Aloo Tikki Sandwich

Potato tikki sandwich is what a quick evening snack would be. Simple to make, yet flavorful on the palate. If you want to opt for the healthier version swap the white bread to multigrain brown bread, and you can add beetroots and lettuce too. The tikki is quite flavorsome and the two sauces balance the sandwich altogether. Bringing in the freshness of the tomatoes, cucumber and onions.

Perfect for a quick breakfast, and easy to make.

Ingredients

4 slices of bread
Potato
3 tomato
1 cucumber
3 onion
Mint leaves
Coriander leaves
2 tbsp yoghurt
½ tsp sugar
Salt
Black pepper powder
1 lemon wedge
3 green chilies
3 tbsp hung curd
Garlic
Black salt
3 tbsp vegetable oil
1/3 tsp cumin seeds
½ tsp red chili powder
½ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
½ tsp dried mango powder (amchur powder)
½ tsp ginger paste

Method

Boil 4 potatoes, drain the water, allow it to cool, mash and keep it covered.
Cut the cucumber, tomato and onions into roundels for the sandwich.
Blend coriander leaves, mind leaves, yoghurt, sugar, lemon juice and green chilies to a saucy texture.
In a bowl add hung curd, garlic and black salt and mix it well.
Heat oil in a kadai on medium flame and add the cumin seeds, as they splatter add chopped onions, salt and chopped green chilies, sauté.
When onions turn translucent add red chili powder, turmeric powder and coriander powder. Lower the flame and stir it gently.
Now add the boiled and mashed potatoes to the pan and mix it completely so that the masala coats the mashed potatoes.
Adjust the salt, add cumin powder, dried mango powder (amchur powder). Mix it well. Add mashed ginger, give one last mix, cook for 5 minutes, and take it of the heat. Let it cool down.
Make portion size balls from the potato mixture and form them into tikki with both hands.
Fry the tikki on medium flame both sides so that it gets a nice golden crust.
Now exclude the edges of the bread.
Apply the green chutney first, make sure all the edges cover.
Now add two tikki and spread it evenly.
Arrange cucumbers, onions and tomatoes respectively.
Sprinkle some salt and black pepper powder to taste.
On the other break slice apply the garlic yoghurt chutney evenly and place on top.
Press it gently.
In a pan, heat some butter and put the sandwich carefully, we need an even golden crust.
Carefully flip the other side too, cut diagonally and serve with a spicy red chutney.

Comments

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