Bombay Masala or spiced potato

Bombay Masala or spiced potato

10 mins
Cooking time
35 mins
Jaqui Melville

Partial to a bit of Indian spice? This sandwich hits the spot with aromatic curry leaves and flavour-popping mustard seeds. Top it off with mango chutney and you have the full package.


Quantity Ingredient
1 large potato
1 teaspoon yellow mustard seeds
2 curry leaves, crumbled
1/2 red onion, finely chopped
1/2 teaspoon ground turmeric
1 green chilli, finely chopped
2cm piece ginger, finely chopped
4 small chapatis or flour tortillas
3 tablespoons vegetable oil
2 tablespoons mango chutney, plus extra to serve
1 teaspoon sea salt
sour cream or yoghurt, to serve (optional)


  1. Bring a saucepan of water to the boil and cook the potato with its skin on for 20–30 minutes until tender; don’t let it get too soft. Drain, allow to cool slightly, then peel off the skin while it’s still warm. Leave to cool completely, then grate it into a bowl.
  2. Mix the mustard seeds, curry leaves (if using), red onion, turmeric, chilli and ginger into the grated potato.
  3. Brush one side of each chapati or tortilla with some of the oil.
  4. Put a heavy-based frying pan over a medium heat and lay a flatbread, oil side down, in the pan. Spread half of the mango chutney over it, then add half of the potato mixture and season with salt. Top with another flatbread and press down with a spatula. Cook for 3 minutes, then turn the sandwich over and cook for a further 2–3 minutes or until crispy on the outside and the potato is warmed through. Transfer the toastie to a warmed plate and cover it with kitchen foil to keep hot while you make the other sandwich. Assemble and cook it the same way using the remaining ingredients. Slice into pieces and serve with sour cream or yoghurt and more mango chutney, if desired.

best bread:

  • chapati or flour tortilla
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