MUMBAI MASALA TOAST SANDWICH

 Today we are going to learn How To Make Bombay Masala Toast Sandwich Recipe, an Indian Street Food Recipe. It's a savory breakfast, lunch, or snack from the streets of Mumbai, finished with the ultimate crunch factor, ready in just 25-30 minutes!

And it is one of the best sandwiches you will have as it is very easy to make, with very simple ingredients which you can find easily in your pantry.This lip-smacking toasted Bombay Sandwich is made with bread filled with an Indian spiced potato filling layered with crunchy vegetables and cheese, then toasted until crisp.  Sandwiches are like the gold standard of lunch, especially when it comes to packing my girls' lunch bags. This Bombay Masala Toast checks all the marks, and most importantly, it's a hit with them, which is why I am sharing this recipe with you today!

If you're short on time, feel free to make the potato filling up to 2-3 days ahead of time to really get ahead.And you can customise the Bombay Masala Toast Sandwich as you want you want, by simply adding onions or more capsicum, you are a cheese lover add a slice of cheese and you got yourself a vegetable cheese Sandwich. The finishing touch of namkeen provides crunch, texture and fun!

Enjoy this tasty Indian grilled sandwich with cilantro chutney and tamarind chutney for the ultimate experience. If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.

📌📌 Watch the video recipe here 📌📌

https://youtube.com/shorts/ZKSVOAfM358?feature=share3

INGREDIENTS : 

For Masala Potato Filling -

Recipe is on my blog -

( https://kalpanaslacucina.blogspot.com/2017/09/sukki-batata-bhaji-dry-potato-subzi.html?m=1 )

1-1/2 Cup Potatoes, boiled, peeled and roughly mashed

⅓ cup Green peas boiled or microwaved or steamed ( optional )

2 teaspoon Oil

1 teaspoon Mustard Seeds

1 teaspoon Cumin Seeds

1 teaspoon Green Paste ( Ginger + Ginger+ Green Chillies 

1 medium size Onion, chopped

1/2 teaspoon Turmeric powder

Salt to taste

1/4 teaspoon Asafoetida 

1 teaspoon Lemon juice ( optional )

A sprig of Curry Leaves 

Handful Cilantro or Coriander leaves, finely chopped

For Assembling the Sandwich -

Few Capsicum slices

Few Tomato slices

Few Onion slices ( see notes )

4 Bread slices

2 tablespoon ( or as needed ) Butter

1 batch Green Chutney ( recipe is on my blog )

Salt to taste

A generous pinch of Chaat Masala

For Serving -

1 teaspoon Butter

1 teaspoon Green Chutney 

Handful grated Cheese 

Handful Nylon sev for garnishing

Tomato Ketchup, Green Chutney

METHOD :

For Potato Masala ( stuffing ) -

Click on the link for recipe -

https://kalpanaslacucina.blogspot.com/2017/09/sukki-batata-bhaji-dry-potato-subzi.html?m=1

STEP 1 – Par boil the potatoes, cool them and peel them off. Cut them into small cubes or mash it roughly.

STEP 2 – Heat oil in pan, splutter cumin-mustard seeds, add asafoetida/ hing and then add chopped onion, green chillies and ginger-garlic paste.

STEP 3 – Saute well and cook till the raw smell vanish.

STEP 4 – Add turmeric powder and salt and mix.

STEP 5 – Add boiled chopped potato and mix well.

STEP 6 – Cook for 3-4 minutes and switch off the flame.

STEP 7 - Add chopped coriander, mix well and let it cool down.

Assembling the Sandwich -

STEP 1 - Before you start assembling the sandwiches, keep all the elements ready on the counter.

STEP 2 - Spread the butter on four bread slices of bread followed by green chutney.

STEP 3 - Now on two bread slices, spread 2-3 tablespoons of masala evenly.

STEP 4 - Arrange the veggies (tomato, capsicum, onion). 

STEP 5 - Sprinkle some chaat masala powder and salt on top.

STEP 6 - Close the sandwich with another bread slice facing the chutney side downwords. 

STEP 7 - Apply butter on top and place butter-side down on the grill pan. ( see notes ) 

STEP 8 - Cook the sandwich on medium flame until it turns nice brown and crisp.

STEP 9 - Then again spread butter on top of bread and flip the sandwich.

STEP 10 - Cook from the other side until it turns nice brown and crisp.

STEP 11 - Cook them until they are golden brown and crispy from both sides.

STEP 12- While this sandwich is toasting, assemble another sandwiche and keep ready. 

STEP 13 - Remove it to a plate, spread butter on top, followed by green chutney.

STEP 14 - Cut them in to 2-4 pieces.

STEP 15 -  Sprinkle a handful of grated cheese and nylon sev on the top. The finishing touch of namkeen provides crunch, texture and funa and serve hot.

 Serve immediately before it gets soggy. Enjoy this tasty Indian grilled sandwich with cilantro chutney and tamarind chutney for the ultimate experience.

NOTES : * You can make green chutney a day before to save some time on the day of making sandwiches.

* Use your favorite sliced sandwich bread or whatever you have on hand.

* Instead of making fresh potato masala, you can use leftover potato bhaji or leftover masala from masala dosa / vada pav.  

 * If you're short on time, feel free to make the potato filling up to 2-3 days ahead of time to really get ahead.

* Use whatever veggies you like or available.