Potato Aloo Sandwich Recipe – Crispy Besan Batter Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Potato Aloo Sandwich Recipe – Crispy Besan Batter Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve probably stumbled upon the magic of aloo tikki chaat or a similar potato-filled delight. This recipe is my take on that incredible street food experience – a crispy, golden Potato Aloo Sandwich! It’s the perfect blend of comforting flavors and satisfying crunch, and honestly, it’s way easier to make at home than you might think. I first made this when I was craving those street food flavors but didn’t want to brave the monsoon rains – and it quickly became a family favorite!

Why You’ll Love This Recipe

This isn’t just any sandwich. It’s a flavor explosion! The soft, spiced potato filling is perfectly complemented by the crispy besan (gram flour) batter. It’s a delightful mix of textures and tastes – savory, slightly tangy, and wonderfully satisfying. Plus, it’s a fantastic way to use up leftover boiled potatoes. Who doesn’t love a good, resourceful recipe?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 3 potato (aloo), boiled and mashed
• 1 green chilli, finely chopped (adjust to your spice preference!)
• 1 inch ginger, grated
• 1/4 tsp Kashmiri red chilli powder (for color and mild heat)
• 1/2 tsp aamchur (dry mango powder)
• 2 tbsp coriander, chopped
• 1/2 tsp chaat masala
• 1/4 tsp salt
• 1 cup besan (gram flour)
• 2 tbsp rice flour (adds extra crispness!)
• 1/4 tsp Kashmiri red chilli powder
• 1/2 tsp salt
• 1 pinch soda (baking soda)
• 1/2 cup water
• 4 bread slices
• 4 tsp green chutney
• Oil for deep frying

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this sandwich:

• Besan (Gram Flour): This is the star of the crispy coating! It’s made from ground chickpeas and gives a lovely, nutty flavor. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets. (Approx. 120g)
• Kashmiri Red Chilli Powder: Don’t skip this! It’s known for its vibrant red color and mild heat. It adds a beautiful hue to both the filling and the batter without overpowering the flavors.
• Aamchur (Dry Mango Powder): This adds a lovely tangy flavor that balances the spices beautifully. It’s a staple in Indian cooking. If you can’t find it, you can substitute with a squeeze of lemon juice, but aamchur really does add a unique depth.
• Green Chutney: Every Indian household has its own version! It’s typically made with coriander, mint, green chillies, ginger, and lemon juice. Feel free to use your favorite store-bought version or whip up a quick batch at home. My nani (grandmother) always added a little tamarind to hers – so good!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the aloo stuffing. In a large mixing bowl, combine the boiled potatoes, green chilli, ginger, coriander, red chilli powder, aamchur, chaat masala, and salt. Mix everything really well until it’s all nicely combined.
2. Now, grab your bread slices. Spread about 1 tsp of green chutney on each slice and cut them in half.
3. Place a tablespoon of the aloo stuffing on one half of each bread slice and cover with the other half to form a sandwich.
4. Time for the batter! In another bowl, whisk together the gram flour, rice flour, red chilli powder, salt, soda, and water. You want a smooth, lump-free batter – not too thick, not too runny.
5. Dip each stuffed sandwich into the batter, making sure it’s fully coated. Don’t be shy!
6. Heat oil in a deep frying pan or wok over medium heat. Carefully lower the battered sandwiches into the hot oil, frying them until they’re golden brown and wonderfully crispy, flipping occasionally.
7. Remove the sandwiches from the oil and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Make sure the oil is hot enough before frying. If it’s not, the sandwiches will absorb too much oil and become soggy.
• Don’t overcrowd the pan. Fry the sandwiches in batches to maintain the oil temperature.
• For extra crispiness, you can double-dip the sandwiches in the batter.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Simply use vegan bread and ensure your green chutney is also vegan-friendly (some recipes include yogurt).
• Gluten-Free Adaptation: Use gluten-free bread and substitute the wheat flour with a gluten-free flour blend.
• Spice Level Adjustment: Adjust the amount of green chilli and red chilli powder to suit your taste. My husband loves it extra spicy!
• Street Food vs. Home Style: For a more authentic street food vibe, serve with a side of chopped onions, coriander, and a squeeze of lemon juice.

Serving Suggestions

Serve these Potato Aloo Sandwiches hot, straight from the fryer! They’re fantastic with a side of extra green chutney or your favorite tomato sauce. A cup of chai (Indian tea) is the perfect accompaniment.

Storage Instructions

These sandwiches are best enjoyed immediately. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a toaster oven or frying pan to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Is this sandwich best served immediately? Absolutely! They’re at their crispiest and most delicious when served fresh.
• Can I make the aloo stuffing ahead of time? Yes, you can! The aloo stuffing can be made a day in advance and stored in the refrigerator.
• What is aamchur and can I substitute it? Aamchur is dried mango powder, adding a tangy flavor. If you can’t find it, a squeeze of lemon juice will work in a pinch.
• Can I bake these sandwiches instead of frying? You can, but they won’t be as crispy. Brush the battered sandwiches with oil and bake at 180°C (350°F) for about 15-20 minutes, flipping halfway through.
• What kind of bread works best for this recipe? White bread is traditional, but you can use whole wheat bread or any other bread you prefer. Just make sure it’s not too soft, or it might fall apart when frying.

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