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Ingredients

• 1 cup All‑Purpose Flour (sifted)
• 1/4 tsp Baking Soda (a pinch)
• 1/2 tsp Salt (or to taste)
• 1 tbsp Oil (vegetable oil; can substitute with melted butter)
• ≈ 1/4 cup Water (add gradually to form a soft, non‑sticky dough)
• 2 medium Boiled Potatoes (peeled and mashed)
• 1/4 tsp Amchur Powder (adds tanginess)
• 1/4 tsp Garam Masala
• 1/2 tsp Red Chili Powder (adjust to heat preference)
• 1 tbsp Grated Carrot (optional, adds colour and texture)
• 1/2 cup Green Peas (boiled and slightly mashed)
• 2 tbsp Ghee (for binding the tikki mixture)
• 1/2 cup Bread Crumbs (prefer fine‑crumbed white bread; can use fresh bread processed in a food processor)
• 1 tbsp Oil for Shallow Frying (use a neutral oil; enough to coat the pan)
• 1 tbsp White Sauce (store‑bought or homemade mayo‑based sauce)
• 2 tbsp Ketchup
• 1/4 cup Onion (finely chopped)
• 1/4 cup Tomato (finely chopped)
• 1/4 cup Mozzarella Cheese (shredded; can use processed cheese slice)
• 1 tbsp Butter (for greasing the sandwich grill pan)

Instructions

1. Prepare the dough

   In a mixing bowl combine 1 cup all‑purpose flour, 1/4 tsp baking soda, a pinch of salt and 1 tbsp oil. Mix well, then add water gradually while kneading until you obtain a smooth, non‑sticky dough similar to chapati dough.

   Time: PT5M

2. Rest the dough

   Cover the dough with a damp cloth and let it rest for 5 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT5M

3. Make the aloo tikki mixture

   Mash 2 boiled medium potatoes until smooth. Add 1/2 tsp salt, 1/2 tsp amchur powder, 1/4 tsp garam masala, 1/2 tsp red chili powder, 1 tbsp grated carrot (optional), 1/2 cup boiled peas, 2 tbsp ghee and 1/2 cup fine bread crumbs. Mix thoroughly until the mixture holds together.

   Time: PT5M

4. Shape and shallow‑fry the tikkis

   Divide the mixture into 4 equal portions, shape each into a flat patty about 1 cm thick. Heat 1 tbsp oil in a non‑stick skillet over medium heat. Shallow‑fry each tikki 1–2 minutes per side until golden and crisp.

   Time: PT8M

   Temperature: Medium heat

5. Roll the flatbreads

   Divide the rested dough into 2 equal balls. On a lightly floured surface, roll each ball into a thin circle (≈15 cm diameter).

   Time: PT5M

6. Cook the flatbreads

   Heat a clean non‑stick pan over medium‑high heat. Cook each rolled flatbread for about 1 minute on each side, or until light brown spots appear. No oil is needed; the dough cooks dry.

   Time: PT4M

   Temperature: Medium‑high heat

7. Prepare the sauces

   In a small bowl combine 1 tbsp white sauce and 2 tbsp ketchup. Stir until smooth.

   Time: PT1M

8. Assemble the sandwich

   Lay one flatbread on a plate. Spread a thin layer of the sauce mixture, add a shallow‑fried aloo tikki, sprinkle shredded mozzarella, top with chopped onion and tomato, then drizzle a little more sauce. Cover with the second flatbread.

   Time: PT3M

9. Final grill (optional)

   Heat a sandwich grill or a non‑stick pan with 1 tsp butter. Place the assembled sandwich and grill 1 minute per side until the cheese melts and the exterior is golden.

   Time: PT2M

   Temperature: Medium heat

10. Serve

    Cut the sandwich diagonally, serve hot with extra ketchup or chutney on the side.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of All‑Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Baking Soda: Baking Powder (use 3× amount)
• Instead of Salt: Sea Salt, Kosher Salt
• Instead of Oil: Melted Butter, Ghee
• Instead of Boiled Potatoes: Mashed Sweet Potatoes
• Instead of Amchur Powder: Lemon juice (1 tsp)
• Instead of Garam Masala: Curry Powder
• Instead of Red Chili Powder: Paprika (mild)
• Instead of Grated Carrot: Finely chopped bell pepper
• Instead of Green Peas: Corn kernels, Mixed veg
• Instead of Ghee: Unsalted Butter, Oil
• Instead of Bread Crumbs: Panko, Crushed crackers
• Instead of Oil for Shallow Frying: Ghee, Butter
• Instead of White Sauce: Mayonnaise, Yogurt sauce
• Instead of Ketchup: Tomato chutney
• Instead of Onion: Shallots
• Instead of Tomato: Cucumber
• Instead of Mozzarella Cheese: Processed cheese, Cheddar
• Instead of Butter: Oil, Ghee

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Non‑Stick Skillet
• Grater (optional)
• Spatula
• Knife
• Sandwich Grill/Press (optional)
• Plate

Critical Steps — Do Not Skip

• Achieving the right dough consistency – not too soft, not too stiff.
• Ensuring the aloo tikki mixture binds; use enough bread crumbs and ghee.
• Shallow‑frying tikkis just until golden to keep the interior soft.

Chef Tips from the Video

• For extra flavor, add a pinch of chaat masala to the tikki mixture.
• Use a mix of mozzarella and processed cheese for a gooey melt.
• If you like extra crunch, sprinkle a handful of sev or fried onions inside before closing the sandwich.

Troubleshooting

Storage

Refrigerator: Store any leftover flatbreads and tikki mixture separately in airtight containers for up to 2 days.

Freezer: Flatbreads can be frozen for up to 1 month; reheat on a skillet before assembling.

Room temperature: Assembled sandwich should be eaten immediately; it will become soggy after 1 hour.

Make-Ahead Tips

• Prepare the dough a few hours ahead and keep it covered in the fridge.
• The aloo tikki mixture can be made a day ahead; keep refrigerated and shape just before frying.
• Sauces can be mixed and stored in a sealed jar for up to 3 days.

Frequently Asked Questions