Heat 2 tbsp oil in a pan. Add 1 tsp cumin seeds, a few chopped curry leaves, 2 chopped green chilies, and 1 cup chopped onions. Sauté until the onions turn soft and light golden.

Lower the flame. Add 1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, ¼ tsp turmeric powder, and 2 tbsp water. Mix well and sauté the spices until aromatic.

Add 500 grams (4 medium-sized) boiled potatoes, 1 cup (100 grams) green peas, salt to taste, 1 tbsp garam masala, 2 tbsp sugar, 1 tsp lemon juice, and a handful of chopped coriander leaves. Mix everything well.

Mash the potatoes and green peas using a potato masher until the mixture is smooth and well combined.

Once everything is evenly mixed, switch off the heat.

The aloo masala is ready. Keep it aside.

Take 2 bread slices and apply butter evenly on one side of each slice.

Spread a generous layer of the prepared aloo masala on one bread slice.

Cover with the second bread slice and apply butter on the top side of the sandwich.

Heat a pan and place the sandwich on it. Roast on a medium-low flame for 5–7 minutes until golden and crispy. Flip and toast the other side as well.

You can also toast the sandwich in a sandwich toaster.

Serve the aloo toast sandwich hot with tomato ketchup and Rajkot-style spicy peanut-green chilli chutney.

In a mixer jar, add roasted peanuts, chopped green chilies, salt, turmeric powder, hing (asafoetida), lemon juice, oil, and water.

Grind everything into a smooth paste.

The famous Rajkot-style yellow peanut chutney is ready to serve with the aloo toast sandwich or dhokla.