Bagara Rice Recipe [video]

Bagara rice also known as bagara chawal is a popular Hyderabadi rice dish flavored with aromatic spices, caramelized onions, fresh coriander, and mint leaves. Here’s a quick video recipe that shows you how to make bagara rice at home.

Rice dishes are often my top choice when it comes to one-pot meals. And there are a variety of Indian rice dishes, from the popular biryani’s to pulao’s, so one is really spoilt for choices.

Today’s recipe is from the delicious Hyderabadi cuisine, one that is known for its rich biryani’s, kababs, and curries! Haleem, double ka meetha, mirchi salan, mutton dalcha, and of course the dum biryani’s are some of my favorite Hyderabadi dishes.

I’m actually surprised that I’ve not yet shared this simple bagara rice recipe yet on the blog given the fact that I make it often. It is a really simple recipe and a great alternative to preparing elaborate biryani’s.

• What is the meaning of bagaar?
• You will enjoy this recipe as it is
• Ingredients needed to make this rice dish
• How to make Hyderabadi bagara rice recipe – Step by step process
• Serving suggestions
• Storage instructions
• Tips to make this recipe
• Variations
• Frequently asked questions
• You may also enjoy these Indian vegetarian rice recipes
• Bagara Rice Recipe

What is the meaning of bagaar?

Bagaar means tempering in Hindi. In this recipe, a tempering of whole spices, ginger, garlic, onions, and herbs is prepared. Water is added to the tempering and brought to a boil, then rice is added and cooked. Hence it is known as bagara rice.

The tempering is important in this recipe, as it is of the essence in this dish. Bagara rice is also known by other names such as bagara khana or bagara annam.

It is often prepared during weddings, festivals, and other special occasions along with the other popular Hyderabadi delicacies.

You will enjoy this recipe as it is

• So easy to prepare
• Tastes delicious
• Mildly-spiced, making it kid-friendly
• Can be customized
• Perfect for special occasions or regular weekday meals

Ingredients needed to make this rice dish

To make this simple yet tasty Hyderabadi rice dish, you will need the following ingredients;

Rice: I’ve used basmati rice for this recipe. You can use regular rice if you intend to make this for regular meals. But if it’s for a special occasion, please do use basmati rice.

Cooking fat: Use ghee for a delicious flavor!

Whole spices: I’ve used cinnamon, green cardamom, bay leaf, star anise, cloves, peppercorns, mace, shahi jeera, kapok buds, and stone flower. Depending on where you live, you may or may not have access to kapok buds, also known as marathi moggu, and stone flower known as dagad phool or biryani phool. So feel free to skip these, the rice will still taste good.

Onions: I like to use a lot of thinly sliced onions as the caramelized onions add a great depth of flavor to this simple dish. The more onions you add, the darker the color of the rice will be, and obviously, it will be more flavorful.

Green chillies: Adds a very subtle kick and flavor. Of course, you can adjust to taste. I’ve used the less spicy chilli variety to keep this dish kid-friendly. You may skip it too. You can also use jalapenos or serrano chile peppers.

Ginger and garlic: Please try and use freshly minced ginger and garlic rather than the readymade paste. It makes a lot of difference in any recipe.

Fresh herbs: Coriander and mint leaves

Salt: To season!

Garam masala: Optional but recommended!

Liquid: I’ve used water, which is what is used in the traditional recipe. But you can also use vegetable stock or chicken stock for a non-vegetarian version. The stock definitely makes this bagara rice tastier.

How to make Hyderabadi bagara rice recipe – Step by step process

Stovetop Method

Step 1: Rinse and soak the rice

Rinse 1 cup of basmati rice until the water runs clear, soak it in 2-3 cups of water for 30 minutes. ( Photo 1 )

In the meanwhile, prep your ingredients.

Step 2: Saute whole spices

Heat 2 tablespoons of ghee in a heavy-bottomed pot over medium heat, add 1 teaspoon shahi jeera, 2-inch cinnamon, 4 green cardamoms, 2-3 blades of mace, 1 bay leaf, 1-star anise, 2-3 cloves, 5-6 peppercorns, 1 kapok bud, and 1 teaspoon stone flower.

Saute for a few seconds until the spices are fragrant. ( Photos 2 to 5 )

Step 3: Saute onions, green chillies, ginger, garlic, and herbs

Next, add 2 cups of sliced onions, saute until the onions turn golden brown. ( Photos 6 and 7 )

Add 2 slit green chillies, 1/2 tablespoon minced garlic, and 1 teaspoon minced ginger, saute until fragrant. ( Photos 8 and 9 )

Add 1/4 cup of each chopped coriander and mint leaves, saute until the herbs wilt. ( Photos 10-12 )

Step 4: Add the remaining ingredients and cook rice

Next, add 1/4 teaspoon garam masala and 3/4 to 1 teaspoon of table salt, saute for a few seconds. ( Photos 13 to 15 )

Add 1.75 cups of water, mix well, and bring to a boil. ( Photo 16 )

Check for seasoning, the water should taste salty. Add more salt if needed.

Add the drained rice, and mix well, reduce the heat, cover the pot and simmer for 10 minutes or until all the water is absorbed and the rice is done. ( Photos 17 to 19 )

Step 5: Let the rice rest for 10 minutes

Switch off the heat and let the rice stand undisturbed, with the lid on, for 10 minutes. Open the lid and fluff the rice with a fork. ( Photos 20 and 21 )

Instant Pot Method

Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays, ‘HOT’, then add 2 tablespoons of ghee, let it heat up a bit, add 1 teaspoon shahi jeera, 2-inch cinnamon, 4 green cardamoms, 2-3 blades of mace, 1 bay leaf, 1-star anise, 2-3 cloves, 5-6 peppercorns, 1 kapok bud, and 1 teaspoon stone flower, saute for a few seconds until the spices are fragrant. ( Photos 22 and 23 )

Add 2 cups of sliced onions, saute until the onions turn golden brown. ( Photos 24 and 25 )

Add 2 slit green chillies, 1/2 tablespoon minced garlic, and 1 teaspoon minced ginger, saute until fragrant. ( Photo 26 )

Add 1/4 cup of each chopped coriander and mint leaves, saute until the herbs wilt. ( Photos 27 and 28 )

Next, add 1/4 teaspoon garam masala and 3/4 to 1 teaspoon of table salt, saute for a few seconds. ( Photos 28 and 29 )

If you have browned bits stuck at the bottom of the pot, deglaze it with about 2 tablespoons of water to avoid a potential ‘BURN’ error. ( Photo 31 )

Add 1 cup of water and give everything a good mix. Check for seasoning, the water should taste salty. Add more salt if needed. ( Photo 32 )

Drain the rice and add it to the pot. Make sure the rice is submerged under the liquid. ( Photo 33 )

Press ‘CANCEL’ to switch off the “SAUTE’ mode. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 4 minutes. It will take some time for the pressure to build up (about 6 minutes), after which the timer will begin. ( Photo 34 )

Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.

Fluff the rice with a fork. ( Photos 35 to 37)

Serving suggestions

This rice is often served with mutton dalcha. You can serve it with your favorite mutton/chicken curry or biryani gravy. You can also serve this rice with a simple dal/kadhi or any of the vegetarian curries like stew, veg kurma, etc.

Today I’ve served it with one of my favorite eggplant dishes, bagara baingan . The combination was a truly finger-licking, delicious vegetarian treat! So good :p

If you are pressed for time to prepare a curry, simply serve this flavorful rice with some rice, papad, and a spicy pickle! Yum!!

Storage instructions

Since this is a small batch, ideally, you won’t have leftovers. But if you do intend to refrigerate it, make sure you do so within one hour of cooking the rice. Refrigerate in an airtight container for 1-2 days.

Sprinkle some water, and reheat in a microwave-safe bowl or in a skillet over medium-low heat, until heated through.

Tips to make this recipe

Don’t skimp on the ghee: Ghee adds a great deal of flavor to this humble dish, so definitely use it instead of any cooking oil.

Fry the onions on low heat: This step requires patience, but you have to mindful of the onions. If they brown too much, they will impart a bitter taste to the final dish.

Use the herbs : Avoid skipping the coriander and mint leaves, as they add a nice herby note to the rice. If you are not a fan of coriander, skip it. But I don’t suggest skipping the fresh mint. You can use dried mint powder if you don’t have fresh mint.

Check for salt: As soon as you add the water and bring it to a boil, check for salt. The water should taste salty enough for the final rice dish to be seasoned well. If it’s not salty, adjust at this stage itself or you’ll end up with bland rice.

Let the rice rest: After the rice is done cooking, it is imperative to leave it undisturbed for at least 10-15 minutes. Do not fluff it with a fork right away, as the rice continues to absorb moisture even after cooking. Letting it rest will ensure that the rice doesn’t get clumpy, and you have distinct, separate grains while serving.

Variations

Add vegetables: You can add veggies like carrots, corn, peas, green beans, bell peppers or even diced mushrooms, etc to make this a wholesome one-pot meal.

Add proteins (vegetarian version): To make it heartier, add cooked chickpeas, beans, sprouts, paneer, or tofu.

Turmeric: You can add about 1/4 teaspoon of ground turmeric to give this dish a yellow hue!

Add nuts and/or raisins: You can saute about 8-10 cashew nuts, split into halves, and 2 tablespoons of golden raisins in ghee until the cashew nuts turn golden brown and the raisins puff up. Set aside and follow the recipe from step 1. Add the roasted cashew nuts and raisins in the last step after fluffing the rice for some texture and hint of sweetness in this dish.

Chicken: Dice up about 1 boneless chicken breast or 2 chicken thighs into 1-inch chunks. Marinate with ginger garlic paste, yogurt, lemon juice salt, and pepper. Add it to the pot after sauteing the green chillies, ginger, and garlic. Saute on medium-high heat until the chicken pieces turn opaque, about 4-5 minutes. Then follow the rest of the recipe as stated above.

How to make this recipe in a stovetop pressure cooker?

Follow the same steps as above. Reduce the water to 1.5 cups. Cook on high for 2 whistles, then let the pressure release naturally. Open the lid and fluff the rice with a fork.

Can I make this vegan?

Yes, you most certainly can. Use any vegetable oil of choice for a vegan version.

Which is the best rice to use for this dish?

Like I mentioned above, it is best to use basmati rice for this recipe. Basmati is long-grain rice, known for its aroma, flavor, and texture. But if you are preparing this for your regular meals, you can use sona masoori rice. You can also consider using brown basmati rice.

Can I make this leftover rice?

It will work in a pinch. But, honestly, you can make use of your leftover rice in other recipes like lemon rice, cabbage rice, masala rice, etc. Use uncooked rice for best results.

What can I use instead of rice?

You can swap the rice with quinoa to make bagara quinoa instead. The process is the same. Be sure to rinse the quinoa, there is no need to soak it.

The ratio of quinoa to liquid is 1:2, though I prefer a 1:1.75 ratio. For the Instant Pot, follow a 1:1 ratio. You can refer to this Instant Pot quinoa pulao for more details.

You may also enjoy these Indian vegetarian rice recipes

Vegetable pulao

Moong sprouts and paneer pulao

Palak rice

Cauliflower dum biryani

Mushroom pulao

You can also follow me on Facebook , Pinterest, Instagram & Twitter

Bagara Rice Recipe

Ingredients1x2x3x

• 1 cup basmati rice 190 grams
• 2 tablespoons ghee
• 2 cups sliced onions
• 2-3 green chillies, slit lengthwise
• 1/2 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/4 teaspoon garam masala, optional
• 1.75 cups water, 1 cup for the Instant Pot
• 3/4 to 1 teaspoon table salt, or to taste

Whole spices (You may skip some of these if you can’t find them)

• 1 teaspoon shahi jeera
• 2 inch cinnamon
• 4-5 green cardamoms
• 2-3 blades of mace
• 1 bay leaf
• 1 star anise
• 2-3 cloves
• 5-6 peppercorns
• 1 kapok bud
• 1 teaspoon stone flower

Instructions

Stovetop Method

• Rinse basmati rice until the water runs clear, soak it in 2-3 cups of water for 30 minutes.
• In the meanwhile, prep your ingredients.
• Heat ghee in a heavy-bottomed pot over medium heat, add all the whole spices.
• Saute for a few seconds until the spices are fragrant.
• Next, add sliced onions, saute until the onions turn golden brown.
• Add slit green chillies, minced garlic, and minced ginger, saute until fragrant.
• Add chopped coriander and mint leaves, saute until the herbs wilt.
• Next, add garam masala and table salt, saute for a few seconds
• Add 1.75 cups of water, mix well, and bring to a boil. Check for seasoning, the water should taste salty. Add more salt if needed.
• Add the drained rice, and mix well, reduce the heat, cover the pot and simmer for 10 minutes or until all the water is absorbed and the rice is done.
• Switch off the heat and let the rice stand undisturbed, with the lid on, for 10 minutes. Open the lid and fluff the rice with a fork.

Instant Pot Method

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays, ‘HOT’, then add ghee, let it heat up a bit, add all the whole spices, saute for a few seconds until the spices are fragrant.
• Add sliced onions, saute until the onions turn golden brown.
• Add slit green chillies, minced garlic, and minced ginger, saute until fragrant.
• Next, add garam masala and table salt, saute for a few seconds.
• If you have browned bits stuck at the bottom of the pot, deglaze it with about 2 tablespoons of water to avoid a potential ‘BURN’ error.
• Add 1 cup of water and give everything a good mix. Check for seasoning, the water should taste salty. Add more salt if needed.
• Drain the rice and add it to the pot. Make sure the rice is submerged under the liquid.
• Press ‘CANCEL’ to switch off the “SAUTE’ mode. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 4 minutes. It will take some time for the pressure to build up (about 6 minutes), after which the timer will begin.
• Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Fluff the rice with a fork.

Video

Notes

Nutrition

Bagara Rice Recipe

Ingredients

• 1 cup basmati rice 190 grams
• 2 tablespoons ghee
• 2 cups sliced onions
• 2-3 green chillies, slit lengthwise
• 1/2 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1/4 teaspoon garam masala, optional
• 1.75 cups water, 1 cup for the Instant Pot
• 3/4 to 1 teaspoon table salt, or to taste

Whole spices (You may skip some of these if you can’t find them)

• 1 teaspoon shahi jeera
• 2 inch cinnamon
• 4-5 green cardamoms
• 2-3 blades of mace
• 1 bay leaf
• 1 star anise
• 2-3 cloves
• 5-6 peppercorns
• 1 kapok bud
• 1 teaspoon stone flower

Instructions

Stovetop Method

• Rinse basmati rice until the water runs clear, soak it in 2-3 cups of water for 30 minutes.
• In the meanwhile, prep your ingredients.
• Heat ghee in a heavy-bottomed pot over medium heat, add all the whole spices.
• Saute for a few seconds until the spices are fragrant.
• Next, add sliced onions, saute until the onions turn golden brown.
• Add slit green chillies, minced garlic, and minced ginger, saute until fragrant.
• Add chopped coriander and mint leaves, saute until the herbs wilt.
• Next, add garam masala and table salt, saute for a few seconds
• Add 1.75 cups of water, mix well, and bring to a boil. Check for seasoning, the water should taste salty. Add more salt if needed.
• Add the drained rice, and mix well, reduce the heat, cover the pot and simmer for 10 minutes or until all the water is absorbed and the rice is done.
• Switch off the heat and let the rice stand undisturbed, with the lid on, for 10 minutes. Open the lid and fluff the rice with a fork.

Instant Pot Method

• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once it displays, ‘HOT’, then add ghee, let it heat up a bit, add all the whole spices, saute for a few seconds until the spices are fragrant.
• Add sliced onions, saute until the onions turn golden brown.
• Add slit green chillies, minced garlic, and minced ginger, saute until fragrant.
• Next, add garam masala and table salt, saute for a few seconds.
• If you have browned bits stuck at the bottom of the pot, deglaze it with about 2 tablespoons of water to avoid a potential ‘BURN’ error.
• Add 1 cup of water and give everything a good mix. Check for seasoning, the water should taste salty. Add more salt if needed.
• Drain the rice and add it to the pot. Make sure the rice is submerged under the liquid.
• Press ‘CANCEL’ to switch off the “SAUTE’ mode. Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 4 minutes. It will take some time for the pressure to build up (about 6 minutes), after which the timer will begin.
• Once the cooking cycle is complete, let the pot depressurize for 10 minutes. Then do a quick release of the leftover pressure as per the manufacturer’s instructions. Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Fluff the rice with a fork.

Video

Notes

Nutrition

Potato sandwich (aloo sandwich) is a quick and easy Indian-style sandwich that makes for a hearty breakfast or a delicious snack. Crispy, buttery bread slices are sandwiched between a spiced potato and cheese filling. It tastes absolutely scrumptious and is so easy to prepare as well.

Check out my quick step-by-step video tutorial to make the best potato toast sandwich at home.

If you are on the lookout for some easy sandwich recipes, then you simply gotta try this Indian-style mashed potato sandwich recipe. It is one of my favorite sandwiches to whip up. My kids just love these sandwiches!!

You will just need some boiled and mashed potatoes, a few spices, veggies, and bread, of course! The recipe is pretty adaptable, skip or add whatever you have at home!

I love keeping boiled and mashed potatoes in the refrigerator for quick recipes like these. Not only sandwiches, but you can also use them in other recipes like cutlets or tikkis, patties , bread rolls , chapati roll, paratha , a quick sabzi, and the likes. The humble potato is truly a versatile ingredient!

You may also know this sandwich by other names such as aloo sandwich, aloo masala sandwich, aloo toast, aloo cheese sandwich, or boiled aloo sandwich. Different names for the same delicious thing!

This is a slightly different recipe from the famous Bombay masala toast sandwich. For that recipe, boiled and mashed potatoes are tempered with a few ingredients. The potato mixture is also topped with onion, bell pepper, tomato slices, and then grilled.

I prefer making these sandwiches to the Bombay toast ones because it comes together pretty quickly if you already have some boiled potatoes at hand.

• We love this Potata tawa sandwich recipe because it is
• Ingredients needed to make aloo sandwich recipe
• How to make Potato Sandwich – Step by step process
• Serving suggestions
• A few tips to make the best potato toast sandwich
• Try a variation
• More vegetarian sandwich recipes
• Potato Sandwich (Aloo Sandwich)

We love this Potata tawa sandwich recipe because it is

• Made with pantry staples
• No fancy gadgets to grill this sandwich, we are using a tawa(frying pan)
• Very adaptable
• Tastes delicious, to say the least
• Kid-friendly
• Ideal for breakfast, brunch, lunch, or dinner
• Great to pack in the tiffin box

Ingredients needed to make aloo sandwich recipe

To make this potato cheese sandwich, first, you will need to make the green chutney. You can use your favorite green chutney. I’m sharing a quick recipe for coriander-mint chutney that I whip up for sandwiches. A detailed post on green chutney with variations has been pending for a long time. So, I’m just going to keep this part short.

You will need;

Fresh coriander: Along with tender stalks

Fresh mint leaves: You may skip if you wish to, though it adds a nice flavor. Be sure to only use the leaves

Cashew nuts: You can also use dalia dal, besan sev, boondi, or even coconut (fresh or desiccated). This is mainly added to thicken the chutney.

Lemon juice: Helps preserve the green color of the chutney.

Ginger, garlic, and green chillies: You may skip garlic if you want to.

Other ingredients like cumin seeds , salt , black salt , and sugar

Once you have prepared the chutney, make the potato filling. You will need the following ingredients;

Potatoes: Boiled, peeled, and mashed.

Veggies: Finely chopped onions and capsicum for some crunch and contrasting textures in the filling

Spice mix: Red chilli powder, garam masala, roasted cumin powder, chaat masala, amchur masala, salt, and pepper

Green chillies: Finely diced

Along with these, you will also need other ingredients like;

Bread slices: Use whatever you have, white, brown, multigrain, etc, they all work well. I’ve used the good ‘ol plain white sandwich bread.

Butter: Used in two steps! One, for buttering the bread slice and two, for toasting the sandwich

Green chutney: It is optional, but I highly recommend using it for additional zing in the sandwich. Check alternatives in variations below.

Cheese: Again, use whatever kind you have from the processed stuff to the high-end stuff. I’ve used Amul cheese cubes.

Nylon sev: Optional, but I like to use it for garnish. It gives it that street-style look.

p.s. I completely forgot to place the cheese and sev in the pics.

How to make Potato Sandwich – Step by step process

Step 1: Prepare the green chutney

Add 2 cups coriander leaves along with tender stalks, 1/4 cup fresh mint leaves, 1-inch ginger, 4 garlic cloves, 1/2 teaspoon cumin seeds, 2 tablespoons of cashew nuts, 2 green chillies, 1/2 teaspoon each of salt, black salt, sugar, and 1 tablespoon lemon juice. (Photos 1 to 8)

Add 2 tablespoons of ice-cold water and blend to a smooth paste. Adjust the quantity of water as needed. Taste and adjust seasonings. (Photos 9 to 12)

Step 2: Prepare the spiced potato filling

In a big bowl, add 3 medium boiled potatoes, mash the potatoes and add 1/4 cup chopped onions, 1/4 cup bell peppers, chopped green chillies, 1/4 teaspoon red chili powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon roasted cumin powder, 1/2 teaspoon each of garam masala, chaat masala, and dried mango powder, and 2 tablespoons of chopped coriander leaves. (Photos 13 to 18)

Mix well until everything comes together. Taste a little of the potato mixture and adjust as needed. (Photos 19 and 20)

Step 2: Assemble and toast the sandwiches

Apply butter to two slices and green chutney on one of the buttered bread slice (Photos 21 and 22)

Spread a generous amount of the potato mixture on the butter+ chutney slice. Top with grated cheese. (Photos 23 and 24)

Close the slices, press gently, apply butter on the slice facing upwards. (Photos 25 and 26)

Heat a cast-iron skillet or nonstick tawa on medium heat.

Place the sandwich, buttered side down on the tawa. Apply butter on the slice facing upwards. Toast on medium-low heat for 1-2 minutes or until golden brown. Flip and toast the other side until golden brown. (Photos 27 and 30)

If you are grilling in a panini press, or sandwich maker, apply butter on both sides and grill.

Repeat the above steps to making 2 more aloo toast sandwiches.

Slice the toasted sandwiches diagonally into triangles.

Press some nylon sev on the sides. This is optional!

Serving suggestions

Serve with green chutney and/or tomato ketchup along with some potato wafers for a filling snack.

Or make a meal out if by serving it along with some light soup like tomato soup, or sweet corn soup.

Honestly, we sometimes have this aloo masala sandwich all by itself for lunch or dinner. It is quite filling!

A few tips to make the best potato toast sandwich

Use medium-low heat to roast the sandwiches: This is a pretty basic yet important tip to prevent the sandwiches from burning and rendering them inedible.

Adjust spices as per taste: Please adjust the spices as per your taste palate. Skip the red chilli powder and green chilies if making for kids. I’ve used very little red chili powder and the less spicy variety of green chilies.

Don’t skip the onions or capsicum: These two ingredients add a good texture to the otherwise plain mashed and spiced potatoes. You may skip if you aren’t a fan of either, but I highly recommend adding at least one of them. Try red or orange bell peppers instead of green.

Try a variation

This crispy potato sandwich recipe is great as it is, but as always, I am listing a few variations as well.

Healthier version: Use brown or multigrain sandwich bread and skip toasting the sandwich with butter. It won’t crisp up as nicely as the ones toasted with butter, but it will still taste great.

Schezwan sauce: You can spread schezwan sauce instead of green chutney

Add more veggies: You can top the potato mixture with sliced onion, tomato slices, capsicum slices, shredded carrots. You can also add some boiled sweet corn to the potato filling.

Chicken: You can also add some shredded, cooked chicken to the potato mixture. Reduce the quantity of potatoes accordingly.

Cheese slices: Add cheese slices instead of grated cheese over the potato mixture

Paneer: Top the potatoes mixture with grated paneer for a protein-boost!

Mayo: Use mayonnaise instead of butter, even for toasting the sandwiches. Mayo makes it nice and crispy. Try it!

Different potato filling: The recipe for the spiced potato fillling needs no cooking here. But you can choose to use leftover potato bhaji, or the South Indian style potato bhaji, or something like the filling used in my air-fried bread roll recipe . You can even flatten leftover aloo tikki or aloo patty instead of preparing the mixture. The sky is the limit, choose whatever you’d like!

Vegan: Use eggless or vegan mayonnaise instead of butter. I don’t suggest using oil here as it just won’t taste the same. You can use vegan cheese or skip the cheese altogether.

More vegetarian sandwich recipes

Vegetable mayo sandwich

Cheese corn toast

Chili cheese toast

Cream cheese sandwich bites

You can also follow me on Facebook , Pinterest, Instagram & Twitter

Potato Sandwich (Aloo Sandwich)

Ingredients1x2x3x

For the green chutney

• 2 cups tightly packed coriander leaves along with tender stems 2 cups
• 1/4 to 1/2 cup fresh mint leaves discard stems
• 1 inch ginger, peeled
• 4 garlic cloves
• 1/2 teaspoon cumin seeds
• 2 tablespoons cashew nuts
• 2 green chillies, adjust as per desired heat
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon sugar
• 1/2 teaspoon black salt
• 1 tablespoon freshly squeezed lemon juice

For the spiced potato filling

• 3 boiled and mashed potatoes about 350 grams potatoes
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped onions
• 2 tablespoons finely chopped coriander leaves
• 1 green chilli finely diced

Spice mix

• 1/4 teaspoon red chili powder
• 1/4 teaspoon table salt, or to taste
• 1/4 teaspoon black pepper powder
• 1/4 teaspoon roasted cumin powder
• 1/2 teaspoon garam masala
• ½ teaspoon chaat masala
• 1/2 teaspoon dried mango powder

Other ingredients

• 6 bread slices
• 2 tablespoons green chutney, or as required
• 6 tablespoons unsalted butter, or as needed
• 3 cubes of processed cheese, or your favorite cheese

Instructions

Prepare the green chutney

• Add coriander leaves, mint leaves, ginger, garlic, cumin seeds, cashew nuts, green chillies, salt, black salt, sugar, and lemon juice in a blender.
• Add 2 tablespoons of ice-cold water to a smooth paste. Adjust the quantity of water as needed. Taste for seasonings and adjust as required.

For the potato filling

• In a big bowl, add boiled potatoes, mash the potatoes and add chopped onions, bell peppers, chopped green chillies, spice mix, and chopped coriander leaves.
• Mix well until everything comes together. Taste a little of the potato mixture and adjust as needed.

Assemble and toast the sandwiches

• Apply butter to two slices and green chutney on one of the buttered bread slice
• Spread a generous amount of the potato mixture on the butter+ chutney slice. Top with grated cheese.
• Close the slices, press gently, apply butter on the slice facing upwards. Heat a tava on medium heat.
• Place the sandwich, buttered side down on the tawa. Apply butter on the slice facing upwards. Toast on medium-low heat for 1-2 minutes or until golden brown. Flip and toast the other side until golden brown. If you are grilling in a panini press, or sandwich maker, apply butter on both sides and grill.
• Repeat the above steps to making another sandwich
• Slice the toasted sandwiches diagonally into triangles.
• Press some nylon sev on the sides. This is optional!

Video

Notes