Hey guys! The recipe I am sharing today is of an easy sandwich recipe and you can make the filling and keep it in the fridge beforehand if you are making for guests. So lets get cooking…..
- Ingredients:
- Boiled potatoes – 4 large
- Onions (finely chopped) – 2 medium
- Capsicum (finely chopped) – 1 medium
- Red bell pepper (finely chopped) – 1 medium
- Yellow bell pepper – 1 medium
- Chat masala powder – 1 tsp
- Garam masala powder – 1 and 1/2 tsp
- Lemon juice – 1 tsp
- Fresh coriander leaves (finely chopped) – 1/4 cup
- Salt as per taste
- Kashmiri red chilly powder – 1 tsp
- Ginger paste – 1 tsp
- Green chilly (finely chopped) – 1 piece (if dark green spicy chilly) and 2 (if light green less spicy chilly)
- Grated cheese – 1/2 cup
- Piri Piri powder – 1 tsp
- Oil – 2 tsp
- Brown Bread slices – 6 pieces (medium size)
- Butter for greasing
- Green chutney
Method:
1) In a wok/pan take oil. Let it become warm. To this add the boiled and roughly chopped potatoes, green chilly, ginger paste, kashmiri red chilly powder, chat masala powder and salt and mix it all well. Mash the potatoes while mixing. Cook till the potato mixture is completely dry and becomes ball like.
2) Take it off the gas. Now add the lemon juice, onions, capsicum, red bell pepper, yellow bell pepper, piri piri powder and coriander leaves and mix it well. Once it cools downs add the grated cheese to this and mix well. The filling is now ready.
3) take the bread slices and apply butter and green chutney on two slices. Apply the generous amount of filling (as prepared above) on one slice and little less on the other slice. Add some more grated cheese on one slice on top of the filling (optional). Press both the slices together.
4) Grill or toast by greasing with butter. Serve hot.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Bohemian Bibliophile.
Cooking with Shail 
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