Spicy Beetroot & Potato Sandwich (Indian-Style)

30 minutes

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Spicy Beetroot & Potato Sandwich (Indian-Style) - Plattershare - Recipes, food stories and food lovers

4.34 from 6 votes
Indian

About Spicy Beetroot & Potato Sandwich (Indian-Style)

Start your day with a vibrant and flavorful twist on a classic sandwich! This Spicy Beetroot & Potato Sandwich is a quick, healthy, and delicious Indian-inspired breakfast or lunch option. The earthy sweetness of beetroot combines perfectly with creamy mashed potatoes, spiced with green chilies and warming spices for a truly satisfying bite.
Packed with wholesome ingredients and ready in minutes, this recipe is perfect for busy mornings. The combination of textures and tastes makes it a far cry from your average sandwich, offering a unique and exciting culinary experience.
Prepare to be amazed by the explosion of flavors in every mouthful! This recipe is easily customizable to your spice preference, making it a versatile and repeatable favorite.
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Recipe Time & More

Prep15 minutes
Cook15 minutes
Total30 minutes
Calories95 kcal
Serves4
Served AsBreakfast
Recipe TasteSaltySpicy

Ingredients
 

For the Filling:

  • 1 medium Potato boiled and mashed
  • 1 medium Beetroot cooked and grated
  • 1-2 Chili finely chopped (adjust to your spice preference), green
  • 1/2 - 1 tsp Salt to taste
  • 1/4 tsp Pepper black, ground
  • 1 tsp Dry Mango Powder dried mango powder
  • 1 tbsp Coriander chopped, fresh

For the Sandwich:

  • 4 slices Bread your choice of bread
  • 2 tbsp Ghee
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Instructions
 

Prepare the Filling

  • Mix the mashed potato, grated beetroot, green chili, salt, pepper, amchur powder, and coriander in a bowl. Combine well to ensure a smooth and even mixture.

Sauté the Filling (Optional)

  • Heat 1 tablespoon of ghee or butter in a pan over medium heat. Add the potato and beetroot mixture and sauté for 5 minutes, stirring occasionally, until heated through and slightly browned. This step enhances the flavor but is optional.

Assemble the Sandwich

  • Spread the potato and beetroot mixture evenly onto two slices of bread. Top with the remaining bread slices.

Grill and Serve

  • Lightly brush the outside of the sandwiches with the remaining ghee or butter. Grill in a pan or toaster until golden brown and the filling is heated through. Serve immediately with your favorite chutney or sauce.

Recipe Notes

Expert Tips

  • For a richer flavor, roast the beetroot and potatoes before grating and mashing.
  • Adjust the amount of green chili according to your preferred spice level. Start with less and add more if needed.
  • If you don't have amchur powder, you can substitute with a pinch of lemon juice or a very small amount of tamarind paste for a tangy flavor.
  • Experiment with different types of bread. Naan or whole-wheat bread would also work well.

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4.34 from 6 votes

Recipe Nutrition

Calories: 95kcalCarbohydrates: 7gProtein: 1gFat: 7gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 855mgFiber: 1gSugar: 1g

Hem Lata Srivastava
Hem Lata Srivastava
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4.34 from 6 votes

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