Aloo Sandwich

🔥 Prep

• Peel and dice the 3 potatoes into even cubes.
• Finely chop the 0.5 onion.
• Finely chop the 1 green chili (remove seeds if desired).
• Measure out 0.5 tsp chaat masala, 1 tsp salt, and 2 tbsp butter (soften if needed) and keep ready.
• Take the 6 bread slices and set aside.

🔥 Cook

• 1. Place the diced potatoes in a pot, cover with water, add a pinch of salt, and bring to a boil over medium-high heat; cook for 10-12 minutes until fork‑tender.
• 2. Drain the potatoes and return them to the pot; mash them with a potato masher or fork until smooth.
• 3. Add the chopped 0.5 onion, chopped 1 green chili, 0.5 tsp chaat masala, and 1 tsp salt to the mashed potatoes; mix thoroughly.
• 4. Place a skillet or non‑stick pan over medium heat and melt 1 tbsp butter (half of the 2 tbsp) until it foams.
• 5. Take 2 bread slices, spread a thin layer of the remaining 1 tbsp butter on one side of each slice (optional).
• 6. Place an even spoonful of the potato mixture onto the unbuttered side of one slice, then top with the second slice, buttered side up, to form a sandwich.
• 7. Put the sandwich in the hot skillet and press gently with a spatula; cook for 2-3 minutes until the bottom is golden brown.
• 8. Flip the sandwich carefully and cook the other side for another 2-3 minutes until both sides are crisp and the filling is heated through.
• 9. Repeat steps 5‑8 for the remaining 4 bread slices to make a total of 3 sandwiches.
• 10. Remove the sandwiches from the pan, let them rest for 1 minute, then cut diagonally or into quarters and serve.

🔥 Serve

• Serve the hot Aloo Sandwich with a side of mint‑coriander chutney or tomato ketchup.
• Pair with a simple cucumber salad or sliced onions for extra crunch.
• Enjoy with a cup of masala chai for a classic North Indian snack.