Potato Sandwich Recipe – Green Chili & Turmeric Indian Toastie

Last Updated on 2 months by Neha Deshmukh

Potato Sandwich Recipe – Green Chili & Turmeric Indian Toastie

Introduction

Oh, the humble potato sandwich! It’s a classic for a reason, isn’t it? This isn’t just any potato sandwich though. This one’s a little slice of my childhood – a warm, comforting Indian-spiced toastie packed with flavour. I first made this when I was craving something quick, satisfying, and a little bit different from the usual. It’s become a family favourite, and I’m so excited to share it with you! It’s perfect for a quick lunch, a rainy-day snack, or even a light dinner.

Why You’ll Love This Recipe

This potato sandwich is seriously easy to make – ready in under 30 minutes! The combination of creamy mashed potatoes, a hint of spice from green chilies, and the warmth of turmeric is just divine. Plus, it’s a fantastic way to use up leftover boiled potatoes. It’s a simple recipe that delivers big on flavour, and it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up these delicious Indian-spiced potato sandwiches:

• 2 medium Potatoes (boiled, peeled, mashed) – about 300g
• 0.5 tbsp Green chilies (chopped) – adjust to your spice preference!
• 1 pinch Turmeric powder – about ¼ tsp
• 0.25 tbsp Cumin seeds
• 1 tbsp Coriander leaves (minced)
• Salt – to taste
• 1 tbsp Oil
• 2 tbsp Mayo
• 4 Oats Bread slices
• 0.5 tbsp Oregano
• 2 tbsp Butter/Ghee

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 Maris Piper for a fluffier mash. They hold their shape well and absorb the flavours beautifully. Waxy potatoes can work in a pinch, but the texture won’t be quite as creamy.
• Green Chilies: Heat Level & Regional Preferences – Green chilies vary so much in heat! Serrano peppers are quite spicy, while milder options include jalapeños (remove the seeds for less heat). In India, we use different varieties depending on the region – you can experiment to find your favourite.
• Turmeric Powder: Quality & Benefits – Good quality turmeric powder has a vibrant colour and a slightly earthy flavour. It’s not just about taste, though – turmeric is packed with antioxidants!
• Cumin Seeds: Roasting for Enhanced Flavor – Don’t skip roasting the cumin seeds! It really brings out their aroma. Just a quick dry roast in a pan until fragrant makes a huge difference.
• Oats Bread: Nutritional Benefits & Alternatives – I love using oats bread for a little extra fibre and texture. But any bread you like will work – whole wheat, sourdough, or even white bread.
• Butter/Ghee: Flavor Differences & Usage – Ghee (clarified butter) adds a lovely nutty flavour, but butter works perfectly well too. I sometimes use a mix of both!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a skillet over medium heat. Add the cumin seeds and sauté until they start to splutter – this releases their amazing flavour.
2. Stir in the chopped green chilies and fry for about 30 seconds, until fragrant. Be careful not to burn them!
3. Now, add the mashed potatoes, turmeric powder, and salt. Mix everything well and cook for 4-5 minutes, stirring occasionally, until heated through.
4. Remove from the heat and stir in the minced coriander leaves. Set the potato mixture aside.
5. Preheat your sandwich grill or pan. Spread mayo on two slices of bread.
6. Layer the potato mixture onto the mayo-covered bread and sprinkle with oregano.
7. Top with the remaining bread slices.
8. Butter the outside of the sandwiches generously with butter or ghee.
9. Grill the sandwiches until they’re golden brown and crispy on both sides – about 3-4 minutes per side.

Expert Tips

A few little secrets to make your potato sandwiches extra special:

• Achieving the Perfect Golden-Brown Crust: Don’t overcrowd the pan! This lowers the temperature and can result in soggy sandwiches.
• Preventing a Soggy Sandwich: Make sure your potato mixture isn’t too wet. If it is, add a tablespoon of breadcrumbs to help absorb excess moisture.
• Spice Level Adjustment: Feel free to adjust the amount of green chilies to suit your taste. You can also add a pinch of red chili powder for extra heat.
• Working with Mashed Potatoes: If you’re using leftover mashed potatoes, make sure they’re not too cold. Warm them up slightly before adding them to the skillet.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Potato Sandwich: Swap the butter for vegan butter and use a vegan mayo.
• Gluten-Free Potato Sandwich: Use your favourite gluten-free bread.
• Spice Level: Mild, Medium, Hot: My family loves a good kick, so I usually go for medium-hot. But for the kids, I reduce the green chilies or omit them altogether.
• Festival Adaptation: Janmashtami or Navratri Snack: During fasting periods, you can use singhara (water chestnut flour) bread and skip the onions and garlic.

Serving Suggestions

These potato sandwiches are delicious on their own, but they’re even better with a side of:

• A simple tomato soup
• A fresh green salad
• A dollop of mint chutney

Storage Instructions

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or toaster oven for best results.

FAQs

Got questions? I’ve got answers!

• What type of potatoes work best for this sandwich? Starchy potatoes like Yukon Gold or Maris Piper are ideal for a fluffy mash.
• Can I make the potato filling ahead of time? Absolutely! You can make the potato filling a day in advance and store it in the refrigerator.
• How can I adjust the spice level of this sandwich? Adjust the amount of green chilies or add a pinch of red chili powder.
• Is it possible to bake these sandwiches instead of grilling? Yes, you can bake them at 180°C (350°F) for about 10-15 minutes, or until golden brown.
• What’s the best way to prevent the bread from getting soggy? Make sure your potato mixture isn’t too wet and butter the outside of the bread generously.