Spiced Potato Sandwich Recipe – Indian Street Food Delight

Last Updated on 4 months by Neha Deshmukh

Spiced Potato Sandwich Recipe – Indian Street Food Delight

Introduction

Oh, the humble sandwich! But trust me, this isn’t just any sandwich. This Spiced Potato Sandwich is a little slice of Indian street food heaven. Growing up, these were a constant during monsoon afternoons – warm, comforting, and bursting with flavour. It’s a recipe my mom used to make, and now I’m so excited to share it with you. It’s quick, easy, and seriously addictive. Get ready to elevate your sandwich game!

Why You’ll Love This Recipe

This sandwich is more than just a quick bite. It’s a flavour explosion! The homemade sandwich masala is the star, bringing a warm, tangy, and slightly spicy kick. It’s perfect for a light lunch, a satisfying snack, or even a party appetizer. Plus, it’s totally customizable – add your favourite veggies, adjust the spice, and make it your own.

Ingredients

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

• 2 tablespoons cumin seeds
• 1 teaspoon fennel seeds
• 4-5 cloves
• 1-2 cinnamon stick pieces
• 6-7 black peppercorns
• 1 star anise
• 2 teaspoons black salt
• 1 tablespoon dried mango powder (amchur)
• 8 white bread slices
• 4 tablespoons butter
• 4-5 tablespoons green chutney
• 0.5 cup cucumber slices
• 0.5 cup boiled potato slices
• 2 medium tomato slices
• 2 medium beetroot slices
• 2 medium onion slices

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Cumin Seeds & Fennel Seeds: Aromatic Base – These two are a classic Indian pairing. Dry roasting them really wakes up their flavour. Don’t skip this step!
• Cloves, Cinnamon & Star Anise: Warming Spice Blend – These whole spices add a lovely warmth and depth. You can adjust the amount to your liking, but a little goes a long way.
• Black Salt & Dried Mango Powder (Amchur): Tangy & Unique Flavor – Black salt (kala namak) has a distinctive sulfurous aroma that adds a wonderful complexity. Amchur provides a lovely tanginess that balances the spices.
• Bread & Butter: Choosing the Right Kind – I prefer a soft white bread for this, as it complements the filling beautifully. But feel free to experiment! As for the butter, salted or unsalted works – just adjust the salt in the masala accordingly.
• Green Chutney: Freshness & Spice – A good green chutney is essential. You can use store-bought, but homemade is always best! It adds a lovely freshness and a little kick.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare sandwich masala: First, we’ll make the magic happen. Dry roast the cumin seeds, fennel seeds, cloves, cinnamon stick, black peppercorns, and star anise in a pan over medium heat for 2-3 minutes, until fragrant. Let them cool completely, then grind them into a fine powder. Mix in the black salt and dried mango powder. Set aside.
2. Prep the bread: Trim the edges of the bread slices. This is optional, but it makes the sandwiches neater. Now, generously butter each slice of bread.
3. Chutney time: Spread a layer of green chutney on one side of each bread slice.
4. Layer the potatoes: On one slice of bread (chutney-side up), arrange a layer of boiled potato slices. Sprinkle generously with the sandwich masala.
5. Add the veggies: Now for the colourful part! Layer on the tomato, beetroot, cucumber, and onion slices. Don’t be shy with the masala – sprinkle some more over the veggies.
6. Assemble the sandwich: Carefully place the second bread slice on top (chutney-side down).
7. Press & Cut: Gently press the sandwich together. Then, using a sharp knife, cut it into quarters.
8. Serve & Enjoy: Serve immediately with ketchup or your favourite chutney. These are best enjoyed fresh!

Expert Tips

• Don’t overcrowd the sandwich with fillings. A balanced ratio of bread, chutney, and filling is key.
• For a more intense flavour, let the sandwich masala sit for a few hours (or even overnight) before using it.
• If you’re making a large batch, assemble the sandwiches just before serving to prevent them from getting soggy.

Variations

• Vegan Adaptation: Use vegan butter and ensure your green chutney is vegan-friendly (some recipes include yogurt).
• Gluten-Free Adaptation: Use your favourite gluten-free bread.
• Spice Level Adjustment: Adjust the amount of black peppercorns and chili in your green chutney to control the spice level.
• Festival Adaptation: These are perfect for festivals like Janmashtami or Holi! They’re a quick and easy snack that everyone loves. My aunt always makes a huge batch for Holi.

Serving Suggestions

These sandwiches are fantastic on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A cup of masala chai
• Some crispy papadums (Indian crackers)

Storage Instructions

These sandwiches are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Be aware that the bread may become slightly soggy.

FAQs

• What is the best type of bread to use for this sandwich? Soft white bread is classic, but you can experiment with whole wheat or multigrain.
• Can I make the sandwich masala ahead of time? How should I store it? Absolutely! You can make the masala a few days in advance and store it in an airtight container in a cool, dark place.
• What can I substitute for green chutney? Mint-coriander chutney, tamarind chutney, or even a simple spread of mashed avocado would work well.
• Is this sandwich suitable for kids? How can I adjust the spice level? Yes, it is! Just reduce the amount of black peppercorns in the masala and use a mild green chutney.
• Can I grill or toast this sandwich after assembling? Yes, you can! Lightly grilling or toasting it will give it a nice crispy texture.
• How can I prevent the sandwich from becoming soggy? Assemble the sandwiches just before serving and avoid adding too much moisture from the fillings.