Click here to watch me prepare this recipe on my IGTV.

Ok. Let me start by saying that if you have to pick just ONE recipe to make from this little blog of mine, you want it to be this one. The potato filling inside of this sandwich isn’t technically the same one I use to stuff samosas, but in my house, we still refer to this as the “samosa grilled cheese.” Generally, I don’t care for potatoes (except buttery cheese-loaded mashed potatoes) but I swear I could eat a dozen of these! It’s got spicy and sweet chutneys, Amul sliced cheese and I swipe a little mayo on the outside of the bread before laying it down in the skillet ( the trick to a perfectly golden crust).

I always keep a cilantro chutney and a tamarind date chutney in the fridge or freezer but if you don’t have a “go-to” family recipe for either, you can buy a ready-made version from an Indian grocery store. I find the best ones to be in the frozen section versus on the shelf. I do have the recipe for my mom’s chutneys which are absolutely amazing- and I promise I will share those soon so stay tuned!

I did include a quick recipe for the sweet chutney if you want to make something homemade. It’s a version my mom would always make when we ran out of the “from scratch” stuff.

Serve these sandwiches nice and hot with a little extra chutney on the side of dippin!

Happy Eating !!

 

 

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Samosa Grilled Cheese

Prep

Cook

Total

Yield 6 Sandwiches

Ingredients

2 tbsp oil

1/2 tsp mustard seeds

1 tsp cumin seeds

Few dashes Asofeteida (hing powder)

1 garlic clove, grated

2 teaspoons coriander-cumin powder

1/2 tsp chili powder

1/4 tsp turmeric powder

1 tsp garam masala powder

1 small onion, finely diced

3 potatoes, peeled boiled and diced

Salt to taste

Sliced Bread

Sliced American Cheese (I use Amul sliced cheese)

Tamarind -Date Chutney

Cilantro Chutney

Quick Sweet Chutney:

Combine the following ingredients:

1/2 cup Apple butter

1 teaspoon coriander cumin powder

1 teaspoon chili powder

6 tbsp water

Salt

Instructions

Potato Mixture:

  1. In a non stick skillet add oil. 
  2. Once the oil is hot add mustard seeds, cumin seeds, hing and let crackle.
  3. Add diced onions and cook until onions are translucent.
  4. Add garlic, turmeric powder, chili powder, coriander cumin powder, garam masala powder and mix well.
  5. Add potatoes, salt to taste,  and continue to stir and combine all ingredients.
  6. Using the back of a spoon or a potato masher, smash the potatoes gently and continue to stir. ( I like to keep it a half smashed kind of consistency).
  7. Remove from heat.

Assembly:

  1. Heat a skillet on medium heat and add a little bit of butter to the pan. 
  2. Lay two slices of bread down on the pan and spread both slices with cilantro chutney.
  3. Add a slice of cheese on top of the chutney on just one of the bread slices and top it off with a few spoonfuls of the potato mixture.
  4. Top the potato mixture with a few spoonfuls of the sweet chutney and top with another slice of cheese.
  5. Using a spatula flip the remaining slice of bread on top and toast both sides of the bread until golden and cheese has melted.
  6. Remove from heat, slice and Enjoy!!