Heat the pan and drizzle it with olive oil and flash fry green chilies. Add the potatoes and saute.
Add kaffir lime leaves, curry powder, boiled peas, red chili powder, coriander powder and salt.
Mash the potatoes and peas and let it cook away for 2-3 minutes.
Once cooked leave the filling to cool down
Use slices of bread and butter them evenly.
Evenly spread the filling on 3 bread slices and now cover them each with a slice of bread.