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1. Peel and cut the potatoes into chunks, then boil in salted water until very soft, about 12 to 15 minutes. Drain well and let excess steam escape.
3 piece potato,
1 tsp salt
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2. Finely dice half of the red onion and finely grate the carrot. Microwave or briefly blanch the green peas until just tender if using fresh.
0.5 cup green peas (fresh or frozen),
0.5 piece carrot,
0.5 piece red onion
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3. In a mixing bowl, mash the potatoes until smooth. Add the diced onion, grated carrot, green peas, salt, black pepper, red chili powder, turmeric powder, garam masala, coriander powder and chat masala. Mix until evenly combined and taste for seasoning.
0.5 cup green peas (fresh or frozen),
0.5 piece carrot,
1 piece red onion,
1 tsp salt,
0.2 tsp black pepper,
0.5 tsp red chili powder,
0.2 tsp turmeric powder,
0.8 tsp garam masala,
0.5 tsp coriander powder,
0.5 tsp chat masala
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4. Divide the mixture into 3 equal portions and shape each into a thick patty roughly the size of your bread slices.
3 piece potato
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5. Heat oil in a nonstick pan over medium heat. Add the patties and cook until deeply golden and crisp on both sides, about 3 to 4 minutes per side. Transfer to a plate and keep warm.
2 tbsp oil (for pan-frying)
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6. In a blender jar, add mint leaves, cilantro, green chili, ginger, garlic, sugar, lemon, a pinch of salt, yogurt and water. Blend to a smooth, spreadable chutney, adding a splash more water if needed. Adjust salt and lemon to taste.
0.5 cup fresh cilantro,
1 piece green chili,
1 inch ginger,
1 clove garlic clove,
0.2 piece lemon,
0.5 tsp sugar,
0.5 cup mint leaves,
2 tbsp thick plain yogurt,
2 tbsp water
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7. Thinly slice the remaining half of the red onion and the tomatoes into rounds and set aside for layering.
1 piece red onion,
2 piece tomato
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8. Lightly butter one side of each bread slice. Place the slices buttered side down on a hot pan and toast over medium heat until golden and crisp, then flip and briefly warm the other side.
6 slice white sandwich bread slices,
3 tbsp butter (softened)
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9. Remove the bread from the pan. On the unbuttered side of 3 slices, spread a generous layer of chutney. Layer with a potato patty, tomato slices, onion slices and a slice of cheddar cheese on each.
3 piece potato,
1 piece red onion,
2 piece tomato,
3 slice cheddar cheese slices,
2 tbsp thick plain yogurt
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10. Top each sandwich with the remaining bread slices, buttered side facing out. Return the sandwiches to the pan and cook over low-medium heat, pressing gently, until the bread is crisp and the cheese is melted, about 2 to 3 minutes per side.
6 slice white sandwich bread slices,
3 slice cheddar cheese slices,
3 tbsp butter (softened)
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11. Slice each masala veggie breakfast sandwich in half and serve hot with extra chutney on the side.
By mansi