Potato Pea Aloo Sandwich Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Potato Pea Aloo Sandwich Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good sandwich. But sometimes, you crave something a little more… exciting, right? Well, let me introduce you to the Aloo Sandwich – a beloved Indian street food that’s packed with flavour and surprisingly easy to make at home. I first made this when I was craving something comforting and quick, and it’s been a family favourite ever since! It’s the perfect blend of spice, potato-y goodness, and crispy bread. Let’s get cooking!

Why You’ll Love This Recipe

This Aloo Sandwich isn’t just a sandwich; it’s a little slice of India! It’s quick to whip up – perfect for a speedy lunch or a satisfying snack. The filling is wonderfully spiced, and the combination of soft potatoes and sweet peas is just divine. Plus, it’s totally customizable to your spice preference. Trust me, once you try this, you’ll be hooked!

Ingredients

Here’s what you’ll need to make this delicious Aloo Sandwich:

• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• Pinch of hing (asafoetida)
• Few curry leaves
• ½ onion, finely chopped
• 1 inch ginger, grated
• ½ tsp turmeric powder
• ½ tsp chilli powder (adjust to taste)
• ½ tsp cumin powder
• ½ tsp garam masala
• 2 tbsp peas (fresh or frozen)
• 3 medium potatoes, boiled and mashed
• ½ tsp pepper powder
• ½ tsp salt (or to taste)
• 2 tbsp chopped coriander
• 2 tsp lemon juice
• Bread slices
• Green chutney
• Butter
• Tomato sauce

Ingredient Notes

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

• Hing (Asafoetida): Don’t skip this! It adds a unique, savoury flavour that’s essential to Indian cooking. It can be a little strong, so a pinch goes a long way. You can find it at most Indian grocery stores, or online.
• Garam Masala: This spice blend varies regionally. Some are more cinnamon-forward, others more cardamom-y. Feel free to use your favourite brand – they all add a lovely warmth.
• Bread: While white bread is classic, you can use whole wheat, multigrain, or even pav (Indian bread rolls sliced open) for a different texture and flavour. My grandma always used a slightly sweet bread, which I secretly love!
• Potatoes: Starchy potatoes like Yukon Gold or Russet work best for a fluffy aloo masala.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds, hing, and curry leaves. Let them sizzle for a few seconds – this is where the magic begins!
2. Add the chopped onions and grated ginger. Sauté until the onions turn translucent and slightly golden.
3. Stir in the turmeric powder, chilli powder, cumin powder, and garam masala. Cook for about a minute, until fragrant. This blooms the spices and releases their flavour.
4. Add the peas and sauté for 2 minutes. They should be slightly softened but still have a bit of bite.
5. Now, add the boiled and mashed potatoes, pepper powder, and salt. Mix everything together really well, ensuring the spices are evenly distributed.
6. Stir in the chopped coriander and lemon juice. Give it one final mix to form the aloo masala filling. Taste and adjust the seasoning if needed.
7. Spread butter and green chutney on one slice of bread. Generously top it with the aloo masala.
8. Spread butter and tomato sauce on another slice of bread. Carefully close the sandwich.
9. Toast the sandwich on a pan or grill until both sides are golden brown and crispy. I like to press down on it gently with a spatula to ensure even toasting.
10. Slice the sandwich in half and serve immediately with extra chutney or sauce on the side.

Expert Tips

• Don’t overcook the peas – you want them to retain a little texture.
• Mashing the potatoes while they’re still warm makes it easier to get a smooth consistency.
• For extra flavour, add a sprinkle of chaat masala to the aloo masala.

Variations

• Vegan Adaptation: Simply use vegan butter and ensure your bread and chutney are vegan-friendly.
• Gluten-Free Adaptation: Use your favourite gluten-free bread.
• Spice Level Adjustment: For a milder sandwich, reduce the amount of chilli powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chillies to the masala. My brother loves his extra spicy!
• Festival Adaptations: This sandwich is perfect for picnics or as a light meal during festivals like Holi or Diwali.

Serving Suggestions

This Aloo Sandwich is fantastic on its own, but it’s even better with:

• A side of mint-coriander chutney
• A cup of masala chai
• Some crunchy papdi (Indian crackers)

Storage Instructions

Leftover aloo masala can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before using. Assembled sandwiches are best enjoyed fresh, as the bread can get soggy.

FAQs

What type of potatoes work best for aloo masala?

Starchy potatoes like Yukon Gold or Russet are ideal for a fluffy, mashed texture.

Can I make the aloo masala ahead of time?

Absolutely! You can make the aloo masala a day or two in advance and store it in the fridge.

What is Hing and where can I find it?

Hing, or asafoetida, is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.

Can I use frozen peas in this recipe?

Yes, frozen peas work perfectly fine! Just make sure to thaw them slightly before adding them to the pan.

How can I make this sandwich spicier?

Add a pinch of cayenne pepper, some chopped green chillies, or increase the amount of chilli powder.

What chutneys pair well with this Aloo Sandwich?

Mint-coriander chutney, tamarind chutney, or even a spicy garlic chutney are all delicious options!