Aloo Sandwich with Tomato Ketchup

Instructions

1. 1

   Prepare the Potatoes

   • Place the whole potatoes in a pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender.
   • Drain the water and let the potatoes cool down enough to handle.
   • Peel the potatoes and mash them in a large bowl. Keep the texture slightly coarse, not completely smooth.
2. 2

   Make the Aloo Filling

   • To the mashed potatoes, add the finely chopped onion, green chilies, grated ginger, and chopped coriander leaves.
   • Add the spices: turmeric powder, red chili powder, garam masala, amchur powder, and salt.
   • Gently mix everything together until just combined. Over-mixing can make the potatoes gummy.
   • Taste and adjust the seasoning if necessary. Let the filling cool completely before using.
3. 3

   Assemble the Sandwiches

   • Take two slices of bread. Apply a thin layer of softened butter on one side of each slice.
   • On the unbuttered side of one slice, spread a generous, even layer of the potato filling (about 1/4 of the total mixture).
   • Place the second slice of bread on top, with the buttered side facing outwards.
   • Repeat the process for the remaining bread slices and filling.
4. 4

   Toast the Sandwiches

   • Heat a non-stick pan (tava) or a griddle over medium heat. You can also use a preheated sandwich maker.
   • Carefully place the assembled sandwich on the hot pan.
   • Toast for 2-3 minutes on the first side, pressing down gently with a spatula, until it's golden brown and crisp.
   • Flip the sandwich, add a little more butter to the pan if desired, and toast the other side for another 2-3 minutes until equally crisp.
   • Remove from the pan and repeat with the remaining sandwiches.
5. 5

   Serve

   • Slice the hot sandwiches diagonally into two triangles.
   • Serve immediately with green chutney, tamarind chutney, or tomato ketchup.