1. Cook the potatoes, peel them, mash with a fork in a bowl and set aside.
2. In a pan, heat up the oil, add the cumin seeds and clove, cook for 2 mins. Next add the onions and cook for 5 mins.
3. Add the peas, salt, sugar, cinnamon, garam masala, ground coriander, garlic, Serrano and lemon juice. Stir everything together and cook for 4 mins. Turn off the stove and transfer everything to the bowl  aside earlier filled with the mashed potatoes. Sprinkle in the cilantro and mix everything together.

Assembling the sandwich

1. Spread the potato filling on one slice of the bread, next add chutneys of choice a layer with tomatoes, onions, jalapenos and a good helping of sev and cheese. Top it off with another slice of bread and put on a pan with ghee or butter. Toast each side until golden brown and serve immediately. Enjoy!

Chuys Jalapeno Sauce

1. Add cilantro, pickled jalapeños, and pickled jalapeno juice in a food processor. Pulse until finely chopped, about 6-8 pulses, scraping down sides of bowl if needed.
2. Add cream cheese, sour cream, mayonnaise, lime juice, garlic, ranch seasoning and salt. Blend until smooth.