Follow these steps for perfect results
White Urad Dal (Split)
Potatoes (Aloo)
coarsely mashed
Coriander (Dhania) Leaves
finely chopped
Curry Leaves
finely chopped
Whole Wheat Brown Bread
Salt
to taste
Mustard seeds
Green Chillies
finely chopped
Chana dal (Bengal Gram Dal)
Tomatoes
sliced
Onion
sliced into rings
Ginger
grated
Asafoetida (hing)
Turmeric powder (Haldi)
Sunflower Oil
Rolled Oats Or Instant Oats
Heat oil in a pan.
Add mustard seeds, urad dal, and chana dal. Roast until lightly browned.
Add ginger, curry leaves, green chilies, and asafoetida.
Add turmeric powder, salt, potatoes, and oats.
Stir well to combine.
Cover the pan, reduce heat, and simmer for a few minutes.
Remove from heat; filling is ready.
Place bread slice on a flat surface.
Spoon potato filling on top and spread.
Add tomato and onion slices.
Sprinkle salt and pepper (optional).
Cover with another bread slice.
Press the sandwich down.
Preheat skillet or grill pan.
Optionally apply butter on the top slice.
Place sandwich on the preheated surface, buttered side down.
Optionally apply butter on the top side.
Press the sandwich down with a spatula.
Grill evenly until crisp and lightly browned.
Flip over and grill the other side.
Serve hot.
Expert advice for the best results
Adjust the amount of green chilies to your spice preference.
Add other vegetables like bell peppers or carrots to the filling.
Toast the bread before making the sandwich for extra crunch.
Everything you need to know before you start
10 mins
Filling can be made ahead of time
Serve the sandwich cut in half on a plate, optionally with a side salad or chutney.
Serve with a side of yogurt or chutney.
Pair with a smoothie for a complete breakfast.
Complementary flavors
Enhances the spice notes
Discover the story behind this recipe
Fusion of Indian spices with a Western sandwich format.