Samosa Sandwich (Spiced Potato Stuffed Sandwiches)
Prep time
Cook time
Total time
Serves: 6
  • 3 large russet potatoes (starchy potatoes work best)-peeled, washed and cut
  • Juice of 1 large lemon
  • 3 teaspoons garam masala (more for a spicy filling)
  • 2 teaspoons salt
  • 1 cup frozen peas and carrots-washed and thawed
  • 1 large onion diced small
  • 1 tablespoon grated ginger
  • 2 tablespoons oil
  • Butter to grease your sandwich maker
  • 12 slices of bread-makes 6 sandwiches
  • Mint Chutney - use your favorite brand
  • 2 cups water
  • Instant Pot
  • Trivet that came with the Instant Pot
  • Potato masher
  • Sandwich Maker/Grill
  1. Place the trivet inside the Instant Pot
  2. Add the water to the steel liner of the Instant Pot
  3. Place the potatoes on top of the trivet
  4. Close and lock the lid on the Instant Pot
  5. Turn the vent to sealed to prevent steam from escaping
  6. Set pot to MANUAL mode
  8. Set timer to 7 minutes - if potatoes are not cut, use 9 mins
  9. Once the timer goes off on the Instant Pot, manually release the steam by opening the vent. The silver prong will drop back into the lid. BE CAREFUL OF THE HOT STEAM
  10. Press CANCEL on the Instant Pot
  11. Open the lid and using a utensil, carefully remove the potatoes into a large bowl
  12. Using a potato masher, mash up the potatoes until they are completely broken but not mushy
  13. Remove the trivet and water from your Instant Pot and completely dry the steel pot
  14. Turn on the Instant Pot to SAUTE mode
  15. Wait until the display reads “HOT”
  16. Add 2 tablespoons oil to the pot
  17. Add the diced onions, grated ginger
  18. Stir well and saute for 2 minutes
  19. Add in the carrots and peas and stir well
  20. Add the salt and garam masala
  21. Add in the mashed up potatoes
  22. Mix well to incorporate the ingredients
  23. Squeeze the juice of your lemon and add into the potato mixture
  24. Mix well
  25. Allow to cook for 2 minutes
  26. Preheat the sandwich maker/grill
  27. Butter the plates of the sandwich maker/grill
  28. Place two slices of bread on the sandwich maker
  29. Add the potato filling on top of each slice of bread
  30. Spread mint chutney on the remaining slices of bread
  31. Place the bread-chutney face down-on the potato filling
  32. Close your sandwich maker/grill and allow the sandwich to crisp up-cook according to the directions on your sandwich maker/grill
  33. Carefully remove the toasted sandwiches using tongs or another utensil as they will be VERY HOT.
  34. Serve with extra mint chutney or even tamarind chutney
Serving suggestion:
This dish can be served with your choice of chutneys and dipping sauce as a tea time snack.
This is also makes for a really quick lunch or dinner idea.

You may add cumin seeds to the oil before adding onions.
You may add green chilies, cilantro or any other spices.

NO ONION/NO GARLIC VARIATION: You can omit the onions.

VEGAN VARIATION: Use vegan spread/margarine on the sandwich maker and this recipe becomes vegan.
Recipe by Instapottin' With Poonam at