Follow these steps for perfect results
Salt
to taste
Green Chutney (Coriander & Mint)
Butter
for toasting
Coriander (Dhania) Leaves
finely chopped
Onion
finely chopped
Sweet Chutney (Date & Tamarind)
Chaat Masala Powder
to taste
Potatoes (Aloo)
boiled and peeled
Green Chilli
finely chopped
Whole Wheat Brown Bread
Peel and mash the boiled potatoes in a mixing bowl.
Add finely chopped green chilli, onions, coriander leaves, and salt to the mashed potatoes.
Combine all the ingredients using a potato masher or fork.
Spread butter on each bread slice.
Spread a layer of Coriander-Mint Chutney and Dates-Tamarind Chutney over 4 bread slices.
Add a layer of the mashed potato filling over the chutney-covered slices, spreading it evenly.
Sprinkle chaat masala over the potato filling.
Place the remaining bread slices (butter-side up) over the potato filling and press gently.
Grill the sandwiches in a panini press or sandwich toaster until golden brown.
Serve hot.
Expert advice for the best results
Adjust the amount of green chilli to your spice preference.
Use a generous amount of butter for toasting for a richer flavor.
Everything you need to know before you start
10 mins
The potato filling can be made ahead of time.
Cut the sandwich into triangles and arrange on a plate.
Serve with a side of yogurt or raita.
Pairs well with the spices.
Discover the story behind this recipe
Combines traditional Indian flavors with a Western sandwich format.
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