Beetroot Potato Sandwich Recipe – Indian Street Food Grill

Last Updated on 4 months by Neha Deshmukh

Beetroot Potato Sandwich Recipe – Indian Street Food Grill

Introduction

Oh, the humble sandwich! But trust me, this isn’t just any sandwich. This Beetroot Potato Sandwich is a little slice of Indian street food heaven, packed with flavour and seriously satisfying. I first stumbled upon this while wandering through a market in Mumbai, and I’ve been recreating it in my kitchen ever since. It’s the perfect quick lunch, afternoon snack, or even a light dinner. Plus, it’s way easier to make than you might think! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This sandwich is a delightful mix of textures and tastes. The soft, buttery bread gives way to layers of earthy beetroot and potato, a zingy chutney, and a sprinkle of warming spices. It’s vegetarian, easily made vegan, and totally customizable to your spice preference. Honestly, once you try it, you’ll be hooked! It’s a fantastic way to enjoy the goodness of beetroot and potatoes in a fun, portable format.

Ingredients

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

• 1 medium beetroot
• 2 small potatoes
• 1 cucumber
• 2 tomatoes
• 1 onion
• 1 cup coriander leaves (about 60g)
• ?? tsp cumin powder (about 1/2 tsp)
• 1-2 green chilies
• 1-2 garlic cloves
• ??-?? tsp lemon juice (about 1-2 tsp)
• ?? tsp black salt (about 1/2 tsp)
• White salt to taste
• 8 bread slices
• Butter as needed
• Chaat masala to taste
• Roasted cumin powder to taste

Ingredient Notes

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

• Black Salt (Kala Namak): Don’t skip this! It has a unique, slightly sulfurous flavour that really elevates the chutney. It’s a staple in Indian cuisine and adds an authentic touch. You can find it at most Indian grocery stores or online.
• Chaat Masala: This spice blend varies regionally. Some are tangier, others spicier. Feel free to use your favourite brand – they all add a lovely complexity.
• Fresh Coriander: Seriously, use fresh coriander (cilantro). It makes all the difference in the chutney. Dried just doesn’t compare.
• Beetroot & Potatoes: Steaming or boiling them until just tender is key. You want them to slice easily without falling apart.
• Green Chilies: Adjust the quantity based on your spice tolerance!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, steam or boil your beetroot and potatoes until they’re tender enough to slice easily. Once cooled, thinly slice all your vegetables – beetroot, potatoes, cucumber, tomatoes, and onion.
2. Now for the star of the show: the chutney! In a blender, combine the coriander leaves, cumin powder, green chilies, garlic cloves, lemon juice, black salt, and regular salt. Blend until you have a smooth, vibrant green chutney. Add a splash of water if needed to get the right consistency.
3. Lightly butter each slice of bread. Then, spread a generous layer of that gorgeous green chutney on the inside of four bread slices.
4. On one of the chutney-covered bread slices, layer the potato slices. Sprinkle with chaat masala and roasted cumin powder – don’t be shy!
5. Next, add the tomato, onion, cucumber, and beetroot slices. Season again with a little chaat masala and roasted cumin powder.
6. Top with another bread slice (chutney-side down!). Butter the outside surfaces of both the top and bottom bread slices.
7. Now, it’s grilling time! Place the sandwich in a sandwich maker or panini press and grill for 2-3 minutes, or until golden brown and beautifully crispy. If you don’t have either, a frying pan works too – just press down with a spatula!
8. Slice diagonally and serve immediately. Extra chutney or ketchup on the side is always a good idea!

Expert Tips

• Don’t overcrowd the sandwich with fillings. A neat, well-layered sandwich grills much better.
• For extra flavour, marinate the sliced vegetables in a little lemon juice and spices for 10-15 minutes before assembling the sandwich.
• If your chutney is too thick, add a teaspoon of water at a time until you reach your desired consistency.

Variations

• Vegan Adaptation: Simply use vegan butter or oil to grill the sandwich.
• Gluten-Free Adaptation: Use your favourite gluten-free bread! There are some really good options available these days.
• Spice Level Adjustment: If you’re sensitive to spice, start with just one green chili or remove the seeds. If you like it hot, add another chili or a pinch of cayenne pepper to the chutney.
• Festival Adaptation: My aunt always makes these during Janmashtami or Navratri as a delicious and satisfying snack. They’re perfect for fasting too, as long as you check the ingredients are allowed during your fast.
• Cheese Please!: My kids love a slice of cheese (paneer or cheddar) added to the sandwich before grilling.

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 masala chai

Storage Instructions

These are best enjoyed fresh, but you can store leftover chutney 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 is the best type of bread to use for this sandwich? White bread is traditional, but whole wheat or multigrain bread also work well. Choose a bread that’s sturdy enough to hold the fillings without falling apart.
• Can I make the chutney ahead of time? Absolutely! The chutney can be made a day or two in advance and stored in the refrigerator.
• How can I adjust the sweetness/sourness of the chutney? Add a little sugar for sweetness or more lemon juice for sourness. Taste as you go!
• What is black salt and why is it used in Indian cuisine? Black salt, or kala namak, is a volcanic rock salt with a distinctive sulfurous flavour. It’s used in Indian cuisine to add a unique depth of flavour and is often used in chaats and raitas.
• Can I bake this sandwich instead of grilling it? Yes, you can! Preheat your oven to 180°C (350°F). Assemble the sandwich, brush the outside with butter, and bake for 10-12 minutes, or until golden brown and crispy.