Mash the potatoes evenly.
3-4 Boiled Medium Size Boiled Potatoes
Add in all the masala's, i.e Asafoetida, cumin seeds, Coriander Powder, Dry mango Powder, Cumin Powder, Red chilly powder and salt.
1 teaspoon Cumin Seeds - Jeera, 2 teaspoon Coriander Powder, 1 teaspoon Dry Mango powder - Amchoor Powder, 1 teaspoon Cumin Powder - Roasted Jeera Powder, Red chilly powder to taste, 1/4 teaspoon Asafoetida - Hing, salt to taste
Add Coriander if using.
1/4 Cup Freshly chopped Coriander
Spread butter on the bread slices.
Butter for Spreading on Bread, 8 Bread Slices
Spread chutney if using.
Chutney of your choice
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 homemade tomato ketchup or pack it up for your travel.