tasty sandwich 😋🥪 only ₹50/-

Ingredients

• 40 g Amul Processed Cheese (sliced or grated)
• 1 Tbsp Unsalted Butter (softened)
• 2 medium Potatoes (boiled, peeled and mashed (≈250 g))
• 1 medium Tomato (finely chopped)
• ½ tsp Salt
• ¼ tsp Red Chili Powder (adjust to taste)
• ½ tsp Special Masala (Chaat Masala) (adds tangy flavor)
• 2 Tbsp Namkeen (crushed savory snack) (store‑bought or homemade)
• 2 Tbsp Bhel Puri (ready‑made, crunchy)
• ½ small Eggplant (Baingan) (roasted and diced (optional))
• ¼ cup Kidney Beans (cooked, drained)
• 1 clove Garlic (minced)
• ½ tsp Ginger (grated)
• ¼ cup Peanuts (roasted, unsalted)
• 2 Tbsp Fresh Coriander Leaves (chopped)
• 1 small Green Chili (optional, finely chopped)
• 1 tsp Lemon Juice (freshly squeezed)
• ½ medium Apple (thinly sliced)
• 4 pieces Bread Slices (white or whole‑wheat)

Instructions

1. Boil and Mash Potatoes

   Place the peeled potatoes in a pot of water, bring to a boil and cook until fork‑tender (about 10 minutes). Drain and mash until smooth.

   Time: PT12M

2. Prepare the Spice Mix

   In a small bowl combine salt, red chili powder, and special masala. Set aside.

   Time: PT2M

3. Mix the Potato Tikki Filling

   To the mashed potatoes add chopped tomato, minced garlic, grated ginger, cooked kidney beans, roasted eggplant cubes (if using), namkeen, bhel puri, and the spice mix. Stir until evenly combined.

   Time: PT5M

4. Form and Pan‑Fry the Tikki

   Divide the mixture into two equal portions, shape each into a flat patty about ½ inch thick. Heat the skillet over medium heat, add a little butter, and fry each patty 2‑3 minutes per side until golden and crisp.

   Time: PT6M

   Temperature: Medium heat

5. Make Peanut‑Coriander Chutney

   In a blender combine roasted peanuts, fresh coriander, green chili, lemon juice, a pinch of salt, and enough water (≈2 Tbsp) to blend into a smooth yet slightly thick chutney.

   Time: PT3M

6. Butter the Bread

   Spread a thin layer of softened butter on one side of each bread slice.

   Time: PT1M

7. Assemble the Sandwich

   On the buttered side of two slices place a slice of Amul cheese, then the hot potato tikki, a generous spoon of peanut‑coriander chutney, apple slices, and a sprinkle of extra namkeen for crunch. Top with the remaining bread slices, buttered side up.

   Time: PT2M

8. Toast (Optional) and Serve

   If desired, toast the assembled sandwich in the skillet for 1‑2 minutes per side until the cheese melts slightly and the bread is golden.

   Time: PT4M

   Temperature: Medium heat

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g