Living in another country is not easy at times. Specially if you are a vegetarian by diet. You have very limited options for eating out. You cannot always eat a croissant or a sandwich just stuffed with green’s and cheese. We need something filling. So the solution is to always carry something along. For shorter journeys or a day journey’s, I always prefer this Aloo toast sandwich.
Toster or Tawa/Pan
This Aloo toast sandwich are quick to make with simple ingredients available at home. I love to make them on the toaster’s which you can put on direct flame. The taste of that is simply delicious, with all that butter adding to taste. I do not have a direct flame gas to cannot use that toaster. I have made this Aloo toasted sandwich in a toaster as I wanted to leave and forget till I do my other task, but you can simply make them on a tawa/pan too.
Sandwich on a Tawa or a grilled pan
As said earlier I also make this aloo toast sandwich on a tawa/pan. I like to use my grill pan, simply because of the beautiful marks it makes on the toast. It appeals to all and kids love to see the beautiful pattern.
A good Finger/Travel Food
This Aloo Toast Sandwich are a great finger food as well as travel food. You can cut them into bite size pieces for the little munchkins to enjoy fuss free. Just hand it over to them while playing in the park or travelling and it will be gone within minutes.
So coming to today’s recipe. I generally add some boiled and finely mashed potatoes and a few spices. Amchoor powder (Raw mango powder) is a must as it gives a nice taste to the sandwich. You can then spread the bread with some butter along with Green coriander chutney or just butter or cheese spread for kids. You can even spread some red sauce. One can customise it to your liking.
I am sharing this as my second recipe for the theme as Travel food, for the event I am hosting jointly withSrivalli’s Kid’s Delight Event . My first recipe for this theme was Methi Puri (Poori) | Fresh Fenugreek leaves Bread
Aloo Toast Sandwich | Potato Toast Sandwich
- 3-4 Boiled Medium Size Boiled Potatoes
- 1 teaspoon Jeera (Cumin Seeds)
- 2 teaspoon Coriander Powder
- 1 teaspoon Amchoor Powder (Dry Mango powder)
- 1 teaspoon Roasted Jeera Powder (Cumin Powder)
- salt to taste
- Red chilly powder to taste
- 1/4 Cup chopped Coriander (Optional)
- Butter for Spreading on Bread (Plus more for toasting)
- Chutney of your choice
- 8 Bread Slices
- 1/4 teaspoon Hing (Asafoetida)
- Mash the potatoes evenly.
- Add in all the masala’s, i.e Hing, Jeera, Coriander Powder, Amchoor Powder, Jeera Powder, Red chilly powder and salt.
- Add Coriander if using.
- Spread butter on the slices.
- Spread chutney if using.
- Take about 3-4 tablespoons of potato mixture and spread it evenly on one of the bread slice.
- The quantity of mixture may vary according to the bread size.
- Heat your toaster or a pan.
- If using toaster, place the sandwich and toast or grill it until done.
- I use a bit of butter even in the toaster, to give it a nice golden colour from both the sides and add to the taste.
- You can skip adding butter.
- If doing on a pan, spread some butter on the pan.
- Place the sandwich on the pan.
- Let it cook from the bottom pressing the top with a spatula.
- Add some butter on the top, flip and cook on the other side until golden brown.
- Serve it with Green coriander chutney or tomato ketchup or pack it up for your travel.
- The quantity of masala’s mentioned is just an indication.
- One can add more or less adjusting to your taste buds.
Few more Travel Food ideas
- Missi Puri\Masala Puri
- Palak (Spinach) Puri’s
- Beetroot Puri
- Instant Carrot Semolina (Rava) Idli | Steamed Carrot Semolina Cakes
- Instant Ragi Idli
- Dudhi or Lauki or Bottle Gourd Paratha
- BeetRoot Paratha
- Palak (Spinach) Paratha
- Oats Paratha
and many more….
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