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

Ingredient Substitutions

• Instead of Amul Processed Cheese: Cheddar cheese, Processed cheese slice
• Instead of Unsalted Butter: Margarine, Ghee
• Instead of Potatoes: Sweet potatoes
• Instead of Tomato: Canned diced tomato
• Instead of Salt: Sea salt, Kosher salt
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Special Masala (Chaat Masala): Tamarind powder, Sumac
• Instead of Namkeen (crushed savory snack): Sev, Papdi
• Instead of Bhel Puri: Puffed rice mix
• Instead of Eggplant (Baingan): Zucchini
• Instead of Kidney Beans: Black beans
• Instead of Garlic: Garlic powder
• Instead of Ginger: Ground ginger
• Instead of Peanuts: Cashews
• Instead of Fresh Coriander Leaves: Cilantro
• Instead of Green Chili: Red chili flakes
• Instead of Lemon Juice: Lime juice
• Instead of Apple: Pear
• Instead of Bread Slices: Multigrain bread

Equipment Needed

• Skillet
• Mixing Bowl
• Knife
• Cutting Board
• Spatula
• Grater (optional)
• Measuring Spoons
• Plate

Critical Steps — Do Not Skip

• Boiling and mashing potatoes to a smooth base.
• Balancing the spice mix (salt, chili, masala).
• Pan‑frying the potato tikki until crisp without breaking.
• Preparing a smooth peanut‑coriander chutney.
• Assembling layers in the correct order to maintain texture.

Chef Tips from the Video

• For extra crunch, sprinkle a pinch of sev on top of the chutney before closing the sandwich.
• A dash of roasted cumin powder over the chutney adds a smoky depth.
• Use a grill press or a heavy pan to give the sandwich a professional panini‑like finish.

Troubleshooting

Storage

Refrigerator: Store assembled sandwiches wrapped tightly for up to 24 hours; reheat the tikki before serving.

Freezer: Separate components (tikki, chutney, cheese) freeze well for up to 1 month. Assemble fresh after thawing.

Room temperature: Do not leave assembled sandwich at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the peanut‑coriander chutney a day ahead and store in an airtight jar.
• Boil and mash potatoes, then refrigerate the mash for up to 24 hours before forming tikki.
• Pre‑roast the eggplant and store in the fridge.

Frequently Asked Questions