INGREDIENTS Oil Curry leaves Mustard seeds Asafoetida Potatoes Peas Green chiles Onion Bell pepper Tomato Cheese Sandwich bread Butter Chutney Chaat masal Cumin Salt
In a skillet heat the oil, mustard seeds, asafoetida, and curry leaves for 1 minute. Add in the peas and green chile and cook for 2 mintues.
Add the mashed potatoes and spices then stir and cook another 2 minutes. Remove from the pan and set aside to cool.
Spread butter then green chutney on one side of two slices of bread.
Top one side of bread with sliced onion, tomato, bell pepper, and beets.
Top the vegetables with potato masala you already prepared then season with chaat masala, cumin, and salt.
Add a slice of cheese and then top with a second piece of bread. Heat butter in a pan and fry for 1 to 2 minutes per side until toasty. Slice and serve with ketchup.