bombay masala toast sandwich

Bombay masala toast sandwich is a yummy street snack of toast sandwiches. These sandwiches are stuffed with a delicious spiced mashed potato stuffing, topped with a few veggies and then grilled or toasted. A Vegan Recipe

The potato masala or stuffing is made with boiled and mashed potatoes, which is then tempered with spices. Easy to make, especially if you have leftover boiled or mashed potatoes. The sandwiches are spiced up with a spicy green chutney and chaat masala or sandwich masala.

I was born and brought up in Mumbai. So no wonder, I am used to eating all the Mumbai road-side food like vada pav, batata vada, bhel puri, pani-puri and the list is endless.

I took all these Mumbai fast food delicacies for granted till I visited and stayed in other parts of India. Then I missed the Mumbai snacks and street food. Difficult to get the same kind of stuff in other parts of India.

These sandwiches are my family’s favorite sandwich. Since we all are fond of the typical Mumbai street food, I make them often at home.

Sandwiches Are very popular in Mumbai. You will find a sandwich stall near every almost college, near railway stations, in markets etc. I am used to eating sandwiches outside since my school days and then later during my college days. My mom also used to make sandwiches at home. But I always preferred the spicy sandwiches made by the Bombay roadside vendors.

One of my favorite places to eat the Bombay masala cheese toast sandwich And Bombay vegetable sandwich was the Swastik sandwich stall in santacruz (west) – Mumbai and the sandwich stall near my college. I also remember buying their swastik sandwich masala when back in Mumbai.

How to make Bombay masala toast sandwich

For preparing green chutney:

1. Take 1 cup tightly packed coriander leaves, ½ tsp chaat masala powder, 1 to 2 green chilies (chopped) in a chutney grinder jar. I usually add 2 to 3 green chilies as we prefer a bit spicy chutney in the sandwiches. You can also add half-half of coriander leaves and mint leaves. Just add a pinch or two of salt, as chaat masala already has salt in it.

2. Grind the chutney ingredients till smooth. no need to add water. But if you cannot grind, then add 1 or 2 tsp of water. I did not add water as there was enough moisture after rinsing the coriander leaves to help them grind to a smooth chutney.

3. Collect the coriander chutney in a bowl. Check the taste and add more salt if required. Cover and keep the chutney aside if you are making sandwiches immediately or else refrigerate. If not using immediately, sprinkle a few drops of lemon or lime juice, so that the chutney color does not darken.

Making potato stuffing

1. Rinse 3 to 4 medium potatoes very well and then steam or cook them in a pressure cooker or steamer. The potatoes should be cooked very well.

2. When the potatoes are warm, peel and mash them with a vegetable masher.

3. Heat ½ tbsp oil in a shallow pan and add ½ tsp mustard seeds.

4. When the mustard seeds crackle, add ½ tsp cumin seeds and a pinch of asafoetida. Saute till the cumin seeds splutter and change color. Keep the flame on low so that the spices do not get burnt.

5. Add 1 or 2 green chilies (finely chopped).

6. Then add ¼ tsp turmeric powder.

7. stir.

8. Add 8 to 10 curry leaves (kept whole or chopped). Stir.

9. Add the mashed potatoes.

10. Season with salt.

11. Stir and mix the potatoes with the rest of the spices. Saute on a low flame for 2 minutes.

12. Then add ⅓ cup chopped coriander leaves. you can add ¼ cup too. I prefer to add more.

13. Mix and saute for a minute. Keep this potato masala filling aside. Let it become warm or cool down at room temperature.

Prepping and assembling

1. Slice 1 medium onion and 1 medium tomato, thinly. Keep aside.

2. 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. You can choose Brown bread, Wheat bread, multi grain or White bread. if you want you can even slice off the edges of the bread.

3. Now spread the coriander chutney. The coriander chutney can be made a day before and refrigerated.

4. Spread the potato masala filling on the bread slices.

5. Place 1 or 2 or 3 tomato slices.

6. Then place 1 or 2 or 3 onion slices.

7. Sprinkle a pinch or two of chaat masala powder, black salt (can use rock salt or regular salt too) and roasted cumin powder.

8. Cover with the remaining slices on which we have spread the butter and chutney.

9. Place in a preheated toaster or grill. You can also toast these sandwiches in a handheld stovetop toaster. Preheat the toaster or grill, as per the manufacturer’s instructions and then place the sandwiches.

10. Toast the sandwiches till crisp and golden. Remove in a plate and spread some butter on top of the sandwiches. Spreading butter is an optional step.

11. Serve Mumbai masala toast sandwiches hot with tomato ketchup and the remainder coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving.

More Sandwich recipes

• Corn sandwich
• Mayonnaise sandwich
• Cheese sandwich
• Paneer sandwich
• Club sandwich

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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bombay masala toast sandwich

4.5 from 6 votes

Spiced street food snack of toast sandwiches from Mumbai.

Author:Dassana Amit

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Course:snacks

Cuisine:indian,indian street food

Diet:vegan,vegetarian

Servings (change the number to scale):6

(1 CUP = 250 ML)

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 (dhania patta) - you can add 1/4 cup too. i prefer to add more
• salt as required

other ingredients

• 10 to 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

for preparing 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 stuffing for sandwiches

• Rinse 3 to 4 medium potatoes very well 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 ½ tbsp oil in a shallow pan and add ½ tsp mustard seeds.
• When the mustard seeds crackle, add ½ tsp cumin seeds and a pinch of asafoetida. Saute till the cumin seeds splutter and change color. Keep the flame on low so that the spices do not get burnt.
• Add 1 or 2 green chilies (finely chopped), ¼ tsp turmeric powder, 8 to 10 curry leaves (kept whole or chopped). Stir well.
• Add the mashed potatoes. Season with salt.
• Stir and mix the potatoes with the rest of the spices. Saute on a low flame for 2 minutes.
• Then add ⅓ cup 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.

prepping & assembling

• 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.
• 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 mumbai masala toast 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 with tomato ketchup and the remainder coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving.

Notes

• Recipe can be doubled or tripled.
• Though white bread is used by the mumbai street vendors, but you can use whole wheat, multi grain or any other healthy variety of bread.
• If you do not want to have butter, then just skip it or you can brush a bit of olive oil on the bread slices. 

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