Masala Sandwich is a yummy street snack of crispy toasted sandwiches spiced with coriander chutney, stuffed with a delicious savory mashed potato stuffing and topped with a few crunchy veggies and then grilled or toasted. These masala toast sandwiches are a popular street food snack from Mumbai.
These Bombay masala sandwiches are my family’s favorite sandwich. Since we all are fond of the typical Mumbai street food, I make them often at home.
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. Overall it is a flavorful filling and carb-loaded sandwich. If you like potatoes then I am sure you will like these sandwiches.
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.
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 Veg 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 Masala Sandwich
For preparing green chutney
1. Take 1 cup tightly packed coriander leaves, ½ teaspoon 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 or blend the chutney ingredients till smooth. No need to add water. But if you cannot blend or grind, then add 1 or 2 teaspoons 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 masala stuffing
1. Rinse 3 to 4 medium potatoes very well with water and then steam or cook them in a pressure cooker or steamer. The potatoes should be cooked very well and fork tender.
You can cook the potatoes choose any method that suits you. Boil or steam them in an Instant Pot, stovetop pressure cooker or a pan adding water as required.
2. When the potatoes are warm, peel and mash them with a vegetable masher in a bowl.
3. Heat ½ tablespoon oil in a shallow pan and add ½ teaspoon mustard seeds. Keep the heat to low while frying mustard seeds.
4. When the mustard seeds crackle, add ½ teaspoon cumin seeds and a pinch of asafoetida (hing). Fry for a few seconds or till the cumin seeds splutter and change color. Keep the heat on low so that the spices do not get burnt.
5. Add 1 or 2 green chilies (finely chopped).
6. Then add ¼ teaspoon turmeric powder.
7. Stir and mix well.
8. Add 8 to 10 curry leaves (kept whole or chopped). Stir again.
9. Add the mashed potatoes.
10. Season with salt according to taste.
11. Stir and mix the potatoes with the rest of the spices. Saute on a low heat 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.
Assembling Masala Toast Sandwich
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. You can also add some cucumber or capsicum slices if you like.
7. Sprinkle a pinch or two of chaat masala powder, black salt (can use edible rock salt or regular salt too) and roasted cumin powder.
At this point you can also add some cheddar cheese or processed cheese to make cheese masala toast sandwich.
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 masala 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 or warm with tomato ketchup and the remainder coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving.
They make for a filling and satisfying brunch, lunch or evening snack. It is best to have these masala sandwiches while still hot or warm. On cooling the texture of the toasted bread can become chewy.
If you plan to make these toast sandwiches for breakfast then make the chutney a night before and refrigerate. Make ahead the potato filling and refrigerate but don’t add coriander leaves in the potato masala stuffing.
You can add the coriander leaves to the potato stuffing the next day. Then assemble and toast or grill these sandwiches. Also chop the veggies when you are going to assemble these masala sandwiches.
More Sandwich varieties
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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
- 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
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.
- 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. You can also use ghee instead of butter.
- You can make the chutney spicy by adding more green chilies.
- To make cheese masala toast sandwiches add some grated cheddar cheese or processed cheese after you add the sliced vegetables.
- Other veggies that you can add are cucumber slices or capsicum slices. Use any colored bell pepper.
Nutrition Info (Approximate Values)
This Masala Sandwich post is from the archives (April 2010) and has been republished and updated on 11 September 2021.
bombay veg toast sandwich is the best recipe for making sandwich. my kids love those sandwiches. thanks for posting
I love your recipes and presentation style, so asking you though there are another websites.
As you have mentioned that you have lived in mumbai, they make a very spicy item called ‘mirchi ka thesa’…I have tested it in Gujrat from 2-3 maharashtrian friends..I just love it..Can you please post the recipie for it? I know there are many variations of it, e.g. with ground nuts, coco nut, cilantro,… but I love it with tomato added into it..as I have tested it..Please please share its recipe and if you have already posted, share a link. Thanks!
i know about mirchi thecha. my mom would make it often. i just two versions – with peanuts and the other one with garlic. i have never had or seen the tomato version. will be posting the peanuts thecha soon
Made them… Came out lovely!!!
A big thank you from us…!!!
this is delicious receipe !!! thanks Dassana….
welcome san leonardo
This is a great recipe. I’m really happy with how it turned out. It tastes like real street food! 5/5.
Only thing I did differently was add some mango chutney in my sandwiches.
thanks Mel for sharing your variation.