Potato Sandwich (aloo Sandwich)

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

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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

Potato Sandwich (Aloo Sandwich)

Ingredients

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

This eggless atta cake (whole wheat cake) is a nutty, soft and moist, delicious, tea time cake. You will love this healthy cake made without any refined flour, refined sugar, or even eggs. Check out the quick, step-by-step video to make this easy wheat flour and jaggery cake at home!

I’m super excited to share a healthier cake recipe with you guys! This eggless atta cake is made with 100% whole wheat flour and naturally sweetened with jaggery.

A celebration is incomplete without some sort of cake in my opinion, be it birthdays or anniversaries or any other special day. And if you refrain from enjoying a piece of cake due to various dietary restrictions, then you definitely need to try this healthier alternative.

I was always under the impression that cakes made with wheat flour are just not that great. But guess what? I was so wrong! That perception changed when I tried this eggless date and walnut whole wheat cake .

While there isn’t much difference in calories between refined flour i.e all-purpose flour (maida) and whole wheat flour, the latter is relatively healthier as it contains fiber, vitamins, and minerals.

I love baking simple tea-time loaf cakes, as they are hassle-free and require less effort as compared to a frosted cake. I lack the patience for those kinds of bakes but do reserve them for special occasions.

• Recipe inspiration
• Why you will really love this whole wheat jaggery cake?
• Ingredients needed for this homemade atta cake recipe
• How to make eggless atta cake – Step by step process
• Serving suggestions
• Storage instructions
• My top tips to make the wheat cake
• Frequently asked questions (FAQs)
• You may also enjoy these tea-time loaf cakes
• Atta Cake (Eggless Wheat Cake With Jaggery)

Recipe inspiration

I actually tasted this eggless whole wheat jaggery cake for the first time just a couple of weeks ago when my friend, Aarti prepared it for one of our neighbor’s send-off to Kenya. It was so good that I requested her for the recipe to which she happily obliged.

I have been wanting to share a healthier cake recipe for quite some time now and this atta cake fits the bill perfectly! Just look at that beautiful crumb 🙂

While I have nothing against eggs, I thought of skipping them here since a lot of you prefer eggless bakes.

Why you will really love this whole wheat jaggery cake?

• My number one reason- there’s no all-purpose flour, sugar, condensed milk, or even eggs and yet this cake turns out perfect every single time!
• It is so easy to make and tastes really delicious even though most of the ingredients are refined-free.
• A slice of this wheat cake is great on its own or serve along with a cup of hot tea or coffee
• A healthier snack or dessert alternative instead of sugar-laden cookies or other junk food snacks
• Doesn’t require any special skills nor equipment. See instructions in FAQ to bake this in your stovetop pressure cooker.

Ingredients needed for this homemade atta cake recipe

You need simple ingredients to make this delicious wheat and jaggery cake. Let’s have a look at them;

Whole wheat flour: Whole wheat flour is known as gehu ka atta or chakki atta in India. It is made by grinding whole wheat grains into a fine powder. This atta is used in making rotis, chapatis, parathas, and other Indian flatbreads.

Jaggery: Also known as ‘ gur ‘ in Hindi. It is a healthier substitute for refined sugar and works really well in this recipe. It lends a deep and rich flavor to the cake.

Leavening agents: These are the usual ingredients i.e. baking powder and baking soda. I don’t suggest skipping either as they help the cake rise.

Salt: A small pinch to bring out the other flavors of the cake.

Flavoring agents: I’ve used pumpkin pie spice mix which is a blend of cinnamon, ginger, allspice, nutmeg, and cloves. I love the warm flavors it adds to this simple atta gur cake. The spices compliment the deep and rich flavors of the jaggery really well! I’ve also added some pure vanilla extract!

Yogurt: This is a substitute for the eggs in this recipe and it works really well. You won’t miss the eggs! Additionally, it also helps in making the cake soft and moist.

Fat: I’ve used sunflower oil in this recipe because it makes the cake moist. You can use any other neutral cooking oil like canola, corn oil, etc. Don’t use olive oil in this recipe as wheat flour is quite nutty and that will sort of clash with the strong flavor of the olive oil.

Liquid: I’ve used whole dairy milk for the liquid part in the recipe.

How to make eggless atta cake – Step by step process

Make sure all your ingredients are at room temperature!

Step 1: Prepare the cake pan

Position a rack in the center of the oven. Preheat the oven to 180° C/350° F. Grease and line a 9×5-inch loaf pan with parchment paper. (The dimensions of my loaf pan are 10 x 4.5 inches) (Photo 1)

Step 2: Sift the dry ingredients

Sift 1.5 cups of wheat flour, 1.5 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1 teaspoon of pumpkin pie spice mix in a large bowl. (Photos 2 to 7)

Whisk until well-combined. (Photo 8)

Step 3: Liquid ingredients

In a medium-sized bowl, add 1/2 cup of yogurt and 1 cup of jaggery powder. Beat on medium speed until the jaggery has dissolved. I’ve used a hand mixer, but a regular whisk will also be fine. (Photos 9 to 11)

Add 1/3 cup oil, 1 teaspoon pure vanilla extract, beat on medium speed until incorporated. (Photos 12 to 15)

Step 4: Add dry ingredients and milk alternately

To the jaggery-yogurt-oil mixture, add dry ingredients and milk alternately, starting with flour and ending with flour. (Flour in 3 additions and milk in two additions). Mix just until you see no more flour pockets. Do not overmix the batter! A few lumps are absolutely fine. (Photos 16 to 25)

You can add a handful of chopped nuts at this point, and fold it gently. with a spatula.

Transfer the batter to the prepared cake pan. (Photo 26)

Smooth out the surface with a spatula. (Photo 27)

Tap the pan on the counter 3-4 times to eliminate any air bubbles. (Photo 28)

Top with slivered pistachios and almonds or any other nuts of your choice. (Photo 29)

Step 5: Bake

Bake at 180° C/350° F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. (Photo 30)

Transfer to a wire rack. Cool the cake in the pan for 15 minutes, remove the cake from the pan and let it cool completely on the wire rack. (Photos 31 and 32)

Slice and enjoy with a cup of tea or coffee!

Serving suggestions

Serve a slice of this eggless atta cake as such, it is delicious on its own, or pair it alongside tea/coffee or milk for kids.

For a decadent treat, spread some butter, or any nut butter, drizzle a little honey. Chocolate hazelnut spread such as Nutella is also a good option.

You can also bake the cake in a round pan, slice the cake into two layers and frost it with your favorite icing recipe. But that would beat the purpose of keeping it healthy IMHO.

Storage instructions

Slice the cake and store the slices in an airtight container for 1 to 2 days. Honestly, it never lasts that long around here 😀

Refrigerate for up to 5 days to prolong its shelf life, especially since it’s so hot and humid these days. Bring to room temperature before serving.

My top tips to make the wheat cake

The spoon and sweep method to measure out the flour: Fluff the flour within the container, then spoon it into your dry measuring cup, level it off with the back of a knife. I prefer using my weighing scale when it comes to baking. But I’ve also included measurements in volume for those of you that use standard measuring cups

Jaggery: My powdered jaggery was not lumpy, so I used it as such, straight out of the packet. If your jaggery has big lumps, then it is best to sift it before using it in the recipe. This will ensure that the jaggery powder dissolves well in the batter.

Milk quantity in batter : Wheat flour needs extra hydration because it contains wheat germ and bran which absorb more liquid. The quality of atta differs from one brand to another. So if you feel the batter is too thick, add a few tablespoons more of milk. Refer to the video for an idea of the batter consistency.

Avoid overmixing: Never overmix a cake batter. Overmixing will result in a really dense cake. Mix only until you see no flour pockets in the batter.

Let the baked cake rest: It is important to let the cake rest in the tin for at least 15 minutes. Then transfer to a wire rack to cool down completely. The cake is delicate after it is out of the oven and trying to remove it out of the pan may cause it to crack and fall apart.

Oven temperature and timing: Every oven is different. I always use an oven thermometer while preheating the oven to make sure I’m baking at the right temperature. I use a 52-liter OTG, and my cake was done in 40 minutes. Keep a tab after 35 minutes. Avoid opening the oven door frequently as that will result in a temperature fluctuation affecting the cake.

How to make this atta cake without the oven?

You can make this atta cake in the pressure cooker instead. Use a 5-liter pressure cooker, remove the gasket and the weight. Cover the bottom of the cooker with about a cup of salt. Place a heat-proof stand. Close the cooker with the lid, and preheat on medium heat for 10 minutes.

Depending on the size of your cooker, a loaf pan may or may not fit. So use a round or square baking pan. Place the cake pan (no need to cover the cake pan) carefully with the help of tongs. Excercise precaution as the cooker is hot. Secure the lid of the cooker tightly (no gasket nor weight). Cook on medium heat for 35 minutes. Check for doneness test with a toothpick. If it is not done after 35 to 40 minutes, bake it for 5-10 minutes more.

How to make a vegan version of this cake?

Swap the yogurt and milk with your favorite plant-based alternatives.

Can I use ghee instead of oil in this recipe?

Yes, you most certainly can. I tested this recipe with melted ghee and it worked just as well. So why haven’t I finalized that in the recipe? Simply because I found that the finished product was much better with the inclusion of oil.

The cake was moister as compared to the one I made with ghee. It’s totally your call, you can use either. The quantity stays the same. You can also use melted butter if you wish to.

I don’t have powdered jaggery, can I use regular jaggery?

Yes, you can! Grate the jaggery and use the same amount stated in the recipe.

Can I bake this atta cake in a round or square cake pan?

Yes, you can. Use a 7 or 8-inch round or square cake pan. Baking time will reduce because of increased surface area, so keep a tab after 35 minutes.

Can I make this wheat cake with eggs instead?

Yes, you most certainly can. Substitute the yogurt with 2 eggs. The rest of the process and recipe will stay the same.

What can I substitute the yogurt with?

I have not tried another substitute here. But 2 overripe mashed bananas would work as a great substitute, but it will also lend some banana flavor to the cake. Flax egg might also work, though I’ve yet to try that alternative.

Why does the top of this wheat cake crack?

A cracked top is absolutely normal for such cakes or quick breads (eg: pumpkin bread, banana bread, etc). This wheat cake is a type of quick bread. Quick bread is any type of bread that is leavened by baking powder or soda instead of yeast.

This happens because the crust sets faster than the insides of the cake. As the cake continues to bake and rise, it pushes through the crust thus causing it to crack. This phenomenon does not alter the texture nor taste of the final baked good. In fact, it is a good sign for quick breads. I think the crack makes the loaf look rustic adding a lot of character to it.

You won’t observe much of a crack in a round or square pan, as you have a larger surface area as compared to a loaf pan.

Why does my cake taste bitter?

Also, make sure, your atta flour is fresh. Avoid using sour yogurt.

Is this cake dense? How can I make this cake less dense?

You have to understand that this cake is made entirely with wheat flour, so expect it to be slightly dense. But it is not dry or crumbly. Rather it is soft, moist, and delicious at the same time. You can do a couple of these things to make it less dense if you wish to;

1. Resist the urge to overmix the batter to a smooth consistency. That’s the most common problem for dense cakes! Overmixing activates the gluten strands resulting in a dense and chewy baked good.
2. Add 1 teaspoon of vinegar, in the end, mix the batter well and bake it immediately.
3. You can also add 1 teaspoon vinegar to the quantity of milk specified and let it sit for 10 minutes. This will result in buttermilk which can be used in the recipe. Add the dry ingredients and buttermilk alternately to the yogurt and jaggery mixture.
4. Replace half of the wheat flour with all-purpose flour. I’ve not tried this out yet, and I think the quantity of milk will reduce by few tablespoons, so add the milk gradually.

You may also enjoy these tea-time loaf cakes

Rava cake

Eggless marble cake

Eggless mango loaf cake

Banana bread without eggs

Pumpkin bread without eggs

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Atta Cake (Eggless Wheat Cake With Jaggery)

Ingredients1x2x3x

Make sure all your ingredients are at room temperature!

Dry ingredients

• 1.5 cups whole wheat flour 200 grams
• 1.5 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice mix, refer notes to make your own spice blend

Wet ingredients

• 1/2 cup yogurt 125grams
• 1 cup jaggery powder 165 grams
• 1/3 cup oil 66 grams
• 1 teaspoon vanilla extract 5 ml
• 3/4 cup whole milk 180 ml

Optional ingredients

• 1 tbsp slivered pistachios
• 1 tbsp slivered almonds

Instructions

• Position a rack in the center of the oven. Preheat the oven to 180° C/350° F. Grease and line a 9x5-inch loaf pan with parchment paper.
• Sift wheat flour, baking powder, baking soda, salt, and pumpkin pie spice mix in a large bowl.
• Whisk until well-combined.
• In a medium-sized bowl, add jaggery powder and yogurt. Beat on medium speed until the jaggery has dissolved. I’ve used a hand mixer, but a regular whisk will also be fine.
• Add oil, and pure vanilla extract, beat on medium speed until incorporated.
• To the jaggery-yogurt-oil mixture, add dry ingredients and milk alternately, starting with flour and ending with flour.
• Add the flour in three additions and milk in two additions. Mix just until you see no more flour pockets. Do not overmix the batter! A few lumps are absolutely fine.
• You can add a handful of chopped nuts at this point, and fold it gently. with a spatula.
• Transfer the batter to the prepared cake pan. Smooth out the surface with a spatula. Tap the pan on the counter 3-4 times to eliminate any air bubbles.
• Top with slivered pistachios and almonds or any other nuts of your choice.
• Bake at 180° C/350° F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Transfer to a wire rack. Cool the cake in the pan for 15 minutes, remove the cake from the pan and let it cool completely on the wire rack.
• Slice and enjoy with a cup of tea or coffee!

Video

Notes

Nutrition