Try this Aloo sandwich recipe, or contribute your own.
- salt as needed
- 1/4 tsp red chili powder
- coriander leaves few finely chopped
- 4 bread slices (prefer whole grain or meal bread)
- 1 tbsp butter or ghee
- 1 large potato about 1 cup cubed
- 1 tsp hot ghee or oil at room temperature.
- 1/2 tsp ginger grated
- 2 pinches of garam masala
- 1/4 tsp coriander powder
- 1 green chili chopped (skip for kids)
- lemon juice as desired or amchur powder (optional)
- Carbohydrate 0.294539999653449 g
- Cholesterol 0 mg
- Fat 0.0923574998937395 g
- Fiber 0.201150005600581 g
- Protein 0.06614499992227 g
- Saturated Fat 0.0114556249812776 g
- Serving Size 1 1 Serving (1g)
- Sodium 80.7509999935965 mg
- Sugar 0.0933899940528676 g
- Trans Fat 0.0119343749824062 g
- Calories 2 calories
Step-by-step
- Wash, peel and boil or steam potatoes until just done without making mushy.
- Mash the potatoes and add all the ingredients except butter.
- Mix them up well.
- Butter the bread on one side and heat the grill.
- Spread the aloo mixture on the side which is not buttered.
- Cover with another slice. Grill until done for 3 to 5 mins.
- Cut and serve aloo sandwich with green chutney or tomato sauce
Boiling potatoes until they are just tender without breaking down into a paste is the single factor that decides whether the filling holds its structure or turns gummy. Cook cubed potatoes until a fork pierces them with slight resistance, then drain them thoroughly. Excess moisture prevents the spices from adhering and makes the bread soggy. Whole grain bread requires slightly higher heat on the grill press compared to soft white sandwich loaves to achieve a sturdy exterior crunch. Butter the bread on the exterior side facing the hot plates, using precisely one tablespoon of fat distributed evenly across the surface for uniform browning. Toasting takes three to five minutes depending on the wattage of the electric grill. Assembled sandwiches do not hold well in the refrigerator because the starch in the potatoes softens the bread within hours. Prepare the spiced potato mash up to twenty-four hours in advance and store it in a sealed container, but assemble and grill the sandwiches only immediately prior to eating for optimal crispness.
