Ingredients
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4 medium yellow potatoes, boiled and peeled yellow potatoes4 medium yellow potatoes, boiled and peeled
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1/2 teaspoon turmeric powder turmeric powder1/2 teaspoon turmeric powder
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1 teaspoon garam masala garam masala1 teaspoon garam masala
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1 teaspoon chaat masala chaat masala1 teaspoon chaat masala
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1/2 teaspoon red chili powder red chili powder1/2 teaspoon red chili powder
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Salt to taste saltSalt to taste
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1 tablespoon lemon juice lemon juice1 tablespoon lemon juice
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1 small red onion, thinly sliced red onion1 small red onion, thinly sliced
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1 ripe avocado, sliced avocado1 ripe avocado, sliced
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1 cup fresh cilantro cilantro1 cup fresh cilantro
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1/2 cup fresh mint leaves mint leaves1/2 cup fresh mint leaves
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2 green chilies green chilies2 green chilies
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1-inch ginger piece, peeled ginger1-inch ginger piece, peeled
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1 tablespoon maple syrup or sugar maple syrup1 tablespoon maple syrup or sugar
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2 tablespoons lemon juice (for chutney) lemon juice2 tablespoons lemon juice (for chutney)
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2 tablespoons water water2 tablespoons water
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Gluten-free sandwich bread (8 slices) gluten-free sandwich breadGluten-free sandwich bread (8 slices)
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Optional: vegan butter or oil for toasting vegan butterOptional: vegan butter or oil for toasting
Directions
Assemble sandwiches just before serving for maximum crispiness. Adjust green chili in the chutney to your spice preference. For added crunch, add thin slices of cucumber or tomato. For a nut-free version, ensure your bread is nut-free. You can substitute gluten-free bread with whole wheat or regular bread if gluten is not an issue.
Steps
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1
Done
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Boil and peel the potatoes. Flatten them gently with the back of a spoon. |
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2
Done
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In a bowl, toss the smashed potatoes with turmeric, garam masala, chaat masala, red chili powder, salt, and 1 tablespoon lemon juice. |
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3
Done
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Prepare the chutney: Blend cilantro, mint, green chilies, ginger, maple syrup (or sugar), 2 tablespoons lemon juice, and 2 tablespoons water until smooth. Set aside. |
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4
Done
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Heat a nonstick skillet over medium heat (add vegan butter or oil if desired). Sear the smashed potatoes until golden and crisp on both sides. |
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5
Done
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Toast the gluten-free bread slices. |
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6
Done
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To assemble: Spread a generous layer of green chutney on one slice of bread. Top with smashed potatoes, red onion slices, and avocado. Cover with another slice of bread. |
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7
Done
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Repeat for remaining sandwiches. Serve immediately. |
