food and drink 26.10.2016 02:38 pm

Recipe: Mumbai potato masala sandwich with coriander and green chilli chutney

Mumbai potato masala sandwich with coriander and green chilli chutney.

Mumbai potato masala sandwich with coriander and green chilli chutney.

Makes 2 EASY 1 hour.



2 medium potatoes, peeled and roughly diced

2.5ml (½ tsp) vegetable oil

2.5ml (½ tsp) mustard seeds

2.5ml (½ tsp) cumin seeds

1 green chilli, seeded and
finely chopped

8 fresh curry leaves, torn

pinch ground turmeric

handful fresh coriander leaves, chopped

salt, to taste


2 x 30g punnets coriander

5ml (1 tsp) garam masala

1 green chilli, seeded

salt, to taste

45ml (3 tbsp) water

4 slices of white bread

butter, to spread

fresh curry leaves,
to garnish



1 For the potato masala, add the potato cubes to a pot of water. Bring to a boil and cook until the potatoes are tender, about 30 minutes. Drain the potatoes and mash until smooth while they are still hot. Heat the vegetable oil in a pan over low heat. Add the mustard seeds and fry until they crackle, about 1 minute.

Add the cumin seeds and fry, a further 1 – 2 minutes, until the cumin seeds splutter and become slightly darker. Add the chilli, curry leaves and turmeric and fry, 2 minutes. Stir through the mashed potato and chopped coriander, taste the mixture and season accordingly. Set aside
until needed.

2 For the chutney, add all of the ingredients to a blender and blitz until a pesto-like consistency is achieved. Set aside until needed.

3  Assemble the sandwiches by spreading each side of the 4 slices of white bread generously with butter. Heat a griddle pan over medium-high heat. Spread a layer of the potato filling over 2 of the slices of bread and sandwich each together with the remaining slices. Grill the sandwiches in the heated griddle pan, about
2 minutes per side.

4 Serve the sandwiches sliced on the diagonal, with a side of chutney for dipping, and garnished with fresh curry leaves, if desired.

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