Spiced Potato Sandwich Recipe – Indian Street Food Toastie

Last Updated on 4 months by Neha Deshmukh

Spiced Potato Sandwich Recipe – Indian Street Food Toastie

Introduction

Oh, the humble potato sandwich! It’s a staple of Indian street food, and honestly, one of my all-time comfort foods. I first made this when I was craving a taste of home while travelling, and it instantly transported me back to bustling market stalls and happy memories. This isn’t just a potato sandwich, though – it’s a flavour explosion, packed with warming spices and a little bit of zing. It’s quick, easy, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

This spiced potato sandwich is more than just a quick bite. It’s a celebration of Indian flavours, conveniently packed between two slices of bread. It’s perfect for a speedy lunch, a satisfying snack, or even a light dinner. Plus, it’s totally customizable – you can adjust the spice level to your liking and add your favourite toppings. Trust me, once you try this, you’ll be hooked!

Ingredients

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

• Potatoes (about 4 medium)
• White sandwich bread (8 slices)
• Cumin powder (1 tsp)
• Turmeric powder (1/2 tsp)
• Garam masala (1 tsp)
• Chili powder (1/2 – 1 tsp, adjust to taste)
• Chaat masala (1 tsp)
• Amchur powder (1/2 tsp)
• Onion powder (1 tsp)
• Dried mixed herbs (1 tsp)
• Cilantro (2 tbsp, chopped)
• Green chilies (1-2, minced – optional)
• Vegan butter (for spreading and grilling)
• Green chutney (for spreading)
• Tomato ketchup (for spreading)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Potatoes: Choosing the right variety makes all the difference. I prefer using starchy potatoes like Yukon Gold or Maris Piper – they mash beautifully and hold their shape well. About 500g will do nicely.
• Spice Blend: Understanding the Indian flavours is key. Garam masala is a warm, fragrant blend, while amchur powder adds a lovely tangy flavour. Don’t be afraid to experiment with the spice levels!
• Bread: The role of white sandwich bread is important for that classic street food feel. It toasts up beautifully and provides a soft base for the spiced potato filling.
• Vegan Butter: Brand recommendations & substitutions – I love using Miyoko’s Kitchen Cultured Vegan Butter, but any good quality vegan butter will work. You can also use olive oil, but the flavour won’t be quite the same.
• Chutney & Ketchup: Regional variations abound! Green chutney is a fresh, vibrant sauce made with cilantro and green chilies. Tomato ketchup is a classic addition, but you could also try tamarind chutney for a different flavour profile.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Boil, peel, and mash the potatoes in a bowl until smooth. No lumps allowed!
2. Now for the fun part – the spices! Add the chili powder, cumin powder, turmeric, garam masala, onion powder, mixed herbs, dried parsley, chaat masala, amchur powder, and sandwich masala (if using) to the mashed potatoes.
3. Mix in the minced green chilies (if using) and ginger-garlic paste. Don’t be shy with the cilantro – it adds a lovely freshness. Season with salt to taste.
4. Trim the bread edges if you like (totally optional!). Spread vegan butter on each slice.
5. Spread green chutney on one slice and tomato ketchup on another. This is where the flavour party really begins!
6. Layer the chutney-covered bread with the spiced potato mixture. If you’re feeling fancy, add a sprinkle of grated vegan cheese.
7. Close the sandwich with the ketchup-covered bread slice.
8. Toast on a grill pan with vegan butter until golden and crispy on both sides – about 2-3 minutes per side. Keep an eye on it so it doesn’t burn!
9. Cool briefly on a rack to prevent sogginess, then cut into triangles or rectangles.
10. Serve immediately with extra chaat masala, sev, or chutney and ketchup.

Expert Tips

A few little secrets to make your sandwich extra special:

• Don’t overmash the potatoes – a little texture is nice!
• Taste the potato mixture and adjust the spices to your liking.
• Use a good quality vegan butter for the best flavour and crispiness.
• Don’t overcrowd the grill pan – cook the sandwiches in batches.

Variations

This recipe is a blank canvas for your creativity!

• Vegan Adaptation: This recipe is already vegan-friendly if you use vegan butter and vegan cheese (optional).
• Gluten-Free Adaptation (Bread Options): Use your favourite gluten-free bread. Just be aware that it might not toast up quite as nicely as regular bread.
• Spice Level Adjustment: If you like it hot, add more chili powder or a pinch of cayenne pepper. For a milder flavour, reduce the chili powder or omit the green chilies.
• Festival Adaptations (e.g., Holi, Janmashtami): During festivals, my family loves adding a sprinkle of dried fruit and nuts to the potato mixture for extra sweetness and texture.

Serving Suggestions

This sandwich is fantastic on its own, but here are a few ideas to complete the meal:

• A side of raita (yogurt dip)
• A small salad with a lemon vinaigrette
• A cup of masala chai

Storage Instructions

Leftovers? Not likely! But if you do have any, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in a toaster oven or grill pan to restore crispiness.

FAQs

Got questions? I’ve got answers!

• Can I make the potato filling ahead of time? Absolutely! You can make the potato filling a day or two in advance and store it in the refrigerator. Just give it a good mix before using.
• What is amchur powder and can I substitute it? Amchur powder is made from dried mango powder and adds a tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice or a pinch of citric acid.
• How can I adjust the spice level of this sandwich? Easily! Add more or less chili powder, or use a milder or hotter variety.
• What’s the best way to prevent the sandwich from getting soggy? Cooling the sandwich on a rack allows air to circulate and prevents it from becoming soggy.
• Can I air fry this sandwich instead of grilling it? Yes, you can! Air fry at 180°C (350°F) for 8-10 minutes, flipping halfway through.