Filling:

250g potatoes
50g peas
1 tbsp neutral oil
pinch hing (asafoetida) 
1 tsp ginger chili paste
½ tsp garam masala
1 tsp aamchur powder
½ tsp salt
¼ tsp chaat masala 

Assemble: 
2 tbsp butter, more if needed 
6 slices bread, more or less per needed
3 tbsp onion chutney, more if needed 

1. Filling:

   • Wash the potatoes thoroughly and place in pressure cooker with enough water to cover them half way through. Cook on high for 6 whistles. Alternatively, you can cube the potatoes and boil them in water. I prefer the former method since it ensures less moisture in the final product. When cool to handle, peel and cube the potatoes.

   • Bring a small saucepan with water to boil. Boil peas until cooked through, about 5 to 10 minutes. Drain and reserve for later.

   • Heat oil on low in a medium sized pot. Bloom hing. Then add the ginger chilli paste, peas, potatoes, garam masala, aamchur powder, salt and chaat masala. Mix well thoroughly. Cook for 10 minutes. Turn off the heat and mash it well.

2. Assemble:

   • Smear butter on each side of all the breads. Heat a nonstick skillet on medium low. Cook breads on both side to desired golden brown color.

   • Lastly, on the inside of bread smear 1 tbsp chutney. Layer on a thick pile of aloo mutter mash. Top it with another slice of bread. Cut and serve hot!