Spinach Potato Sandwich Recipe – Easy Indian Toast Snack

Last Updated on 4 months by Neha Deshmukh

Spinach Potato Sandwich Recipe – Easy Indian Toast Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, easy, and satisfying snacks. And let me tell you, this Spinach Potato Sandwich is a total winner. I first made this when I was a student and needed something fast and filling between classes – it’s been a family favourite ever since! It’s a simple Indian-inspired toastie that’s perfect for breakfast, a quick lunch, or an evening snack. Plus, it’s a fantastic way to sneak in some extra veggies.

Why You’ll Love This Recipe

This sandwich is seriously easy to make – you’ll be enjoying a warm, comforting snack in under 30 minutes! It’s packed with flavour, thanks to the simple blend of spices, and the spinach and potato filling is surprisingly satisfying. It’s also super versatile; you can easily adjust the spice level or add other veggies to suit your taste. Honestly, it’s a guaranteed crowd-pleaser.

Ingredients

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

• 6 brown bread slices
• As needed butter
• 1 medium onion, finely chopped
• 1-2 medium potatoes, boiled, peeled, and mashed
• 1 cup chopped spinach (about 85g)
• ½ tsp chilli powder (adjust to taste)
• 1 green chilli, finely chopped (adjust to taste)
• Salt to taste
• 2 tsp oil
• ½ tsp cumin seeds

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Brown Bread: I love using brown bread for this recipe. It adds a lovely nutty flavour and a bit more fibre. But feel free to use white bread if that’s what you prefer!
• Potatoes: I find that red potatoes or Yukon Gold potatoes work best because they mash up nicely without getting too gluey. Avoid waxy potatoes if you can.
• Spice Level: Indian spice levels can vary a lot depending on the region! I usually use about ½ tsp of chilli powder for a mild heat, but feel free to add more if you like things spicier. My dad always adds a pinch of chaat masala too – it gives it a lovely tangy kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the potatoes until soft. Once cooled enough to handle, peel and mash them slightly – don’t overdo it, a little texture is nice.
2. While the potatoes are cooking, wash the spinach leaves thoroughly, discarding any thick stems. Give it a good chop.
3. Heat the oil in a pan over medium heat. Once hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the chopped onion and green chilli to the pan. Sauté until the onions turn translucent and slightly golden.
5. Now, mix in the mashed potatoes, salt, and chilli powder. Cook for 2-3 minutes, stirring constantly, to let the flavours meld.
6. Add the chopped spinach and cook until it wilts down. This usually takes just a minute or two. Take the pan off the heat and let the mixture cool slightly.
7. Butter the bread slices generously. Spread about 2 tablespoons of the spinach-potato mixture on one slice and top with another buttered slice.
8. Toast the sandwiches in a sandwich toaster or on a tawa (flat griddle) until they’re golden brown and crispy.
9. Serve immediately and enjoy!

Expert Tips

• Don’t skip the cumin seeds! They add a wonderful aroma and flavour.
• Make sure the potato mixture isn’t too hot when you spread it on the bread, or it will melt the butter.
• For extra crispiness, brush the outside of the sandwich with a little melted butter before toasting.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the butter for a vegan spread or a little olive oil.
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread!
• Spice Level Adjustment: Add a pinch of cayenne pepper for extra heat, or reduce the chilli powder for a milder flavour.
• Festival Adaptation: These make a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. They’re easy to make in large batches!
• My friend Priya adds a sprinkle of grated paneer to the filling – it’s amazing!

Serving Suggestions

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

• Tomato ketchup
• Fresh fruit
• A cup of chai (Indian tea)
• A simple raita (yogurt dip)

Storage Instructions

Leftover spinach-potato filling can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before using. I don’t recommend making the sandwiches ahead of time, as they’re best enjoyed fresh and crispy.

FAQs

Let’s answer some common questions!

What type of potatoes work best for this sandwich filling?

Red potatoes or Yukon Gold potatoes are ideal because they mash well without becoming too sticky.

Can I make the filling ahead of time? How long will it keep?

Yes, you can! The filling will keep in the fridge for up to 2 days in an airtight container.

Is it possible to bake these sandwiches instead of toasting them?

Absolutely! You can bake them at 180°C (350°F) for about 10-15 minutes, or until golden brown and crispy.

What is a good alternative to butter for spreading on the bread?

You can use margarine, vegan butter, or even a little olive oil.

Can I add other vegetables to the filling, like peas or carrots?

Definitely! Peas, carrots, or even some finely chopped bell peppers would be delicious additions.