly? It’s just delicious. Plus, the subtle sweetness of fennel really elevates the whole thing.

Ingredients

Here’s what you’ll need to whip up these amazing sandwiches:

• 15 small milk or wheat bread slices
• 4 medium boiled potatoes (about 500g)
• 0.5 tsp cumin seeds
• 0.5 tsp fennel seeds powder
• 1.5 tsp red chili powder (adjust to your spice preference!)
• 1 tsp garam masala powder
• 0.25 tsp turmeric powder
• 2 tbsp finely chopped mint or coriander leaves
• 0.5 tsp vanilla extract
• Oil or butter, for toasting

Ingredient Notes

Let’s talk spices! The combination of cumin and fennel is what really makes this sandwich special. Fennel seeds (and the powder) have a lovely anise-like flavour that adds a unique warmth. You can find fennel seeds in most Indian grocery stores, or even in the spice aisle of larger supermarkets.

Don’t be shy with the garam masala – it’s the heart of the Indian flavour profile. And a little turmeric not only adds colour but also a lovely earthy note. Fresh herbs are best, but if you only have dried, use about 1 tablespoon. I like to use a mix of mint and coriander, but feel free to use just one if you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until they’re beautifully tender. Once cooled enough to handle, peel them and mash them thoroughly. No lumps allowed!
2. Now for the fun part: the spice blend. Add the red chili powder, garam masala, turmeric, cumin seeds, fennel powder, salt, and chopped herbs to the mashed potatoes. Mix everything really well until it’s all combined.
3. Spread a thin layer of tomato ketchup on one slice of bread and generously spread the potato masala on another.
4. Press the two slices together firmly to create your sandwich.
5. Heat a dosa pan (or a flat griddle) over medium heat. Add a little oil or butter.
6. Toast the sandwich on both sides until it’s golden brown and crispy. Keep an eye on it – you don’t want it to burn!

Expert Tips

• Don’t overcrowd the pan. Toast the sandwiches in batches for even cooking.
• For extra flavour, add a pinch of chaat masala to the potato filling.
• A little bit of lemon juice in the potato mixture brightens up the flavours.
• Pressing the sandwich firmly while toasting helps it cook evenly and get nice and crispy.

Variations

• Cheesy Goodness: My kids love it when I sneak a slice of cheese (cheddar or mozzarella works great) into the sandwich before toasting.
• Veggie Boost: Add some finely chopped onions, bell peppers, or peas to the potato filling for extra texture and nutrients.
• Spicy Jalapeño: For a real kick, add a few finely chopped jalapeños to the potato mixture.

Vegan Adaptation

This recipe is easily made vegan! Just ensure your bread is vegan-friendly (some contain milk or eggs). You can also use a vegan butter or oil for toasting.

Gluten-Free Adaptation (using gluten-free bread)

Need a gluten-free option? Simply swap out the regular bread for your favourite gluten-free bread slices. Just be mindful that gluten-free bread can sometimes be a little more delicate, so handle it gently.

Spice Level Adjustment (mild, medium, hot)

• Mild: Reduce the red chili powder to 0.5 tsp or omit it altogether.
• Medium: Stick to the 1.5 tsp of red chili powder.
• Hot: Add an extra 0.5 tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptation (Quick snack for Janmashtami or Ganesh Chaturthi)

This sandwich is a fantastic quick snack to offer during festivals like Janmashtami or Ganesh Chaturthi. It’s easy to make in larger batches and everyone loves it!

Serving Suggestions

Serve these Spicy Potato Sandwiches hot, straight off the pan! They’re delicious on their own, but you can also pair them with:

• A side of mint-coriander chutney
• A cup of chai (Indian tea)
• A simple tomato salad

Storage Instructions

Leftover potato masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before using. Assembled sandwiches are best enjoyed fresh, but can be stored in the fridge for a day and reheated (though they won’t be as crispy).

FAQs

What type of bread works best for this sandwich?

I prefer using soft, white bread or whole wheat bread. But honestly, any bread you like will work!

Can I make the potato masala ahead of time?

Absolutely! You can make the potato masala a day or two in advance and store it in the fridge. This makes assembling the sandwiches even quicker.

How can I adjust the spice level of this sandwich?

As mentioned above, adjust the amount of red chili powder to control the heat.

What is fennel powder and where can I find it?

Fennel powder is made from ground fennel seeds and has a sweet, anise-like flavour. You can find it in Indian grocery stores or the spice aisle of larger supermarkets.

Can I grill this sandwich instead of using a dosa pan?

Yes, you can! Grill the sandwich over medium heat until golden brown and crispy.