potato sandwich / a.k.a grilled samosa sandwich + quick onion chutney

I go through dry spells of creativity sometimes,  which I'm sure is not unlike most people. It really doesn't bother me, for the most part. However, it can become especially frustrating when those around you are constantly so prolific in their endeavors *cough, ahem, wife, cough*. And not just in a "hey, cool idea" kind of way, but more, "I already couldn't see the bar, why do you have to rub it in" kind of way. But whatever, were all special in our own way. Right? Sure we are.

I suppose, to be fair to myself, I do have my moments. Unfortunately, they don't always fit into our grand plan. What? You didn't think we had a plan? Well, we do; and you can't just go around saying or doing whatever you want, if you want to get ahead. Take this sandwich, for instance. If I was to speak honestly about my creative process, that lead to the birth of the recipe; I would tell you about how the name comes first. The name (almost) always comes first. But, you'd never know this, because that particular part of my technique is, for some reason, frowned upon. Honestly, I don't get it, but it's true.

Sammie S(am)osa, that is the actual name of this dish. Which was hilarious to me at the time, but not so much after I see it typed out in front of me. It just became clear why we work as a team around here. She really should be commended for how good of a job she does, preventing me from looking like a 10 year old, with exceptional knife skills. Creativity is hard, you guys. So, now that the wind is officially out of my sails, he will henceforth be known to me only as, Potato Sandwich.

 

potato sandwich / a.k.a grilled samosa sandwich with quick onion chutney

 

  • 2 cups green peas. Unless you are making this for your grandma, use frozen. Also, thaw them first.
  • 4 /2 cups cooked potato. Peeled yellow skin, preferably.
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • black pepper tt
  • kosher salt tt
  • bread. We used naan, but use your favorite.
  • butter
  • fresh cilantro

Mix peas, potatoes, and seasonings together, in a large bowl. Set aside

For the chutney:

  • 1 tsp mustard seeds
  • 5-6 dried red chilies. We used Chili de Arbol, but anything similar would be fine.
  • 2 Tb. tamarind paste
  • 1 medium red onion. diced
  • 3-4 garlic cloves. chopped fine
  • olive oil

 

In a medium saute, toast mustard seeds, and chilies until fragrant, and the seeds are just starting to turn golden. Remove, and set aside. To the same pan, add the onion, and enough oil to just coat the bottom. Cook over medium/low heat until the onion is soft and translucent. Add the garlic, and tamarind paste. Continue to cook, stirring constantly, until the garlic is cooked and the tamarind is totally incorporated. Remove from heat. Add onion mixture, along with the mustard seed, and chilies to a food processor. Process until desired consistency is reached, and all the ingredients are totally combined. Add water, 1 tablespoon at a time, if you like it a little smoother.

 

For the sandwich. Butter both sides of bread, add a scoop of the potato mixture to one slice. Add a thin layer of chutney, and cilantro to the other. Grill in standard, grilled cheese fashion, until desired crunchiness is achieved. Garnish with more cilantro, if desired. Eat.

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