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Veg sandwich

Course Appetizer, Breakfast
Cuisine American
Servings 4 people


  • Potatoes- 5 to 6 medium sized
  • Onion- 1 medium sized
  • Green chillies- 2 to 3
  • Cumin powder- 1/2 tablespoon
  • Dry mango powder- 1/4 tablespoon
  • Salt- As per taste
  • Black salt- 1/4 tablespoon
  • Coriander leaves- 1 tablespoon
  • Tomato ketchup- 7 to 8 tablespoons
  • Green chutney- 7 to 8 tablespoons
  • Bread – 14 slices


Potato mixture:

  •  Firstly, boil 5 to 6 medium sized potatoes until done. 3 to 4 whistles over high flame is enough to boil them.
  • Peel the potatoes and mash them well in a bowl.
  •  Finely chop one medium sized onion.
  • Add the chopped onions to the bowl.
  •  Add crushed green chillies to it.
  • Now add 1/2 tablespoon cumin powder to it.
  • Add 1/4 tablespoon dry mango powder in it.
  • Add 1/4 tablespoon black salt to it.
  • Add salt as per taste.
  • Finally add 1 tablespoon coriander leaves in it.
  • Mix them well and keep it aside for later.

Preparing the sandwich:

  • Take two slices of bread.
  • Spread 1 tablespoon of green chutney on a slice.
  •  Spread 1 tablespoon of tomato ketchup on another slice.
  • Now spread 1 tablespoon potato mixture on either of the two slices.
  •  Now join the slices together and keep it aside for later. Repeat the same with the remaining slices.
  • Now heat a tava with two tablespoon butter on medium high flame.
  • Slowly add the sandwich slices on the tava. Don’t add more than two slices at the same time.
  •  Now reduce the flame to low and let it cook for a minute or so until it turns crisp and golden brown
  • Now add 2 tablespoon of refined oil or butter in it and flip it on the other side.
  • Let it crisp and turn golden brown on the other side as well.
  • Transfer it to a plate and your sandwich is ready to be served along with green chutney. Repeat the same with the remaining batches. Tastes best when served hot.