Spicy Potato Sandwich Recipe – Kashmiri Chili & Garam Masala Toastie

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Sandwich Recipe – Kashmiri Chili & Garam Masala Toastie

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavour-packed snack. This spicy potato sandwich is exactly that. It’s a childhood favourite, elevated with a little Kashmiri chili magic and a generous dose of garam masala. I first made this when I was craving something warm and satisfying on a rainy afternoon, and it’s been a go-to 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 vibrant, aromatic, and slightly spicy filling. The Kashmiri chili powder gives it a beautiful colour and a gentle warmth, while the garam masala adds layers of complexity. It’s perfect for a quick lunch, an evening snack, or even a light dinner. Plus, it’s super customizable!

Ingredients

Here’s what you’ll need to whip up these delicious toasties:

• 8 bread slices
• 2-3 medium potatoes (about 500g)
• 1-2 green chilies, finely chopped
• 0.25 teaspoon Kashmiri chili powder (approx. 1g)
• 0.25 teaspoon garam masala (approx. 1g)
• 1 teaspoon dry mango powder (amchur) (approx. 5g)
• 0.5 teaspoon cumin powder (approx. 2.5g)
• 0.5-1 tablespoon chopped coriander leaves (approx. 5-10g)
• Softened butter, as required
• Salt, as required
• Grated cheddar cheese, as required (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Kashmiri Chili Powder: The Secret to Color and Mild Heat

Kashmiri chili powder isn’t just about the spice; it’s about the colour. It gives this sandwich a gorgeous, vibrant red hue and a lovely, mild heat. If you can’t find it, you can substitute with regular chili powder, but reduce the quantity and add a pinch of paprika for colour.

Garam Masala: Aromatic Spice Blend – Regional Variations

Garam masala is a blend of warming spices, and every family has their own version! The blend I use has cinnamon, cardamom, cloves, and black pepper. Feel free to use your favourite brand or even make your own.

Potatoes: Choosing the Right Variety for Mashing

I prefer using starchy potatoes like Yukon Gold or Maris Piper for mashing. They become beautifully fluffy. Waxy potatoes will work in a pinch, but the texture won’t be quite as smooth.

Bread: Best Types for Toasting & Sandwiches

A good, sturdy bread is key. White bread, whole wheat, or even sourdough work well. I like a slightly thicker slice so it can hold up to the filling.

Butter: Salted vs. Unsalted – Which to Use?

I usually use salted butter for this recipe, as it adds a nice flavour. If you’re using unsalted butter, be sure to add a little extra salt to the potato filling.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re fork-tender. This usually takes about 15-20 minutes.
2. Once cooked, peel the potatoes and mash them in a bowl until smooth. No lumps allowed!
3. Now for the flavour bomb! Add the green chilies, Kashmiri chili powder, garam masala, dry mango powder, cumin powder, coriander leaves, and salt to the mashed potatoes. Mix everything well. Taste and adjust the seasoning as needed – everyone’s spice preference is different!
4. Lightly butter one side of each bread slice. Spread the potato mixture generously on one half of each slice. If you’re feeling cheesy, sprinkle some grated cheddar on top.
5. Cover with the remaining bread slices, butter-side up.
6. Preheat your panini press. Once hot, grill the sandwiches for 2-3 minutes per side, or until golden brown and the cheese is melted and bubbly (if using). If you don’t have a panini press, a frying pan works just as well – just press down with a spatula!
7. Serve immediately with your favourite chutney or ketchup.

Expert Tips

• Don’t overmash the potatoes, or they’ll become gluey.
• Adjust the amount of green chilies to your spice preference.
• For extra flavour, add a pinch of turmeric to the potato filling.
• A little squeeze of lemon juice brightens up the flavours.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

Vegan Potato Sandwich

Simply swap the butter for vegan butter and omit the cheese. It’s still incredibly delicious! My friend, Priya, swears by adding a sprinkle of nutritional yeast for a cheesy flavour.

Gluten-Free Potato Sandwich

Use your favourite gluten-free bread. There are some fantastic options available these days!

Spice Level Adjustment: Mild, Medium, Hot

• Mild: Reduce the green chilies to ½ or omit them altogether. Use ¼ teaspoon Kashmiri chili powder.
• Medium: Use the recipe as written.
• Hot: Add an extra green chili and increase the Kashmiri chili powder to ½ teaspoon.

Festival Adaptation: Navratri-Friendly Version (Using Sabudana Bread)

During Navratri, you can use sabudana bread (made from tapioca pearls) for a fasting-friendly version.

Serving Suggestions

These spicy potato sandwiches are fantastic on their own, but they’re even better with a side of:

• Tomato ketchup
• Cilantro chutney
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers? Not likely! But if you do have any, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in a panini press or frying pan to restore their crispness.

FAQs

Let’s answer some common questions:

Can I make the potato filling ahead of time?

Absolutely! You can make the potato filling a day in advance and store it in the refrigerator. Just give it a quick stir before using.

What’s the best way to prevent the sandwich from getting soggy?

Don’t overfill the sandwich, and make sure the bread is lightly buttered. Grilling it in a panini press helps to crisp up the bread and prevent sogginess.

Can I use a different type of cheese?

Definitely! Monterey Jack, mozzarella, or even a spicy pepper jack would be delicious.

Is it possible to bake these sandwiches instead of grilling?

Yes, you can! Place the assembled sandwiches on a baking sheet and bake at 180°C (350°F) for 10-12 minutes, or until golden brown.

What chutney goes best with this spicy potato sandwich?

Cilantro chutney is a classic pairing, but a sweet tamarind chutney also works beautifully to balance the spice.