Potato Tikki Sandwich

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 5 sandwiches

Ingredients :

For The Potato Tikkis
1 cup boiled , peeled and mashed potatoes
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 tbsp finely chopped green chillies
3/4 cup boiled and mashed green peas
1 tbsp dried mango powder (amchur)
1 tbsp finely chopped coriander (dhania)
1/2 tsp nigella seeds (kalonji)
salt to taste
2 tbsp cornflour
oil for deep-frying

Other Ingredients
10 slices brown bread , lightly buttered
5 tsp tomato ketchup
1/2 cup grated carrot
1/2 cup shredded lettuce

Method :

For the potato tikkis
For the potato tikkis Heat the ghee in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.Add all the remaining ingredients, except the cornflour, mix well and cook on a medium flame for 1 minute, while stirring continuously.Remove from the flame and allow the mixture to cool completely.Once cooled, add the cornflour and mix well.Divide the mixture into 5 equal portions and roll each portion into a flat round tikki. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from both the sides. Drain on an absorbent paper and keep aside.
How to proceed
How to proceed Place 2 buttered bread slices on a clean, dry surface with the buttered side facing upwards.Spread ½ tsp of tomato ketchup on both the buttered bread slices.Place the potato tikki on a bread slice and put carrot and lettuce evenly over it.Sandwich it using another bread slice with the buttered-tomato ketchup side facing downwards.Repeat steps 1 to 4 to make 4 more sandwiches. Serve immediately.