Potato Sandwich Recipe – Authentic Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Potato Sandwich Recipe – Authentic Indian Street Food Snack

Hello friends! If you’ve ever wandered the bustling streets of India, you’ve probably stumbled upon the irresistible aroma of potato sandwiches sizzling in hot oil. These aren’t your average sandwiches – they’re a burst of flavour, a delightful crunch, and a comforting taste of home. I first made these when I was craving a little piece of India while living abroad, and honestly, they instantly transported me back! Today, I’m so excited to share my family’s recipe with you. Get ready to make some seriously delicious potato sandwiches!

Why You’ll Love This Recipe

This potato sandwich recipe is more than just a snack; it’s an experience. It’s crispy, flavourful, and incredibly satisfying. Perfect for a quick evening tea, a rainy day treat, or even a festive gathering. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. You’ll love how the soft, spiced potato filling contrasts with the crunchy, golden-brown exterior.

Ingredients

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

• 12-14 medium size Potatoes
• 2 teaspoon Ginger Garlic Paste
• 1 teaspoon Green Chili Paste
• 15-16 Curry leaves
• 0.25-0.5 teaspoon Turmeric Powder
• 0.25 teaspoon Mango Powder / Lemon Juice
• 1 teaspoon Oil
• 1 tablespoon Chopped coriander
• Salt to taste
• 16-18 big size Bread Slices (400g)
• 1-1.5 cup Bengal Gram Flour (Besan)
• 3-4 tablespoon Rice Flour
• 2 tablespoon Hot Oil
• Oil for deep frying (as needed)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety

I prefer using starchy potatoes like Yukon Gold or Russet for this recipe. They mash beautifully and give the filling a lovely texture. About 600-700g of potatoes should do the trick.

Besan (Bengal Gram Flour): A Staple in Indian Cooking

Besan is the heart of many Indian snacks! It gives the batter a beautiful golden colour and a slightly nutty flavour. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.

Rice Flour: For Extra Crispiness

Don’t skip the rice flour! It’s the secret to that incredible crunch. A little goes a long way, so 3-4 tablespoons is perfect.

Curry Leaves: The Aromatic Heart of South Indian Flavors

Curry leaves add a unique, fragrant flavour that’s essential to this recipe. If you can find fresh ones, that’s fantastic! If not, dried curry leaves will work in a pinch, but the flavour won’t be quite as vibrant.

Ginger-Garlic Paste: Fresh vs. Store-Bought

Freshly made ginger-garlic paste is always best, but store-bought is perfectly fine if you’re short on time. Just make sure it’s good quality.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your potatoes until they’re tender – you should be able to easily pierce them with a fork. Once cooled enough to handle, peel and mash them until smooth. No lumps allowed!
2. Now, heat 1 teaspoon of oil in a pan over medium heat. Add the ginger-garlic paste, green chili paste, and curry leaves. Sauté for 2-3 minutes, until fragrant. This is where the magic starts to happen!
3. Add the turmeric powder, mashed potatoes, salt, and mango powder (or lemon juice) to the pan. Mix everything really well, ensuring the spices are evenly distributed. Don’t forget the chopped coriander!
4. Let the potato mixture cool completely. This is important – warm stuffing will make the bread soggy.
5. While the stuffing cools, let’s make the batter. In a bowl, combine the besan, rice flour, and salt. Gradually add water, mixing until you get a thick, smooth consistency. Stir in 2 tablespoons of hot oil – this makes the batter extra crispy.
6. Time to assemble! Spread the potato stuffing evenly between the bread slices. Cut each sandwich into 4 equal pieces.
7. Heat oil for deep frying over medium heat. Dip each sandwich piece into the batter, making sure it’s fully coated. Carefully drop them into the hot oil and fry until golden brown and crispy.
8. Remove the sandwiches from the oil and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking.
• For a more intense flavour, add a pinch of red chili powder to the potato stuffing.
• Make sure the oil is hot enough before adding the sandwiches. If it’s not hot enough, they’ll absorb too much oil.

Variations

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

Vegan Potato Sandwich

This recipe is already naturally vegan! Just double-check your bread doesn’t contain any dairy.

Gluten-Free Potato Sandwich

Simply use gluten-free bread! There are some fantastic gluten-free options available these days.

Spice Level Adjustment (Mild, Medium, Hot)

Adjust the amount of green chili paste to control the spice level. For a mild sandwich, use just a pinch. For a fiery kick, add a little more!

Festival Adaptations (Janmashtami, Diwali Snacks)

These sandwiches are a huge hit during festivals like Janmashtami and Diwali. They’re a perfect savoury snack to balance out all the sweets. My grandmother always made a huge batch for Diwali!

Serving Suggestions

Serve these potato sandwiches hot, straight from the fryer! They’re delicious on their own, but even better with a side of your favourite chutney or sauce. I love them with mint-coriander chutney or a sweet tamarind chutney.

Storage Instructions

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

FAQs

Let’s answer some common questions!

What type of potatoes work best for this recipe?

Starchy potatoes like Yukon Gold or Russet are ideal. They mash well and give the filling a great texture.

Can I make the potato stuffing ahead of time?

Absolutely! You can make the stuffing a day in advance and store it in the refrigerator. Just make sure to let it come to room temperature before assembling the sandwiches.

How can I adjust the spice level of the sandwich?

Adjust the amount of green chili paste. Less for mild, more for hot!

Is it possible to bake these sandwiches instead of frying?

Yes, you can! Brush the battered sandwiches with oil and bake at 180°C (350°F) for 15-20 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still delicious.

What is the best chutney or sauce to serve with potato sandwiches?

Mint-coriander chutney, sweet tamarind chutney, or even a simple tomato ketchup all work wonderfully.

Can I use whole wheat bread for a healthier option?

Definitely! Whole wheat bread is a great alternative for a healthier sandwich.

Enjoy making these delicious potato sandwiches! I hope they bring a little bit of Indian sunshine into your kitchen. Let me know how they turn out in the comments below!