Potato Sandwich Recipe – Spicy Indian-Style Toast

Last Updated on 4 months by Neha Deshmukh

Potato Sandwich Recipe – Spicy Indian-Style Toast

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, satisfying snacks. And let me tell you, this spicy Indian-style potato sandwich is a total game-changer. It’s comforting, flavorful, and comes together in under 30 minutes – perfect for a busy weeknight or a weekend treat. I first made this when I was craving something warm and savory, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t your average potato sandwich. We’re taking humble potatoes and elevating them with a vibrant blend of Indian spices, a creamy white sauce, and a satisfyingly crispy toast. It’s a delightful fusion of flavors and textures that will leave you wanting more. Plus, it’s super customizable – you can adjust the spice level to your liking and even adapt it to suit dietary needs.

Ingredients

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

• 1 large potato
• 1 onion
• 1 tomato
• 2 tbsp oil (tablespoons)
• 1 tsp red chili powder (teaspoon)
• 0.5 tsp pepper powder (teaspoon)
• 1 tsp oregano (teaspoon)
• 2 tbsp butter (tablespoons)
• 1 tbsp maida (all-purpose flour) (tablespoon)
• 1 cup milk (cup)
• 4 slices bread

Ingredient Notes

Let’s talk ingredients! Using a good quality potato makes all the difference. I prefer using a starchy potato like Yukon Gold or Russet, as they mash beautifully.

Now, let’s chat about oregano. It might seem a little unusual in an Indian sandwich, but trust me on this one! It adds a lovely herbaceous note that complements the spices perfectly. It’s a little trick I picked up from my mom, and it really elevates the flavor.

As for the bread, a slightly thicker-cut bread holds up best to the filling and toasting. White bread is classic, but whole wheat or even a multigrain bread will work beautifully too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potato until it’s wonderfully tender – about 3-4 whistles should do the trick. Once cooled, peel and slice it into about ¼-inch thick pieces.
2. Next, slice the onion and tomato. In a bowl, combine the oil, red chili powder, pepper powder, and oregano to create a flavorful marinade.
3. Now, coat the potato and onion slices in that gorgeous marinade. Heat a dosa tawa (or a flat griddle) and toast them until they’re golden brown and slightly crispy.
4. Time for the white sauce! Melt the butter in a saucepan, add the maida, and cook for a minute or two until it’s sandy. Gradually pour in the milk while stirring constantly to prevent lumps, and cook until the sauce thickens. Stir in the oregano.
5. Spread a generous layer of that creamy white sauce on each slice of bread. Then, layer the toasted potatoes, onions, and tomatoes between two slices of bread.
6. Butter the outside of the assembled sandwiches. Toast them on a buttered tawa until they’re crispy and golden brown on both sides.

Expert Tips

• Don’t overcrowd the tawa when toasting the potatoes and onions. Work in batches to ensure they get nicely browned.
• Keep stirring the white sauce constantly to prevent it from sticking to the bottom of the pan.
• For extra flavor, you can add a pinch of turmeric to the white sauce.

Variations

• Cheesy Delight: My kids love when I add a slice of cheese (cheddar or mozzarella works great) between the potato layers.
• Spicy Kick: If you’re a spice lover like my brother, add a pinch of cayenne pepper to the marinade.
• Veggie Boost: Feel free to add other veggies like bell peppers or peas to the potato mixture.

Vegan Adaptation

Want to make this sandwich vegan? It’s easy! Simply swap the butter for a vegan butter alternative and use plant-based milk for the white sauce.

Gluten-Free Adaptation

For a gluten-free version, use gluten-free bread and substitute the maida with a gluten-free all-purpose flour blend. Rice flour or cornstarch also work well.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp or omit it altogether.
• Medium: Stick to the 1 tsp of red chili powder.
• Spicy: Add ¼ tsp of cayenne pepper to the marinade.

Festival Adaptation

These sandwiches are a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. They’re easy to make in large batches and are always a crowd-pleaser!

Serving Suggestions

Cut the sandwiches diagonally and serve them hot with your favorite chutney (mint-coriander chutney is amazing!) or ketchup. A side of sliced onions and a sprinkle of chaat masala complete the experience.

Storage Instructions

These sandwiches are best enjoyed fresh. However, you can store leftover toasted sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or on a tawa to restore their crispiness.

FAQs

Q: What type of potatoes work best for this sandwich?

A: Starchy potatoes like Yukon Gold or Russet are ideal, as they mash well and hold their shape.

Q: Can I make the white sauce ahead of time?

A: Absolutely! You can make the white sauce a day in advance and store it in the refrigerator. Just reheat it gently before using.

Q: How can I prevent the sandwich from becoming soggy?

A: Make sure the potatoes and onions are well-toasted and not too moist. Also, don’t overdo the white sauce.

Q: What is a good chutney pairing for this sandwich?

A: Mint-coriander chutney is a classic pairing, but any chutney you love will work! Tamarind chutney also adds a lovely sweet and tangy flavor.

Q: Can I use a different type of oil for toasting?

A: Yes, you can use any neutral-flavored oil like sunflower oil or vegetable oil.