Boil the potatoes in a pressure cooker with water (around 500 ml ) and ½ tsp salt until 1 whistle and then on low flame for around 5 minutes. Peel and mash the potatoes and keep aside.

Finely chop the onions, green chillis and garlic.

In a wok, heat oil. Add in the cumin seeds and let it splutter.

Now add in the garlic and green chilli and let it fry till slightly brown.

Add in the onion and fry till translucent.

Add the mashed potato and mix well.

Add in ½ tsp red chilli powder, ¼ tsp turmeric powder, ½ tsp coriander powder, 1/8 tsp pepper powder, ¾ to 1 tsp salt (or as per taste) and around 4 tbsp of water and mix well.

Garnish with coriander leaves and keep aside to cool.

Toast the bread slices on both sides.

Apply tomato ketchup on one side of a toasted bread slice. Add in the potato mixture and place another slice of toasted bread over it.

Finally cut in between to make two sandwich triangles.