Masala Sandwich is a tasty and crispy toasted sandwiches spiced with cilantro chutney, stuffed with a savory mashed potato filling and topped with mix veggies and then grilled or toasted. These spiced and filling masala toast sandwiches are a popular street food snack from Mumbai.
Recipe Snapshot
- Prep time: 30 minutes
- Cook time: 20 minutes
- Total time: 50 minutes
- Yield: 6
- Category: Snacks
- Cuisine: Indian, Indian Street Food
Ingredients
- 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)
- 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)
- 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)
Method
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 Mumbai 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.