Spicy Potato Sandwich Recipe – Indian Street Food Toasties

Last Updated on 4 months by Neha Deshmukh

Spicy Potato Sandwich Recipe – Indian Street Food Toasties

Hello friends! If you’ve ever wandered the bustling streets of India, you’ve probably stumbled upon the magic of a masala sandwich. It’s the perfect quick bite – warm, comforting, and bursting with flavour. This spicy potato sandwich recipe is my take on that classic street food, and honestly, it’s a family favourite. I first made this when my kids were little, and it quickly became their go-to after-school snack. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any potato sandwich. It’s a flavour explosion! The homemade sandwich masala is the star, lending a warm, aromatic spice blend that elevates the humble potato filling. It’s quick to make, satisfyingly crunchy, and totally customizable. Plus, it’s a fantastic way to introduce a little bit of Indian spice to your family.

Ingredients

Here’s what you’ll need to create these delicious toasties:

• 2 tablespoons cumin seeds
• 1 teaspoon fennel seeds
• 4-5 cloves
• 1-2 cinnamon stick
• 6-7 black peppercorns
• 1 star anise
• 2 teaspoons black salt
• 1 tablespoon dried mango powder (amchur)
• 1 tablespoon oil
• 1 tsp mustard seeds
• 3-4 green chilies
• 1 ½ cups mashed potatoes (about 2 medium potatoes)
• ½ teaspoon turmeric powder
• 1 tablespoon coriander powder
• 8-10 white bread slices
• 4 tablespoons butter

Ingredient Notes

Let’s talk about a few key ingredients to make this recipe truly special:

• Sandwich Masala: This is where the magic happens! Roasting the spices brings out their aroma and flavour. Don’t skip this step – it makes all the difference.
• Black Salt (Kala Namak): This adds a unique, slightly sulfurous flavour that’s characteristic of Indian street food. It’s readily available at Indian grocery stores or online.
• Dried Mango Powder (Amchur): This provides a lovely tanginess that balances the spices.
• Potato Stuffing Variations: Every family has their own twist! Some add peas, chopped carrots, or even a sprinkle of chaat masala to the potato filling. Feel free to experiment.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the Sandwich Masala: In a dry pan, roast the cumin seeds, fennel seeds, cloves, cinnamon stick, peppercorns, and star anise over medium heat for 2-3 minutes, until fragrant. Let it cool slightly, then grind it into a fine powder using a spice grinder or mortar and pestle. Mix in the black salt and dried mango powder. Set aside.
2. Make the Potato Stuffing: Heat the oil in a pan over medium heat. Add the mustard seeds and let them crackle. Add the green chilies and sauté for a few seconds. Add the turmeric powder and coriander powder, and sauté for another 30 seconds.
3. Now, add the mashed potatoes and mix well. Sauté for 3-4 minutes, until everything is well combined and heated through. Stir in some chopped cilantro.
4. Assemble the Sandwiches: Butter one side of each bread slice. Spread a generous layer of green chutney on the unbuttered side.
5. Top with the potato stuffing, followed by a sprinkle of the sandwich masala, and your choice of sliced onion, tomato, and cucumber.

6. Grill the Sandwiches: Place the assembled sandwiches in a sandwich maker and grill until golden brown and crispy. If you don’t have a sandwich maker, you can grill them in a pan with a little butter.

7. Garnish & Serve: Remove the toasted sandwiches from the maker. Spread a little butter on top, sprinkle with sev (thin chickpea noodles), and serve immediately with tomato ketchup or green chutney.

Expert Tips

• Spice Level: Adjust the number of green chilies to your liking. If you’re sensitive to spice, start with just one!
• Potato Consistency: Make sure your mashed potatoes aren’t too watery. If they are, add a tablespoon of breadcrumbs to help absorb the moisture.
• Don’t Overfill: Resist the urge to overfill the sandwiches, or they’ll be difficult to close and grill properly.

Variations

• Vegan Adaptation: Use vegan butter and a vegan-friendly green chutney.
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread.
• Spice Level Adjustment: Reduce or omit the green chilies for a milder flavour. You can also add a pinch of red chili powder to the masala for extra heat.
• Festival Adaptation: These sandwiches are a popular snack during festivals like Janmashtami and Ganesh Chaturthi. My aunt always makes a huge batch for the celebrations!

Serving Suggestions

These spicy potato sandwiches are best enjoyed hot and fresh. They pair perfectly with a cup of chai or a cooling glass of lassi. They’re also great for picnics, lunchboxes, or a quick evening snack.

Storage Instructions

While best enjoyed immediately, you can store leftover sandwiches in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or toaster oven to restore some of the crispness. The sandwich masala can be stored in an airtight container at room temperature for up to a month.

FAQs

• What is the best type of potato to use for the stuffing? I prefer using starchy potatoes like Russet or Yukon Gold, as they mash up nicely.
• Can I make the sandwich masala ahead of time? Absolutely! In fact, I often make a big batch and store it for future use. It will keep for up to a month in an airtight container.
• How long will the sandwich masala keep? As mentioned above, up to a month in an airtight container.
• What is black salt and where can I find it? Black salt, or kala namak, has a distinctive sulfurous flavour. You can find it at Indian grocery stores or online.
• Can I use a pan instead of a sandwich maker? Yes, definitely! Butter the outside of the sandwich and grill it in a pan over medium heat, pressing down with a spatula until golden brown and crispy.
• What other fillings can I add to this sandwich? Get creative! You can add grated cheese, chopped vegetables, or even a layer of paneer (Indian cheese).

Enjoy making these delicious spicy potato sandwiches! I hope they bring a little bit of Indian street food magic to your kitchen.