Layered with mashed potato masala, chutney and sliced vegetables, this humble Bombay Masala Toast will kick in the pre-pandemic nostalgia of stopping by a roadside sandwich stall and ordering the deliciously convenient snack.
Ingredients
- 1 Tablespoon Oil
- 1/2 Tablespoon Butter
- 1/4 Teaspoon Mustard Seeds
- 1/4 Teaspoon Cumin Seeds
- 2-3 Curry Leaves
- 1/2 Cup Boiled, Peeled and Mashed Potatoes
- 1 Teaspoon of Green Peas
- A Pinch of Turmeric Powder
- A Pinch of Coriander Powder
- Salt to Taste
- 4 Slices of Regular Bread
- 1 1/2 Tablespoon Coriander Mint Chutney
- 1 Tablespoon Chaat Masala
- 6 Onion Slices
- 6 Tomato Slices
- 6 Beetroot Slices (Optional)
- 6 Slices of Green Bell Peppers
- 2 Cheese Slices
- 2 Tablespoon Sev For Garnish
- Makes 2 Toasts
Preparation
Prep: 10 minutes
Cooking: 20 minutes
- In a pan, heat oil on a low-medium flame. Add mustard seeds and wait for it to crackle.
- Add cumin seeds, coriander powder, curry leaves, turmeric powder, potatoes, and salt to taste. Mix it well for 3-4 minutes.
- Add green peas and turn the flame off. Apply butter and coriander chutney on the 4 slices of bread.
- On two slices, place the potato mixture, tomatoes, chaat masala, onions, beetroot (optional), green bell peppers, cheese slice and the other 2 slices of bread on top to make it a sandwich.
- Toast this sandwich in a stove toaster. If you don’t have that, you can toast the slices before making the sandwich and then place it on the pan once the sandwich is done and heat it on both sides for 3-4 minutes on low flame.
- Garnish with butter on the top of the sandwich with coriander chutney and sev. Bon Appetit!
