Spicy peas and mashed potato toasted sandwiches from Vij's at Home: Relax, Honey: The Warmth and Ease of Indian Cooking by Vikram Vij and Meeru Dhalwala

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Accompaniments: Spicy cauliflower "steak"; Eggplant and onions sautéed in cloves and black cardamom

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 21, 2017

    It's an unusual sandwich idea, but still a tasty one. Since it's fairly spicy when made as written (and I even decreased the amount of chile flakes by almost half), I set aside some plain potatoes and peas for the kids. The sour cream dressing is a must, and I found that sautéed red bell peppers, seasoned with sumac and a little salt, were an excellent addition. The filling can be made in advance, then reheated when you're ready to make and serve the sandwiches.

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