Garlic green chutney
Yield : 4 toast
1 1/2 cups roughly chopped coriander
1/4 cup dried shredded coconut
1 tbsp roughly chopped garlic
2 tbsp roughly chopped green chillies
salt to taste
a few drops of lemon juice
1/4 cup water
Using a food processor, blend all the above ingredients until it resembles a paste similar to the consistency of yogurt. Set it aside.
2 tsp oil
1/2 tsp mustard seeds
6 to 8 curry leaves
1 cup boiled , peeled and mashed potatoes
1/4 cup boiled green peas
1/4 tsp turmeric powder
1 tsp garlic green chutney
1 tbsp finely chopped coriander
salt to taste
In a medium size frying pan, heat up the oil. Put in the mustard seeds. When the mustard seeds starts to sizzle, put in the curry leaves. Stir the mixture around for 30 seconds using a spatula.
Put in the mashed potatoes, green peas and the turmeric powder. Stir to mix them well. Put in the garlic green chutney, chopped coriander and salt. Stir again to mix. Let the mixture cook for about 2-3 minutes. Stir every so often to make sure it doesn't get burnt.
Turn off the stove and take the mixture out of the pan and set aside.
Sliced bread - you can use white bread or wheat bread
1-2 medium size tomato, thinly sliced
1 medium size onion, thinly sliced
1 green bell pepper, thinly sliced
1 stick butter
Panini maker or griddle or non stick frying pan
On a clean surface, using a butter knife, spread the chutney on 2 slices of the bread. Use less if you don't like it spicy. Put about 3-4 spoonful of the aloo masala on the bread and spread it evenly while pressing it down to compact it. Arrange the about 2 slice tomato and 2 slice onion on top of it. Then top of with sliced bell pepper. Then put the other slice of bread on top of it with the chutney covered side down.
Grill the sandwich on the panini maker or griddle or the non stick frying pan until it's golden brown. Don't forget to use a brush to evenly coat the panini maker surface with butter.
If you're using griddle or non stick frying pan, buttering the bread before putting it down on the hot surface was actually way easier and cleaner than buttering the surface. Use a pot cover to weigh the bread down so its surface completely touches the surface of the griddle or frying pan.
Don't forget to check out the video from Tarla Dalal for clearer instruction !