Aloo Masala Sandwich / Potato Sandwich

Try this yummy, filling and healthy Potato / Aloo sandwich for your kids lunch box /for breakfast or tea time snack with hot tea!

In this recipe, I have used Indian spices which gives nice punch to this potato filling,but in  lesser amount, as I prepared this sandwich for my kids.  You can adjust the spice level according to your taste bud.

Let's check the recipe now, 

                    

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                   

Recipe for Aloo Masala / Potato Sandwich 

Recipe type: Veg

Cuisine:  Indian

Serves: 3 to 4 (approximately)

Ingredients:

Bread - 8 to 10 (Here I have used brown bread)

Potato - 1 large one

Onion - 1 medium sized(finely chopped)

Turmeric powder - ¼ tsp

Red chilli powder - ½ tsp

Garam masala powder /

Chat masala - ¼ tsp

Corriander leaves - few(chopped)

Butter -  to apply on bread

Spicy Potato Fry - South Indian style

This simple south Indian style potato fry is usually served as accompaniment to rice paired with sambar/ dhal, rasam or curd.  It's main flavour comes from cumin seeds, curry leaves and garlic.

I am sure everybody in your family going to like this! Try and give your feedback.

Ingredients:

Potatoes - 3 medium sized
Garlic – 6 to 7 cloves (crushed)
Onion - 1 Large (sliced thinly)
Sambar powder - 1 ½ tsp (Adjust according to your spice level)
Turmeric powder – ½ tsp
Salt – to taste
Curry leaves – 1 sprig
Oil – 1 or 2 tbsp  

Potato Podimas / Mashed Potatoes - South Indian Style

Here is a South Indian variation of mashed potatoes with mild seasoning!  Potatoes are a very good source of Carbohydrates, Vitamin C, Vitamin B6, Copper, Potassium, Manganese and Dietary Fibre; so eat potatoes in a healthy way for its nutritional benefits.

Ingredients:

Potato - 2
Onion -1(finely chopped)
Ginger - 1" inch piece ( grated)
Red chillies - 3
Coconut - 1tbsp
Salt - To taste
Turmeric powder - ½ tsp

For seasoning:

Mustard seeds - ¾ tsp
Urad dhal - 1 tsp
Channa dhal -1tsp
Cumin seeds - ½ tsp(optional)

Hing (Asafoetida) - a pinch

Curry leaves - 1 sprig

Directions:

Pressure cook the Potatoes until it becomes soft and mash it roughly (not like a paste); keep aside.

Heat oil in a Kadai; add all the ingredients under "For seasoning" one by one.

After it crackles add chopped Onion, Ginger and red chillies.  Fry till Onion becomes translucent.

Now add Turmeric Powder,  Salt and mashed Potatoes; continue mixing in a low flame till it is mixed properly.

Then, sprinkle grated coconut and give it a thorough mix and serve.

Note:

You can  also substitute green chillies for red chillies.

Potato Peas Masala / Urilai Kizhangu Pattani Masala

This is a popular variety in our native place than the usual simple potato fry.  Try this!

Ingredients

Potato – 2 medium sized
Peas – ¼ to ½ cup (I have used frozen peas)
Onion – 1 (finely chopped)
Tomato – ½ (finely chopped)
Ginger garlic paste – 2 tsp
Red chili powder – 1 or 2 tsp (Adjust according to your spice level)
Turmeric powder – ¼ tsp

To Grind:Grated coconut – 1 tbsp
Fennel seeds – ½ tsp

For seasoning:

Cinnamon – 1 small piece
Cloves – 2
Curry leaves - few leaves

Directions

Pressure cook the Potatoes until it becomes soft.

Allow it to cool; then peel the skin and cut into small sized cubes.

Wash the frozen peas in water and keep aside.

(if you are using dried peas, soak overnight and pressure cook till it becomes soft )

Heat oil in a kadai; season it with cinnamon, cloves and curry leaves. After it splutters, add finely chopped onion and fry till colour changes.

Now add ginger garlic paste, turmeric powder, red chilli powder, chopped tomatoes with little salt.

Once tomatoes become soft, add ground paste and peas; give it a thorough mix.

Add little water and allow to cook till the raw smell goes and oil separates.

Add the cubed potatoes, mix till the masala coats well (Don’t over mix the potatoes, there is a chance of getting mashed up)

Cook on minimum flame for 10 – 15 minutes till it becomes dry and potatoes get roasted. Garnish with coriander leaves.

Serve hot. This is a best accompaniment for sambar rice, chapatti, etc. You can try this as stuffing for sandwich as well!
 

Potato Kurma / Side dish for Chapathi / Parotta

This kurma (South Indian) is one of the best accompaniments for chappathi; also goes well with poori and string hoppers (idiyappam).  Instead of potato you can also try this recipe with mixed vegetables (like potato, beans, cauliflower, peas, carrot).



Ingredients

Potato - 2 medium sizes (boiled)
Onion – 1 (finely chopped)
Tomato – 1 Small (finely chopped)
Ginger garlic paste - 1½ tsp
Turmeric powder – ½ tsp
Corriander leaves – to garnish

To Grind:
Coconut – ¾ cup
Fennel seeds – 1 tsp
Green chillies – 4 (adjust according to your spice level)
Cashew nut - 5

For Seasoning:
Cinnamon – 1
Cloves – 3
Cardamom – 2
Curry leaves - 5 to 6

Directions

Peel the skin of boiled potatoes and chop into cubes; keep aside.

Grind coconut, fennel seeds, green chillies and cashew nuts into fine paste.

Heat oil in a kadai and add all the ingredients given under seasoning.  After it splutters, add finely chopped onion and fry till colour changes.

Now add ginger garlic paste, turmeric powder, chopped tomatoes with little salt.

Once tomatoes become soft, add the potatoes and ground paste; give it a thorough mix.

Add water if required and allow to boil.

Close the pan with a lid and cook in low flame for 5 to 10 minutes till oil separates.

Garnish with corriander leaves and serve hot with chappathi, poori or string hoppers(idiyappam).