Go Back
–+ servings

aloo sandwich recipe | how to make potato peas sandwich | aloo toast recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, sandwich, Snack
Cuisine Indian
Servings 3 servings

Ingredients
 

For masala

  • 2 boiled potatoes
  • ¼ cup green peas
  • 2 tbsp oil
  • ½ tsp cumin seeds
  • 1 tsp ginger paste
  • 3 chopped green chilli
  • 1 medium size chopped onion
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste
  • 1 tsp sugar
  • ½ tsp garam masala
  • 2 tsp or 1 lemon juice
  • Chopped coriander leaves.

For sandwich chutney

  • 1 cup coriander leaves
  • ½ cup mint leaves
  • 3 green chilli
  • ½ cup peanuts
  • 2 tbsp besan sev
  • 1 inch ginger
  • 5-6 curry leaves
  • Pinch of hing
  • 1 tbsp lemon juice
  • Salt to taste
  • ½ tsp sugar
  • ½ cup cold water

For aloo matar sandwich

  • 6 bread slice
  • 3 tbsp Butter or as required
  • 3 tsp Chutney or as required
  • Potato masala
  • 3 tsp tomato sauce or as required

For aloo toast

  • 3 bread slice
  • 2 tbsp butter
  • 3 tsp green chutney
  • Potato masala
  • Besan slurry - 2 tbsp besan, salt, ¼ tsp red chilli powder and required water
  • 3 tsp tomato sauce
  • Salad - chopped onion, tomatoes and coriander leaves
  • Chaat masala
  • 2 tsp tamarind chutney
  • Nylon sev

Instructions

For masala

  • In a pan, add oil, cumin seeds, ginger, green chilli, chopped onion, turmeric powder, salt, red chilli powder, and sugar. Mix well.
  • Add boiled potatoes and green peas. Mix well with the masala.
  • Add garam masala and coriander leaves.
  • Switch off the gas, add lemon juice and mix well.
  • Take out potato masala into a bowl. Keep it aside.

For chutney

  • In a mixture jar, add coriander leaves, mint leaves, green chilli, ginger, peanuts, sev, black salt, curry leaves, hing, lemon juice, salt, sugar and required cold water.
  • Grind chutney into a smooth paste.

For aloo matar sandwich

  • Take one bread slice, and spread butter on it. Then spread green sandwich chutney in it.
  • Add potato masala and spread it with a spoon.
  • Take another slice of bread, and spread butter and tomato sauce on it. place the bread on the masala slice and close it.
  • Apply butter on the top of the sandwich.
  • Place the sandwich in the toaster and toast it for 3-4 minutes.
  • Serve a toasted sandwich with tomato sauce and chutney.

For aloo toast

  • Take a slice of bread, and apply butter, chutney and masala to it.
  • In a bowl, add besan, salt, red chilli powder and the required water. mix well
  • Add besan slurry to potato masala.
  • Heat butter in a pan, place toast on it and roast it from both sides till it becomes crispy.
  • Cut toast into two parts.
  • Topped aloo toast with tomato sauce, salad, chaat masala, tamarind chutney and sev.
  • Aloo toast is ready to serve.

Notes

  • sauté masala with oil gives a nice colour to the sandwich masala.
  • use cold water to grind the chutney mixture.
  • besan mixture helps to stick masala with bread.
  • cook aloo toast on low flame.