Aloo sandwich is an all-time favorite and an easy-to-make recipe packed with flavour. It’s prepared with spicy and delicious aloo masala, a special sandwich chutney, all layered between slices of bread, and topped with sandwich masala, tomato ketchup, and sev. This popular street-style sandwich from Ahmedabad, Gujarat, is bursting with flavour. In this recipe, I’m also sharing a variation Aloo Matar Toast Sandwich.
It comes together quickly using simple, everyday ingredients and is a great way to use up leftover bread slices. Not only is it delicious, but it’s also perfect for breakfast or an evening snack—definitely worth a try!
✔ Homemade Sandwich Masala:
I prepare a special sandwich masala by blending dry whole spices and powdered spices. This gives the sandwich an authentic street-style taste. You can store it in an airtight container at room temperature for up to 3 months. It also works great in raita or chaat.
✔ Thick & Flavourful Chutney:
The green sandwich chutney should have a thick consistency. I usually add some nylon sev for texture, but roasted chana dal can be a great alternative. Be sure to avoid adding too much water while grinding. This chutney can be stored in the freezer for up to a month.
Additionally, I make a special red chutney using soaked dry red chilies, garlic, and regular spices. It adds an amazing taste to the sandwich. If you don’t have red chutney, you can mix tomato ketchup with red chili sauce as a substitute.
✔ Perfect Sandwich Stuffing:
For the stuffing, I make a street-style aloo matar masala. I sauté regular spices in oil to enhance the flavor and color, then mash boiled potatoes and green peas into the masala. This results in a smooth and flavorful mixture.
✔ Best Bread Choice:
I recommend using regular white sandwich bread for the best results. You can also use whole wheat or multigrain bread, but white bread gives the most authentic street-style texture and taste.
✔ Serving Style:
I recreate the Ahmedabad-style aloo matar sandwich by spreading chutney on raw bread slices, stuffing them with the masala, and topping with sandwich masala, tomato ketchup, and sev. You can also toast this sandwich on a tawa for a crispy version.
Recipe Video
Aloo sandwich recipe | Aloo matar sandwich | potato masala sandwich
Ingredients
For sandwich masala
- 2 tbsp chaat masala
- 2 tbsp salt
- 1 tsp black pepper powder
- 1 tsp cumin powder
For aloo-matar masala
- 2 tbsp oil
- 1 tbsp butter
- 1 tbsp kashmiri red chilli powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- 1 tbsp garam masala
- 1 tbsp sandwich masala
- 2 tbsp water
- 500 grm or 4 medium size boiled potatoes
- 100 grm or 1 cup boiled green peas
- Salt to taste
- 2 tbsp sugar
- 1 tsp lemon juice
For green sandwich chutney
- 1 big bunch or 100 grm fresh coriander leaves
- 5-6 green chilli
- 10-12 curry leaves
- ½ tsp sandwich masala
- Salt to taste
- 2 tbsp nylon sev
- 1 lemon juice
- 1 tsp sugar
- Some ice cubes or cold water
For red sandwich chutney
- 12-14 soaked kashmiri dry red chilli
- 9-10 garlic cloves
- 1 tsp jeera
- ½ tsp black salt
- Salt to taste
- 1 lemon juice
- 3 tbsp water to grind chutney
Other ingredient
- white bread slices or as required
- Butter
- Tomato sauce
- Sev
- Cheese - optional
Instructions
Making sandwich masala
- In a mixing bowl, add 2 tbsp chaat masala, 2 tbsp salt, 1 tsp black pepper powder, 1 tsp cumin powder and mix well.
- Sandwich masala is ready.
Making spicy aloo masala
- In a pan, add 2 tbsp oil and 1 tbsp butter.
- Now lower the flame, add 1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, ¼ tsp turmeric powder, 1 tbsp garam masala, 1 tbsp sandwich masala and 2 tbsp water. Mix well.
- Then add 500 grams and 4 medium-sized boiled potatoes, 1 cup and 100 grams green peas, salt to taste, 2 tbsp sugar, 1 tsp lemon juice.
- Mash everything with a masher.
- Everything is well combined.Switch off the gas.
- Aloo masala is ready. Keep it aside.
Making green chutney
- In a mixer jar, add coriander leaves, green chilli, curry leaves, sandwich masala, salt, sev, lemon juice, sugar and 2–3 ice cubes.
- Grind chutney into a smooth paste.
Making red sandwich chutney
- In a mixer jar, add soaked Kashmiri dry red chilli, garlic, jeera, black salt, salt, lemon juice and some water.
- Grind chutney into a smooth paste.
Making Ahmedabad special aloo matar sandwich
- Take two bread slices and trim their edges.
- Then apply butter on both the bread slices.
- Now apply green chutney on one bread slice and red chutney on the other slice.
- Now add masala on one bread slice and spread it into an even layer.
- Then close the sandwich with the two bread slices.
- Sprinkle sandwich masala, tomato ketchup and sev on it.
Aloo matar toast sandwich
- Take one bread slice, spread butter on it.
- Then spread green sandwich chutney on it.
- Spread spicy potato masala and grate cheese on it.
- Grate some cheese on it and sprinkle some masala.
- Take the second bread slice and spread some butter and red chutney on it. (For kids, use tomato ketchup.)
- Heat a pan and spread butter on it.
- Place the sandwich on it and roast it for 5–7 minutes on a medium-low flame.
- Serve aloo matar sandwich with tomato sauce and chutney.
Notes
- Adding masala to the oil enhances the flavor of Aloo Matar Masala.
- Mash the potatoes and green peas so they mix easily with the masala and give it a smooth texture.
- Instead of nylon sev, use roasted chana dal or bread pieces to give thickness to chutney.
- do not use more water to grind chutney.
- use ice cubes or cold water while grinding chutney.
- soaked kashmiri red chilies are less spicy and give nice color to chutney.
- se less water to grind chutney.