Wash and cut potatoes in half. Take them in a pressure cooker, cover with water and pressure cook for 3 to 4 whistle. Once the pressure is released, open the cooker and strain the potatoes in a colander. Allow the potatoes so it cool for 10 minutes. Now peel off the skin. Roughly mash the potatoes using fork or potato masher. Set aside. Grind ginger, garlic and green chillies to a smooth paste. Set aside.

Heat oil in a pan, add in mustard and curry leaves and let them sizzle. Add in ginger garlic and chilli paste and saute for 1 minute. Add in salt and turmeric powder and saute for 30 seconds. Now add in peas and mix well. Add in mashed potatoes and mix well. You can add lemon juice or coriander leaves to taste. Potato Masala done.

Take two bread slices, spread some green chutney over it. spread lettuce and cucumber slice, sprinkle with sandwich masala. Add some potato masala and spread evenly, top with capsicum and onion slices. Sprinkle with some more masala. Cover with other bread and toast in a tawa or a toaster with 1 tbsp butter. Serve.