Masala Sandwich
Masala Sandwich is a delectable and crunchy toasted sandwich seasoned with cilantro chutney, filled with a savory mashed potato mixture, and adorned with mixed vegetables before being grilled or toasted. These flavorful and satisfying masala toast sandwiches are a famous street food delicacy hailing from Mumbai.
Ingredients
For Green Chutney
- 1 cup tightly packed coriander leaves or ½ cup each of mint leaves and coriander leaves
- ½ teaspoon chaat masala powder
- 1 to 2 green chilies, I added 3 as we like spicy chutney for sandwiches
- salt as required
- 1 to 2 teaspoons water for grinding, optional
For Potato Masala Stuffing
- 3 to 4 medium potatoes or 1.5 cups mashed potatoes
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 or 2 green chilies , finely chopped
- 8 to 10 curry leaves , kept whole or chopped
- ¼ teaspoon turmeric powder
- 1 pinch of asafoetida (hing)
- ⅓ cup chopped coriander leaves – you can add ¼ cup too. i prefer to add more
- salt as required
Other Ingredients
- 12 slices bread – white, brown, whole wheat or multi grain bread
- 1 medium onion, peeled, rinsed and thinly sliced
- 1 medium tomato, rinsed and thinly sliced
- 1 small capsicum, rinsed and thinly sliced (optional)
- Butter as required
- chaat masala or sandwich masala as required
- roasted cumin powder as required optional
- black salt or rock salt or regular salt as required
Instructions
Making Green Chutney
- Blend all the ingredients mentioned under the list ‘for green chutney’ in a grinder or small blender. Add very little water. The chutney has to be of thick or slightly thick consistency.
- Keep the chutney aside.
Preparing Potato Masala Stuffing
- Rinse 3 to 4 medium potatoes very well in water and then steam or cook them in a pressure cooker or steamer. The potatoes should be cooked very well.
- When the potatoes are warm, peel and mash them with a vegetable masher.
- Heat oil in a shallow pan and add mustard seeds.
- When the mustard seeds crackle, add cumin seeds and a pinch of asafoetida (hing). Saute till the cumin seeds splutter and change color. Keep the heat on low so that the spices do not get burnt.
- Add finely chopped green chilies, turmeric powder and curry leaves (kept whole or chopped). Stir well.
- Add the mashed potatoes. Season with salt as per taste.
- Stir and mix the potatoes with the rest of the spices. Saute on a low heat for 2 minutes.
- Then add chopped coriander leaves. You can add ¼ cup too. I prefer to add more.
- Mix and saute for a minute. Keep this potato masala filling aside. Let it become warm or cool down at room temperature.
Assembling Masala Toast Sandwich
- Slice 1 medium onion and 1 medium tomato, thinly. Keep aside.
- Spread butter evenly on the bread slices. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
- Now spread the coriander chutney.
- Spread the potato masala filling on the bread slices.
- Place the 1 or 2 tomato slices and onion slices. If you like, then you can also add slices of cucumber and capsicum at this step.
- Sprinkle a pinch or two of chaat masala powder, black salt (can use rock salt or regular salt too) and roasted cumin powder.
- Cover with the slices on which we have spread the butter and chutney.
Making Masala Sandwich
- Place in a preheated toaster or grill. You can also toast these sandwiches in a hand held stove top toaster. Preheat the toaster or grill, as per the manufacturer’s instructions and then place the sandwiches
- Toast the sandwiches till crisp and golden. Remove in a plate and spread some butter on top of the sandwiches.
- Serve Masala Sandwiches hot with tomato ketchup and the remainder coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving.
- For best taste and texture have them hot or warm.
Nutrition
Calories: 260kcalCarbohydrates: 41gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 1367mgPotassium: 401mgFiber: 5gSugar: 6gVitamin A: 686IUVitamin C: 52mgCalcium: 101mgIron: 3mg
Tried this recipe?Let us know how it was!