Ghee - 2 tsps + as required for toasting the bread
Chopped Onion - 1/2 cup
Fennel Seeds - 1 tbsp
Chopped Cilantro - 2 tbsps
Cloves- 2If you have clove powder, 1/4 tsp can be used too
Garam Masala - 1/2 tsp
Red Chilly Powder - 1/4 tsp
Salt - 1 tsp
Turmeric Powder - 1/8 tspa pinch would do
Bread - 8 slicesThis filling will make unto 12 sandwiches
Sweet Tamarind Chutney - as requiredoptional
Prep - Work
Chop the onions, cilantro.
Grate the carrot.
Boil the potatoes in your preferred way and peel the skin and mash them. (As I mentioned above, I boil them in the microwave in the potato mode)
Heat the kadai or pan and add oil.
Once the oil is hot, add the fennel seeds and cloves and fry for 45 seconds to a minute.
Now add the onion and cook until translucent.
Then add the carrots, salt, garam masala, red chilly powder and mix well.
Let the carrot cook for 3 to 4 minutes.
Finally add the mashed potato and mix well. Make sure the masalas are nicely coated and incorporated well.
Finally add the chopped cilantro and let it cool before storing.
I usually leave the crusts on. You can remove them too.
Apply butter or ghee on the bread and on one side spread the sweet chutney and the other side the prepared filling.
Bring them together and toast on tava or on sandwich maker. I went with my sandwich maker like below.
That’s it. Yummy sandwich is ready.
Cloves add additional flavor but its optional. Adjust the salt and spice level as per preference. Also adjust the veggies and add them according to your choice. Cabbage, beans, peas, mushrooms can be added too. The sweet chutney spread is completely optional. When I pack for us, I do spread mint chutney also.