Supplies
- For aloo masala
- 2 tbsp oil
- ½ tsp mustard
- ½ tsp cumin
- 1 string curry leaves
- 1 tsp chopped garlic
- 1/2 tsp turmeric powder
- 1 pinch Asafoetida
- 1 tbsp lemon juice
- 1 tsp chaat masala
- 2 cups boiled potatoes
- Salt to taste
- Bread 2 quantity
- 1 tsp butter
- 1 tbsp coriander chutney
- 1 tbsp potato mixture
- Coriander leaves as required
- Tomato slice as required
- Onion slice as required
- Beetroot slice as required
- Cucumber sliced as required
- Capsicum sliced as required
- Chaat masala 1 pinch
- Cheese 1 tbsp
- Grill it in butter
- For sandwich
- Bread
- Butter
- Tomato slice
- Chaat masala
- Beetroot slice (boiled)
- Onion slice
- Capsicum slice
- Cucumber slice
- Cheese (grated)
Steps
- For aloo masala
- In a large kadai heat 2 tbsp oil. Add ½ tsp mustard, ½ tsp cumin and pinch hing.
- Also add 2 chillies, 3 cloves garlic, 1 inch ginger, few curry leaves and splutter the tempering.
- Later add ¼ tsp turmeric, 4 boiled and mashed potato, and ½ tsp salt and mix well.
- Mix and mash until everything is well combined. Top it with ½ lemon juice and 2 tbsp coriander.
- For Sandwich
- Apply butter on 2 slices of bread and spread green chutney on them, then add aloo masala on a slice of bread.
- Place tomato slice and sprinkle chaat masala. Then place beetroot slice, onion slice, capsicum slice, and cucumber slice.
- Sprinkle chaat masala and then cover with the other bread slice.
- Top with grated cheese and then cover with bread slice. Spread butter as required and grill golden.
- Cut the sandwich into 4 pieces and spread butter and green chutney.
- Also, top with sev before serving.