8 bread slices – whole wheat bread, brown bread or white bread
2 to 3 medium potatoes – boiled and mashed
1 or 2 green chilies – chopped finely
¼ teaspoon kashmiri chilli powder or paprika (optional)
¼ teaspoon Garam Masala Powder
1 teaspoon dry mango powder (amchur powder) or as required or swap with ¼ teaspoon lemon juice
½ teaspoon cumin powder (ground cumin)
½ to 1 tablespoon chopped coriander leaves (cilantro) or swap with mint leaves
softened butter – salted or unsalted, as required
salt as required
grated cheddar cheese as required (optional)
Instructions
Boiling Potatoes
Rinse the potatoes very well in water.
Boil or steam the potatoes in a pan or pressure cooker or Instant pot until they are fork tender and can be easily mashed.
Drain all the water from the cooked potatoes and peel them when they become warm. Mash them in a mixing bowl. You can mash them with a fork or a potato masher.
Making Potato Sandwich
Add all the herbs and ground spices powders – chopped green chilies, coriander leaves, red chili powder, garam masala powder, dry mango powder, cumin powder and salt as required. Mix very well.
Check the seasoning and add more of salt, red chili powder, dry mango powder if required.
Spread butter generously on half of the bread slices.
Take some portion of the potato stuffing and spread it on the buttered bread slices.
Optional step – sprinkle some grated cheese.
Cover the bread slices with the remaining buttered slices.
Spread some butter lightly on the top of the bread sandwiches.
Place the sandwiches buttered side down carefully.
Note: Be careful when doing this. If you cannot do this then just skip the above step. Instead spread butter once the sandwiches are grilled.
Now spread butter on the top of the bread slices facing you.
Cover the grill and grill for 2 to 3 minutes or till the sandwiches are golden and crisp.
Serve potato sandwich hot with tomato sauce or cilantro chutney or both.
