Potato Besan Sandwich Recipe – Spicy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Potato Besan Sandwich Recipe – Spicy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be crispy, spicy, and utterly delicious? Even better! Today, I’m sharing my go-to recipe for Potato Besan Sandwiches – a seriously addictive Indian street food that’s surprisingly easy to make at home. I first made these when I was craving something comforting and flavorful, and they’ve been a family favorite ever since. Get ready to fall in love!

Why You’ll Love This Recipe

These aren’t your average sandwiches. The soft, spiced potato filling is coated in a wonderfully crisp besan (gram flour) batter and deep-fried to golden perfection. It’s a delightful explosion of textures and flavors – soft, spicy, crunchy, and savory all in one bite. Plus, they’re perfect for a quick afternoon snack, a party appetizer, or even a light meal.

Ingredients

Here’s what you’ll need to whip up these amazing Potato Besan Sandwiches:

• 2 medium potatoes
• 6-8 bread slices
• 1 cup besan (gram flour)
• 1/2 teaspoon carom seeds (ajwain)
• 1-2 green chilies
• 1/4 teaspoon red chili powder
• 1/2 teaspoon dry mango powder (amchur)
• 1/4 teaspoon garam masala
• 1 pinch asafoetida (hing)
• 2 tablespoons fresh coriander leaves
• 1-2 teaspoons hot oil
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make a big difference.

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Russet or Yukon Gold for this recipe. They mash beautifully and give the filling a lovely texture. About 300-400g of potatoes should do the trick.

Besan (Gram Flour): Quality and Flavor

Good quality besan is key! It should be finely ground and have a fresh, slightly nutty aroma. You can find it at most Indian grocery stores, or even in the international aisle of some supermarkets.

Carom Seeds (Ajwain): Digestive Benefits & Flavor Profile

Don’t skip the ajwain! These tiny seeds aren’t just about flavor; they also aid digestion, which is a bonus when you’re enjoying a fried treat. They have a unique, slightly pungent flavor that really elevates the sandwich.

Spices: Regional Variations in Garam Masala & Chili Powder

Garam masala blends vary from region to region in India. Feel free to use your favorite brand! As for chili powder, Kashmiri chili powder will give you a vibrant color with mild heat, while regular chili powder will pack more punch.

Asafoetida (Hing): A Unique Flavor Enhancer

Asafoetida has a…distinct smell when raw, but trust me, it transforms when cooked! It adds a savory, umami depth to the filling. A little goes a long way.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the potatoes until they’re tender. Once cooled, peel and mash them in a bowl. Don’t overmash – a little texture is nice!
2. Now, add the chopped coriander, mint leaves (if using), finely chopped green chilies, red chili powder, garam masala, dry mango powder, and salt to the mashed potatoes. Mix everything well.
3. Time for the batter! In a separate bowl, combine the besan, carom seeds, red chili powder, turmeric (if using), garam masala, and asafoetida. Add water gradually, mixing as you go, until you get a thick coating consistency. It shouldn’t be too runny.
4. Spread the potato filling evenly between two bread slices to make sandwiches. Cut them into triangles or rectangles – whatever shape you prefer!
5. Heat oil for deep frying in a pan over medium heat. Dip each stuffed bread piece in the besan batter, making sure it’s coated evenly.
6. Carefully fry the sandwiches until they’re golden brown and crispy on both sides.
7. Drain the fried sandwiches on paper towels to remove excess oil.

Expert Tips

A few little secrets to make your sandwiches extra special:

• Achieving the Perfect Batter Consistency: The batter should be thick enough to coat the bread well, but not so thick that it feels like cement. Add water a tablespoon at a time until you get it just right.
• Preventing Sandwiches from Falling Apart During Frying: Press the bread slices firmly together before dipping them in the batter. This helps them stay intact.
• Tips for Crispy & Golden Brown Sandwiches: Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.

Variations

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

• Vegan Adaptation: Simply use vegan bread and ensure your garam masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Adaptation (Using Gluten-Free Bread): This is a super easy one! Just swap out the regular bread for your favorite gluten-free bread.
• Spice Level Adjustment: Mild, Medium, Hot: Adjust the amount of green chilies and red chili powder to suit your taste. My family loves a good kick, but you can easily tone it down for kids.
• Festival Adaptation: Janmashtami or Diwali Snack: These are a huge hit during festivals! I often make a big batch for Janmashtami, as they’re a perfect savory treat alongside the sweets.

Serving Suggestions

Serve these Potato Besan Sandwiches hot, straight from the fryer! They’re fantastic with a side of mint chutney, tamarind chutney, or even just a dollop of ketchup. A cup of chai makes the perfect accompaniment.

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or air fryer to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

• Can I make the potato filling ahead of time? Absolutely! You can prepare the filling a day in advance and store it in the refrigerator.
• What is the best way to prevent the sandwiches from absorbing too much oil? Make sure the oil is hot enough before adding the sandwiches, and don’t overcrowd the pan.
• Can I bake these sandwiches instead of frying? You can! Brush the batter-coated sandwiches with oil and bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• What is asafoetida (hing) and can I substitute it? Asafoetida is a resin with a pungent aroma used for its savory flavor. If you can’t find it, you can omit it, but it does add a unique depth.
• How can I adjust the spice level for kids? Reduce or omit the green chilies and use a milder chili powder.
• What chutneys or sauces pair best with these sandwiches? Mint chutney, tamarind chutney, and even a simple tomato ketchup are all great options!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!