Samosa Sandwich – a healthy spin to the Mumbai’s street food favorite, is made with spiced potatoes, cilantro chutney, date chutney, chaat masala, cheese and crusty bread.
Makes for a perfect brunch or snack!
Love Sandwiches? Then do check out my other sandwich recipes – Paneer Sandwich, Masala Chickpea Sandwich, and Samosa Grilled Cheese Sandwich.
What is Mumbai Samosa Sandwich?
This iconic Samosa Sandwich is believed to be first made in 1973 by a Person named Raju Hegde, the founder of Raju Sandwich Wala.
This popular Samosa Sandwich is generally made with white bread which is slathered with soft butter, then topped with green chutney, flattened samosa, sliced onion, green bell pepper, chaat masala, date chutney, and topped with a bread coated with butter and green chutney. This sandwich is then grilled till crisp. Super tasty snack which is enjoyed by many to satisfy their 4 pm hungry spans.
In today’s recipe, I am going to use the spicy potato filling which goes inside the samosa, not the samosa itself. Its tastes just like the Samosa Sandwich, but with out the deep frying.
While you can use any bread, I am going to use sour dough bread. Its gives a nice crunch and bite to the sandwich.
Of course some cheese to bind everything together.
The same Samosa filling can be used to make Crescent Samosa.
Ingredients:
How to make Samosa Sandwich?
Cilantro Chutney –
Add coriander, mint, green chili, dry coconut, garlic, cumin, salt, lime juice, and water. Bled until smooth.
How to Cooke Russet Potatoes?
1- Add 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position.
2 – Press the pressure cook button and adjust the time to 15 minutes.
3- After the 15 minutes is done, wait till the pressure release naturally.
4- When you insert a fork and it goes through easily but the potato doesn’t fall apart, means the potato is cooked right.
Potato Mixture –
Once the potatoes cool, peel and roughly cube them.
In a mortar add the fennel seeds and coriander seeds. Crush them till fine powder.
In a skillet, heat oil and add the cumin seeds. After the cumin sizzles add the fennel-coriander powder. Saute for 1 minute.
Add crushed ginger and green chili and saute for a minute.
Add the boiled potatoes, green peas, red chili powder, garam masala and salt. Mix and mash the potato. Cook for few minutes.
Add the amchur powder, mix and check for spice and salt. If the mixture is too dry, splash some water and cook for couple more minutes.
Samosa Grilled Cheese Sandwich-
Spread soft butter on two bread slices. Add the green chutney and spread it again.
To one of the bread, add some grated cheese and top it with the potato mixture. Spread it evenly and add the date chutney. Now add sliced onion and green bell pepper. Sprinkle some chaat masala over it.
Top it with more cheese and place the other slice of bread.
Heat the grill or skillet, apply some butter and carefully place the sandwich on it. Top the bread with little butter. Cook till the sandwich is golden and crispy.
Serve immediately!
Frequently Asked Questions –
They are easily available in Indian stores.
White bread, wheat bread, multi grain bread and sour dough bread.
Of course
Yes, you can the skip cheese.
More Street Style Indian Snacks –
If you tried this Samosa Grilled Cheese Sandwich, do share your feedback in the comment section below. For more recipes, follow me on Facebook and Instagram.
Samosa Grilled Cheese Sandwich
Ingredients
- 2 medium potato (cooked and peeled) ( or 4 small potatoes)
- ¼ cup frozen green peas, thawed
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 2 teaspoon coriander seeds
- 1 tablespoon grated ginger
- 2 green chili, finely chopped
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon amchur powder
- salt to taste
- onion slices as needed
- green bell pepper slices as needed
- grated cheese as needed
- chaat masala to taste
- soft butter as needed
- Tamarind Date Chutney as needed
- Coriander Chutney as needed
- Bread slices ( I used sour dough)
Coriander Chutney
- 1 bunch coriander leaves, washed and roughly chopped
- ½ cup mint
- 2 tablespoons dry coconut
- 1 teaspoon cumin seeds
- ½ inch ginger
- 2 cloves garlic
- 2 – 3 small green chili
- salt to taste
- lime juice to taste
- ¼ cup water
Instructions
Coriander Chutney –
- Add all the ingredients and water and blend until smooth. Scrape down the side and grind again. If needed adjust the amount of water.
- Use the chutney as needed and store the rest in the refrigerator or freezer.
Boiling the Potatoes in the instant pot
- Add 3 cups of water into the stainless steel insert of the instant pot. Place the washed potato and close the instant pot lid to sealing position.
- Press the pressure cook button and adjust the time to 15 minutes. After the 15 minutes is done, wait till the pressure release naturally.
- When you insert a fork and it goes through easily but the potato doesn’t fall apart, means the potato is cooked right.
Potato Mixture –
- Boil the potatoes, peel and roughly cube them.
- In a mortar add the fennel seeds and coriander seeds. Crush them till fine powder
- In a skillet, heat oil and add the cumin seeds. After the cumin sizzles, add the fennel-coriander powder. Saute for a minute.
- Add crushed ginger and green chili and saute for a minute. Keep the heat in low.
- Add the boiled potatoes, green peas, red chili powder, garam masala and salt. Mix and mash the potato. Cook for few minutes.
- Add the amchur powder, mix and check for spice and salt. If the mixture is too dry, splash some water and cook for couple more minutes.
Assembling the Sandwich –
- Spread soft butter on two bread slices. Add the green chutney and spread it again.
- To one of the bread, add some grated cheese and top it with the potato mixture. Spread it evenly and add the date chutney. Now add sliced onion and green bell pepper. Sprinkle some chaat masala over it.
- Top it with more cheese and place the other slice of bread.
- Heat the grill or skillet, apply some butter and carefully place the sandwich on it. Top the bread with little butter. Cook till the sandwich is golden and crispy.
- Repeat with rest of the potato stuffing and bread.
Kundana
Wow ….superb recipe …