Street style masala grill sandwich | Aloo Masala veg grill sandwich recipe | veg grill sandwich recipe

Grill sandwich

Aloo masala grill sandwich is a street-style sandwich prepare with spicy aloo masala, some vegetables, green chutney, red chutney, and instant sandwich masala. It is quick and make with simple ingredients available at home. It is super tasty and easy to make without any complex ingredients required, and also the best way to finish leftover bread slices. It can be an ideal sandwich recipe for breakfast or evening snacks. Do try this!

The key to making street style masala grill sandwiches at home are:
  • For the masala, cool down boiled potatoes completely, so they become dry and no moisture in it, and masala become dry. Also, the stuffing can be easily extended with the mixture of other vegetables apart from just potatoes. you can add veggies like carrots, peas, and even beans and mix them together as veggie
  • Sandwich chutney should be thick, so do not add more water while grinding the chutney. Also, you can store this chutney in the freezer for up to 1 month.
  • I would recommend using normal white sandwich bread slices for this recipe. wholemeal or multi-grain bread slices would also work but white bread is more preferred.
  • Lastly, the roast sandwich of low-medium flame till it becomes crispy from both sides.
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Recipe video

Grill sandwich

Recipe card for masala grill sandwich

Nehas Cook Book
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Snacks, Street food
Cuisine Indian
Servings 4 servings


For aloo masala

  • 4 medium size boiled potatoes
  • ¼ cup chopped onion
  • ¼ cup chopped capsicum
  • Some coriander leaves
  • 1 tsp kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1 tsp amchur powder
  • ½ tsp garam masala
  • Salt to taste

For green sandwich chutney

  • 1 big bunch or 100 grm fresh coriander leaves
  • 5-6 green chilli
  • 5-6 garlic cloves
  • 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

For instant sandwich masala

  • 2 tbsp chaat masala
  • 2 tbsp salt
  • 1 tsp black pepper powder
  • 1 tsp cumin powder

Other ingredient

  • 15 white bread slices or as required
  • Butter
  • Cucumber slices
  • Onion slices
  • Tomato slices
  • Cheese cubes


Making spicy aloo masala

  • In a mixing bowl, mash boiled potatoes. then add onion, capsicum, coriander leaves, red chili powder, cumin powder, amchur powder, garam masala, and salt.
  • Mix well.

Making instant sandwich masala

  • In a mixing bowl, add chaat masala, salt, black pepper powder, and cumin powder. Mix well. The sandwich masala is ready.

Making green chutney

  • In a mixture jar, add coriander leaves, green chili, garlic cloves, 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 mixture jar, add soaked kashmiri dry red chili, garlic, jeera, black salt, salt, lemon juice, and some water.
  • Grind chutney into a smooth paste.

Making veg grill sandwich

  • Take one bread slice, spread butter on it. Then spread green sandwich chutney in it.
  • Spread spicy potato masala and grate cheese on it.
  • Take a second bread slice and spread some butter and red chutney on it. (For kids use tomato ketchup)
  • Then arrange cucumber, onion, and tomato slices and sprinkle some sandwich masala on it.
  • Grated cheese on top of vegetables.
  • Apply butter and chutney on the third bread slice and close the sandwich.
  • Heat grill pan, and spread butter on it.
  • Place sandwich on it and roast it for 5-7 minutes on medium-low flame.
  • Serve spicy aloo masala veg grilled sandwich with tomato sauce and chutney.


For aloo masala
  • mash boiled potatoes completely, so no big potato chunks into the masala.
For green chutney
  • Instead of nylon sev, use roasted chana dal or bread pieces to give thickness to the chutney.
  • do not use more water to grind chutney.
  • use ice cubes or cold water while grinding chutney.
For red chutney
  • soaked kashmiri red chilies are less spicy and give a nice color to the chutney.
  • use less water to grind chutney.


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