Potato Masala Sandwich Recipe – Green Chutney & Chaat Masala Twist

Last Updated on 4 months by Neha Deshmukh

Potato Masala Sandwich Recipe – Green Chutney & Chaat Masala Twist

Hey everyone! If you’re anything like me, a good sandwich is a total comfort food. But sometimes, you crave something with a little zing, a little bit of that special Indian flavour. That’s where this Potato Masala Sandwich comes in! It’s packed with a vibrant green chutney, spiced-just-right potato filling, and a sprinkle of chaat masala that just takes it over the top. I first made this when I was craving something quick and satisfying, and it’s been a family favourite ever since.

Why You’ll Love This Recipe

This isn’t your average potato sandwich, trust me. It’s a flavour explosion! The cool, fresh green chutney balances beautifully with the warm, spiced potato filling. Plus, it’s surprisingly easy to make – perfect for a quick lunch, a picnic, or even a light dinner. It’s a little bit of India in every bite!

Ingredients

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

• 1 cup tightly packed coriander leaves (about 30g)
• 0.5 teaspoon chaat masala powder (around 2g)
• 1-2 green chilies, depending on your spice preference
• To taste salt
• 3-4 medium potatoes (about 500g)
• 0.5 tablespoon oil (about 7.5ml)
• 0.5 teaspoon mustard seeds (around 2.5g)
• 0.5 teaspoon cumin seeds (around 2.5g)
• 1 pinch asafoetida (hing)
• 0.25 teaspoon turmeric powder (around 1g)
• 8-10 curry leaves
• 0.33 cup chopped coriander leaves (about 20g)
• 1 medium onion, thinly sliced
• 1 medium tomato, thinly sliced
• As needed bread slices
• As needed butter

Ingredient Notes

Let’s talk ingredients! Freshness is key here.

• Coriander: Use bright green, fragrant coriander leaves for the chutney. It makes all the difference!
• Chaat Masala: This adds that signature tangy, slightly sweet, and savoury flavour. You can find it at most Indian grocery stores, or online.
• Potatoes: In India, we often use a slightly waxy potato like Red Pontiac for this, as they hold their shape well when mashed. But any all-purpose potato will work. My grandmother always boiled them with a pinch of salt and a teaspoon of oil – it keeps them from getting waterlogged!
• Bread: You can use any bread you like! White bread is classic, but whole wheat, multigrain, or even sourdough would be lovely. My kids prefer a soft, fluffy white bread.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make that vibrant green chutney. Blend the coriander leaves, chaat masala, green chilies, and salt together until you have a smooth paste. Set it aside – we’ll need it later.
2. Now, boil the potatoes until they’re tender enough to easily pierce with a fork. Peel them and mash them well. No lumps allowed!
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and hing. Sauté for a few seconds until fragrant.
4. Add the chopped green chilies, turmeric powder, and curry leaves to the pan. Sauté for another minute, then add the mashed potatoes. Mix everything well and season with salt.
5. Stir in the chopped coriander leaves. Let the potato mixture cool down a bit – it’s easier to work with when it’s not piping hot.
6. Butter one side of each bread slice. Spread a generous layer of green chutney on the unbuttered side.
7. Layer the potato masala, tomato slices, and onion slices on top of the chutney. Sprinkle with a little extra chaat masala and roasted cumin powder for an extra flavour boost.
8. Cover with another bread slice (buttered side up!) and toast in a grill or pan until golden brown and crisp. I like to press down on the sandwich while it’s toasting to get a nice, even finish.
9. Serve immediately with extra chutney or ketchup on the side.

Expert Tips

• Don’t skip the hing (asafoetida)! It adds a unique savoury depth to the potato masala.
• For a more intense flavour, roast the cumin seeds in a dry pan for a few minutes before using them.
• If you’re making the sandwich ahead of time, toast it just before serving to keep it nice and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Simply use vegan butter or a vegan spread instead of regular butter.
• Gluten-Free Option: Use your favourite gluten-free bread.
• Spice Level Adjustments: Add more or fewer green chilies to the chutney, or sprinkle on some chili flakes for extra heat.
• Street Food Style Adaptations: My friend Priya adds a sprinkle of sev (crispy chickpea noodles) to her sandwiches for that authentic street food crunch!

Serving Suggestions

These sandwiches are fantastic on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A simple salad
• A cup of chai (Indian tea)

Storage Instructions

Leftover potato masala can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to assemble the sandwiches just before serving to prevent the bread from getting soggy.

FAQs

Let’s answer some common questions:

• Can I make the potato masala ahead of time? Absolutely! It actually tastes even better after the flavours have had a chance to meld together.
• What is asafoetida (hing) and can I skip it? Asafoetida is a pungent spice that adds a unique savoury flavour. While you can skip it, it really does elevate the dish.
• What type of potatoes work best for this sandwich? A slightly waxy potato like Red Pontiac is ideal, but any all-purpose potato will do.
• Can I use a different chutney instead of green chutney? Of course! Tamarind chutney or mint chutney would also be delicious.
• How can I make this sandwich spicier? Add more green chilies to the chutney, sprinkle on some chili flakes, or use a spicier chaat masala.
• Is this sandwich suitable for kids? You can easily adjust the spice level by using fewer green chilies or omitting them altogether.

Enjoy making (and eating!) this delicious Potato Masala Sandwich. I hope it brings a little bit of Indian sunshine to your day! Let me know in the comments how it turns out for you.