• Mint leaves – 3/4 cup
• Coriander leaves – 3/4 cup
• Green chilies – 5 to 6
• Jaggery – a lime-sized lump, or to taste
• Salt – to taste
• Tamarind pulp – 1 tbsp or to taste
• Groundnuts – 1/4 cup
• Onion – 1/2, small
• Garlic – 4 cloves

How to Make Mint-Coriander Chutney

• In a mixie jar, take all the ingredients for the chutney and grind them to a smooth spreadable paste. Add some water if it looks too thick.
• Remove the chutney to a bowl and reserve it for later use.
• You can make the chutney ahead of time and refrigerate it for 1-2 days.
• You can adjust the amount of jaggery and tamarind. The taste must be well balanced.

For the Patty

• Potatoes – 3 medium, boiled
• Corn Starch – 2 tbsp
• Salt – To taste
• Garam Masala – 1/4 tsp
• Amchur powder / Dry Mango Powder – 1/2 tsp
• Coriander leaves – A handful, finely chopped
• Egg – 1 beaten
• Panko Bread crumbs – as needed, to coat the patties
• Oil – For deep frying

How to Make Aloo-Patty

• In a mixing bowl, mash the boiled potatoes. Add in the salt, amchur  / dry mango powder, corn starch, garam masala and coriander leaves and make a firm mixture.
• Divide the mixture into four parts. If you are using buns, you can make round patties. Since I used bread, I shaped my patties square with the help of the knife. You can choose to shape your patty anyway you like.
• Heat the oil in the meanwhile.
• Beat an egg in a separate bowl with a pinch of salt. Carefully lift the patty and give it a dip in the egg wash.
• Transfer the patty to the plate containing to the breadcrumbs and coat it evenly.
• Gently lift the patty and carefully transfer it to the hot oil and deep fry it for about 3-4 minutes on medium flame till it turns golden brown, cripsy and aromatic.
• Remove the patty onto the kitchen towel to drain excess oil. Aloo-patty usually don’t soak a lot of oil.
• You can also bake the patties in the preheated oven at 160 degrees for about 10 minutes.
• If you are a vegetarian, you can replace the egg wash with a medium consistency batter of maida and water to help your breadcrumbs stick to the patty.
• Keep the patty aside and let’s get other things prepped.

Assembling the Sandwich

• Bread – 8 slices
• Cheese – 4 slices or 1 cup shredded
• Butter – As needed
• Tomato slices – 12 to 14 slices (3-4 slices per sandwich)

How to Assemble the Aloo-Tikki Sandwich

• Arrange four bread slices on the counter top. Apply butter to the bread slices. This will help prevent the bread going soggy from the chutney.
• Now generously apply coriander-mint chutney over the layer of butter on the bread.
• Place the aloo-tikki on the bread. Place the tomato roundels as well.
• It’s time to add cheese to the sandwich. Pack the sandwiches with the rest of bread slices. You may butter this bread slice as well, if you want.
• It’s time to toast the sandwich. Grilling might not be the best option since it will press the sandwich really hard, causing the patty to break and become mushy.
• So just toast the sandwich on a hot girdle / tawa using some more butter. Remove the sandwiches on to the plate when you get the golden brown color.
• Repeat the same process with other sandwiches.
• Aloo-tikki sandwich is ready. Cut the sandwiches into halves and enjoy the sandwiches hot with ketchup.