Aloo Masala Sandwich Recipe – Green Chutney & Beetroot Twist

Last Updated on 5 months ago by Neha Deshmukh

Aloo Masala Sandwich Recipe – Green Chutney & Beetroot Twist

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty, and satisfying snacks. This Aloo Masala Sandwich is exactly that. I first made this when I was craving something flavorful but didn’t want to spend hours in the kitchen. The addition of beetroot and a generous slather of green chutney takes it to a whole new level – trust me! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your average potato sandwich. It’s a vibrant explosion of flavors and textures! The creamy aloo masala, the zing of green chutney, the earthy sweetness of beetroot, and the crunch of fresh veggies all come together beautifully. Plus, it’s super easy to make, perfect for a quick lunch, a picnic, or even a light dinner.

Ingredients

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

• 4 bread slices
• 1 cup aloo masala
• ?? cup Green chutney (adjust to your spice preference!)
• 1 tablespoon vegan butter (optional, for grilling)
• 2 teaspoon lemon juice
• Cucumber – about ½ a cucumber, sliced
• 1 tomato, sliced
• 1 boiled beetroot, sliced
• 1 teaspoon sandwich masala
• 1 onion, sliced
• 2 tablespoon grated vegan cheese (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips to make this recipe shine:

• Aloo Masala: This is the star! You can use store-bought aloo masala, but homemade is always best. Recipes vary regionally – in Maharashtra, you’ll find it spicier, while in North India, it’s often milder and includes amchur (dried mango powder) for tanginess. Feel free to adjust the spices to your liking.
• Green Chutney: A good green chutney is essential. I like mine with a good balance of cilantro, mint, and green chilies. You can find tons of recipes online, or use your favorite store-bought version. About ¾ cup is a good starting point, but add more if you really love that fresh, herby kick!
• Beetroot: Don’t skip the beetroot! It adds a beautiful color and a subtle sweetness that complements the spicy aloo masala perfectly. I prefer to boil my beetroot until tender, but you can also roast it for a more intense flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, spread butter (if using) on one side of each bread slice. Then, generously spread green chutney on the other side of each slice. Don’t be shy with the chutney – it’s what makes this sandwich sing! Sprinkle a little lemon juice over the chutney.
2. Now, add a spoonful of aloo masala onto one of the chutney-covered bread slices. Spread it evenly, making sure to cover the whole surface.
3. Layer on the cucumber slices, followed by the tomato slices.
4. Next, arrange the beetroot slices on top of the tomatoes. Sprinkle with sandwich masala for an extra layer of flavor.
5. Add the onion slices and, if you’re using it, sprinkle on the grated vegan cheese.
6. Carefully close the sandwich with the second chutney-smeared bread slice.
7. Grill in a Panini press or sandwich maker until you see those lovely grill marks appear. About 3-5 minutes should do the trick!
8. Slice diagonally and serve immediately with extra chutney or ketchup.

Expert Tips

• Don’t overfill the sandwich! It’s tempting, but it will make it difficult to grill and eat.
• For a crispier sandwich, brush the outside of the bread with a little melted butter or oil before grilling.
• If you don’t have a Panini press, you can grill the sandwich in a regular frying pan. Just press down on it with a spatula while it’s cooking.

Variations

• My friend Priya loves adding a sprinkle of sev (crispy chickpea noodles) for extra crunch. It’s a fantastic addition!
• My family enjoys adding a layer of thinly sliced cabbage for extra freshness.
• For a spicier kick, add a pinch of red chili powder to the aloo masala.

Vegan Adaptation

This recipe is already easily adaptable for vegans! Just ensure your bread and cheese (if using) are vegan-friendly. I love using a good quality vegan cheddar for this.

Spice Level Adjustment

Want to turn up the heat? Add a finely chopped green chili to the aloo masala or use a spicier green chutney. If you prefer a milder sandwich, reduce the amount of green chutney or use a milder variety.

Festival/Picnic Adaptation

These sandwiches are perfect for picnics and festivals! Wrap them individually in parchment paper or foil to keep them fresh and easy to transport.

Gluten-Free Bread Option

If you’re gluten-free, simply use your favorite gluten-free bread. There are some great options available these days!

Serving Suggestions

Serve these Aloo Masala Sandwiches with:

• A side of ketchup or more green chutney
• A refreshing glass of lassi (yogurt drink)
• A simple salad

Storage Instructions

These sandwiches are best enjoyed fresh. However, you can store leftover aloo masala in an airtight container in the refrigerator for up to 3 days. Assembled sandwiches don’t store well, as the bread will get soggy.

FAQs

What type of bread works best for this sandwich?

White bread is classic, but whole wheat, multigrain, or even sourdough work beautifully! Choose a bread that’s sturdy enough to hold all the fillings.

Can I make the aloo masala ahead of time?

Absolutely! Making the aloo masala a day or two in advance will save you time when you’re ready to assemble the sandwiches.

How can I adjust the spice level of the sandwich?

Adjust the amount of green chutney and/or add a pinch of red chili powder to the aloo masala.

Is there a substitute for beetroot if I don’t have any?

You can substitute the beetroot with thinly sliced carrots or bell peppers, but it won’t have the same sweetness and color.

Can this sandwich be made without a Panini/sandwich maker?

Yes! You can grill it in a regular frying pan, pressing down with a spatula.