"Potatoes? Bread? Seasoning? Indian spices? We got all those! Sharing a quick and flavorful kitchen-staple based recipe that works for breakfast, lunch, and dinner!"
Grilled Masala Potato Sandwiches
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Prep time: 25mins
Cook time: 10mins
Serves or Makes: 5
Recipe Card
ingredients
- 20 slices of Sandwich Bread
- 3 Russet Potatoes, boiled and lightly mashed (leaving some texture)
- 1 Red Onion, diced small
- 1/2 cup Frozen Peas, prepared per box instructions
- 1/2 cup Frozen Carrots, diced small & prepared per box instructions
- 3 Garlic Cloves, peeled and minced
- 1 tablepsoon Grated Ginger
- 3 Thai Green Chilies (optional)
- 1/2 teaspoon Cumin Seeds
- 1 teaspoon Red Chili Powder or Paprika
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Ground Black Pepper
- 1 1/2 teaspoon Chaat Masala
- 1 teaspoon Salt (to taste)
- 1 tablespoon Lime Juice
- 1 cup chopped Cilantro
- Cooking Oil
- Butter
Method
Step 1
In saute pan over low heat, add ½ tbsp. Cooking Oil. Once heated, add Cumin Seeds and toast for 10-15 seconds.
Step 2
Mix in Onions and saute for 1 minute. Add in minced Garlic, grated Ginger, Thai Green Chilies and saute for additional 40 seconds until mixed together.
Step 3
Sprinkle in Red Chili Powder, Turmeric Powder, Garam Masala, Ground Black Pepper, Chaat Masala, and Salt. Mix well and add in Lime Juice. Turn off heat, set aside.
Step 4
In large bowl, gently stir together Mashed Potatoes, Cooked Peas & Carrots, and Sauted Onion-Spice mixture until incorporated. Adjust salt levels as needed.
Step 5
Sprinkle in chopped Cilantro and mix. Adjust salt levels as needed.
Step 6
Evenly scoop potato mix on to 10 slices of bread and spread. Cover each with blank slice of bread. Should make 10 sandwiches.
Step 7
Butter the open sides of the bread. Grill in panini press, sandwich maker, on griddle, or in saute pan as if you’re making a grilled cheese.
Step 8
Cut into triangular pieces.
Step 9
Serve and enjoy with a side of Ketchup, Maggi Hot & Sweet Sauce, or Sriracha!