Bombay-Potato-Sandwiches – Froyda

Name: Bombay-Potato-Sandwiches – Froyda
Ingredients: Soft bread - 12 slices; e.g. from Schär (gluten-free and low FODMAP) or sourdough bread (low FODMAP, for quantities see Low FODMAP Tips below); Potatoes – 300 g; Peas (optional) – 40 g; Ginger – 10 g; Mustard seeds – ½ TL; Asafoetida – 3 Msp; Turmeric – ½ TL; Kala Namak (Schwarzsalz) – ½ TL; Oil – 2 EL; Plant butter (to spread on the bread slices) – as per taste; Salt to taste; Coriander, fresh – 45 g; Mint, fresh – 15 g; Ginger, fresh – 6 g; Water – 3 EL; Lemon juice – 1 EL; Green chilli or bell peppers – depending on the desired spiciness; Kala Namak (optional) – ½ TL; Chat Masala (optional) – 3 Msp; Mayo, vegan e.g. from Byodo – 3 EL

froyda.de

Good thing you don't have to miss out on these delicious Bombay potato sandwiches if you're on a gluten-free or low-FODMAP diet. I'll show you how (and with which bread) you can make this delicious...

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Ingredients

Soft bread - 12 slices
e.g. from Schär (gluten-free and low FODMAP) or sourdough bread (low FODMAP, for quantities see Low FODMAP Tips below)
Potatoes – 300 g
Peas (optional) – 40 g
Ginger – 10 g
Mustard seeds – ½ TL
Asafoetida – 3 Msp
Turmeric – ½ TL
Kala Namak (Schwarzsalz) – ½ TL
Oil – 2 EL
Plant butter (to spread on the bread slices) – as per taste
Salt to taste
Coriander, fresh – 45 g
Mint, fresh – 15 g
Ginger, fresh – 6 g
Water – 3 EL
Lemon juice – 1 EL
Green chilli or bell peppers – depending on the desired spiciness
Kala Namak (optional) – ½ TL
Chat Masala (optional) – 3 Msp
Mayo, vegan e.g. from Byodo – 3 EL