Chutney Masala Sandwich

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Here’s a great chutney masala sandwich recipe to try out for yourself at home. 2 bread slices, covered with chutney, mayonnaise, tomato & onion slices. This simple sandwich can be had for breakfast, lunch or dinner! An easy & quick recipe that can be prepared in a short time & left soaking in the refrigerator overnight.

Masala Toast Sandwich

Bombay masala toast sandwich recipe – loaded with spiced potato, peas masala, fresh veggies (like tomato, onion, cucumber) and the right amount of spread of green chutney and sprinkle of sandwich masala. Everything together it is amazingly tasty and similar to the roadside stalls of Mumbai.

Masala toast sandwich garnished with sev and served with green chutney, ketchup.
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❤️About This Recipe

Potato masala is the main element of this toast sandwich recipe. This stuffing is made with boiled, mashed potatoes and boiled green peas. It is tempered with spices. Lime (or lemon juice) is drizzled at the end and garnished with cilantro. 

The addition of green peas is optional, some street vendors add it while some skip. 

Instead of making fresh potato masala, you can use leftover potato bhaji or leftover masala from masala dosa.  

Why is it called a toast sandwich? Traditionally, the street vendors use stovetop gas sandwich toaster which we use while camping here in the USA. Even my mom also used it. But nowadays, we use an electric sandwich toaster, grill machine. 

Once it comes out from the toaster, the bread is beautifully crisp and golden brown. You can enjoy your sandwich as such. But let’s take it one step further and make it Bombay street style.

As soon as it comes out from the toaster, spread butter on top. Then followed by green chutney and ketchup. Sprinkle a good amount of nylon sev and a little sprinkle of sandwich masala. Now serve masala toast sandwich immediately.

🧾Ingredients

Here is the pic of the ingredients you’ll need to make potato masala. All of them are basic and easily available in any Indian pantry. Later on, I have shared the pic of all the masala toast sandwich elements.

Potatoes: I boil potatoes in instant pot. Or use a traditional stovetop pressure cooker and cook for 2-3 whistles. Once it is cool to touch, peel the skin and roughly cube them. Later while making masala we will mash it slightly using a spatula.

Green peas: I always use frozen green peas, so I microwave them with a couple of tablespoons of water for 4-5 minutes. If using fresh then it takes more time to cook. You can boil them pressure cook along with potatoes.

👩‍🍳Step By Step Photo Instructions 

Making Potato Masala (Stuffing):

1) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle a bit.

2) Now add ginger paste and chopped green chilies. Saute for 30-40 seconds or until the raw smell of ginger goes away.

3) Add chopped onions, sprinkle little salt and mix.

4) Cook until onions are soft and translucent or light pink in color.

5) Then add turmeric powder, red chili powder and remaining salt.

6) Mix well.

7) Immediately add potatoes and peas.

8) Mix everything well, while mixing mash a few potatoes using the back of the spatula.

9) Now add freshly chopped cilantro.

10) Drizzle some lemon (lime) juice and mix well. Taste adjust the salt, lemon as needed. If masala becomes too tangy because of lemon juice then you can add a pinch of sugar to balance the flavor.

Making Masala Toast Sandwich:

Before you start assembling the sandwiches, keep all the elements ready on the counter. So you can make them quickly and easily. Read few notes here.

Green chutney: I prefer to make homemade always and usually make a day before and keep in the refrigerator. But you can use store-bought chutney easily available in Indian grocery stores. 

Sandwich masala: I make a big batch of homemade masala and store in an airtight container. Instead, you can use chaat masala or store-bought sandwich masala.

Butter spread: I used it to make these toast sandwich vegan. But you can use real, softened butter. Please be generous with butter to make it super crisp and golden brown.

1) I make two sandwiches at a time as my sandwich maker accommodates two. Spread the butter on four bread slices.

2) Then spread green chutney.

3) Now on two bread slices, spread 2-3 tablespoons of masala evenly.

4) Arrange the veggies (tomato, cucumber, onion). Sprinkle sandwich masala powder on top.

5) Close the sandwich with another bread slice. Apply butter on top and place butter-side down on the sandwich toaster. Then again spread butter on top of bread and close the toaster.

6) While these two are toasting, assemble another two sandwiches and keep them ready. Cook them until they are golden brown and crispy from both sides.

Collage of 6 steps showing applying butter on bread, apply chutney, spread masala, veggies, toast in toaster.
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Remove it to a plate, cut into 4-pieces. Spread butter on top, followed by green chutney and ketchup. Then sprinkle nylon sev and little sandwich masala on top. Serve immediately before it gets soggy.

Bombay Sandwich (Toasted)

This lip-smacking toasted Bombay Sandwich is made with bread filled with an Indian spiced potato filling layered with crunchy vegetables and cheese, then toasted until crisp. It’s a savory breakfast, lunch, or snack from the streets of Mumbai, finished with the ultimate crunch factor, ready in just 25 minutes!

bombay cheese toastie coated in namkeen on black plate
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Sandwiches are like the gold standard of lunch, especially when it comes to packing my girls’ lunch bags. This Bombay Masala Toast checks all the marks, and most importantly, it’s a hit with them, which is why I am sharing this recipe with you today!

It’s filling, satisfying and packed with a generous amount of veggies to give my girls the nutrition they need to power through their school day.

Currently, it also ranks #1 in my home for our Sunday brunch menu

Toasted Bombay Masala Sandwich is a pressed-sandwich layered with chutney, aloo masala (spiced mashed potatoes), fresh vegetables, then grilled in a sandwich toaster.

It is essentially a vegetable panini that reigns supreme along the streets of Mumbai, and also referred to as Bombay Toastie and Mumbai Masala Toast!

Fun Fact: Mumbai and Bombay are actually the names of the same city. The original name Mumbai is a tribute to the Koli goddess, Mumbadevi (the city’s patron deity). It was first changed to Bombaim, meaning ‘good bay’ by the Portuguese, then changed to Bombay when the British took over in the 17th century. In 1995, the local political party, Shiv Sena, changed the name back to Mumbai.

The Best Grilled Vegetable Sandwich with Crunch

I love to make these Masala Mumbai Toasts whenever I have leftover boiled potatoes in the fridge or on those lazy Sunday mornings when I have some extra time in the kitchen. They are a delicious savory breakfast, lunch or snack because:

  • Potatoes, bread, cheese and vegetables are staples in my kitchen, no grocery run needed.
  • The mashed potato filling is a wonderful make-ahead recipe!
  • The finishing touch of namkeen provides crunch, texture and fun!
  • It’s packed with vegetables, cheese and spices for a recipe that is completely Vegetarian (with the option to make it Vegan and Low-Carb, too)!
  • It is kids and working-mom approved!

Ingredients – Notes & Substitutions

Today’s Bombay Sandwich Toast is the savory version – not to be confused with the popular sweet Bombay French Toast enjoyed throughout India for Sunday morning breakfast. Here’s what you need to make these:

For Potato Filling

For the potato filling, simply gather together a few staple Indian spices, potatoes, peas and cilantro.

  • Potatoes: Yukon gold potatoes are the best for flavor and texture. I boil them using this easy Instant Pot recipe, but you can use your preferred method too. Some street variations use simple slices of boiled potatoes, but I prefer the extra layer of flavor that this quick 5-minute saute adds to the potatoes.
  • Masala Spices:
    • Ginger, black mustard seeds and curry leaves: I add these for their earthy and zesty flavors. If using light mustard seeds, I would recommend using 1.5 times the mentioned quantity. If curry leaves are not easily available, add 1 teaspoon lime juice towards the end instead.
    • The blend of Indian spices like, coriander, cumin and turmeric is based on my family’s personal tastes. Chaat Masala is a spice blend I have always have on hand. It adds a zing to the potato filling. If you can’t find it, add 1 teaspoon lime zest + 1 teaspoon juice instead.
    • The serrano chili and cayenne flavor the filling to a medium spice level. The spices are then tamed when layered with the bread and cheese. As always, skip the green chili and cayenne for mild.
  • Peas: Peas are a traditional ingredient and add a natural sweetness to balance the tangy and savory flavors. I thaw frozen peas, then microwave them for 2 minutes before adding them to the filling.

Once you have the mashed potato filling ready, all you need is butter, bread, crisp, crunchy vegetables, cheese and condiments to spread and serve.

For Masala Toast

  • Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand.
  • Condiments: Homemade mint or cilantro chutney is traditional. The ketchup just makes it that much more appealing! Just remember to have extra green chutney, tamarind chutney and ketchup for serving.
  • Cheese: Sliced Pepper Jack cheese really makes the chile flavor shine, but a mild or sharp cheddar would be great, too.
  • Indian Snacks: This is the fun part! Bhujiya is a crispy Indian dry snack made with chickpea flour and potatoes. Namkeen is the generic term used to describe these savory snack foods. Look for them in specialty Indian grocery markets, the global section of supermarkets or online.

How to Make Bombay Grilled Sandwich

This wonderfully easy and simple Masala toast recipe is ready in under 30 minutes with the help of a panini press and mashed potatoes! If you’re short on time, feel free to make the potato filling up to 4 days ahead of time to really get ahead.

1. Make Potato Filling

  1. Heat a skillet on medium-high heat. Add oil, mustard seeds and curry leaves. When the mustard seeds begin to splutter, stir in chopped serrano chilies and minced ginger. Saute for a minute (Pic 1).
  2. Add salt, turmeric, cayenne, coriander, cumin and chaat masala and saute for 30 seconds (Pic 2).
  3. Add mashed potatoes and stir to mix well with the spices (Pic 3).
  4. Stir in cooked peas, cilantro and mix to combine. Check for seasoning and turn off the heat (Pic 4).

2. Assemble Bombay Toastie

  1. Spread butter on bread slice and invert it on the cutting board so that the buttered side is down. Repeat with all slices (Pic 1).
  2. Spread ketchup and green chutney on the other sides. Repeat for all bread slices (Pic 2).
  3. Add 2 to 3 tablespoons of the potato filling and spread it evenly on the slice (Pic 3).
  4. Layer with a few slices of green pepper and onion, followed by tomato. Sprinkle some chaat masala on top (Pic 4).
  5. Layer a slice of cheese. Place the second slice of bread on top, butter side facing up. Assemble the remaining sandwiches (Pic 5).
  6. Grill the sandwich in a panini press or a non-stick skillet for around 4 minutes on each side, or until golden brown on both sides. Cool it for 2 minutes, then slice it in half (Pic 6). Serve it as-is or take it to another level by following the next step.

Optional Step: Dress Up the Sandwiches

  1. Slice the sandwich in half, lengthwise or diagonally (Pics 1 & 2).
  2. Spread a little chutney or ketchup on the cut side of the sandwich (Pic 3).
  3. Dip it in a bhujiya or your favorite Indian namkeen mixture (Pic 4).

Serving Suggestions

I love a simple, quick and easy grilled vegetable sandwich for those busy mornings. But on the weekends, I go all out with the ‘dressed-up’ version.

Once the paninis have cooled for two minutes, I slice, spread and dip in our favorite Indian savory snacks. We like to refer to this as ‘Crunchified!’ Serve with a side of any of these chutneys: Mint chutney, cilantro chutney or tamarind chutney.

Make-Ahead & Meal Prep

The greatest benefit of this Indian grilled vegetable sandwich is the make-ahead aspect of the filling.

To prepare for the week ahead, I boil the potatoes in my Instant Pot over the weekend, and make the potato filling after that. Then, grill the sandwiches the day I am going to serve. The potatoes and filling mix will keep in an airtight container in the fridge for up to 4 days.

Variations to Try – Vegan & Low-Carb

For a completely vegan Bombay Toast, replace the butter with vegan butter or spread and use Vegan cheese. Alternatively, omit the cheese altogether. The panini press should do a well enough job to stick the sandwich together without the cheese.

Recipe card for masala grill sandwich

PREP TIME10 mins

COOK TIME10 mins

TOTAL TIME20 mins

COURSESnacks, Street food

CUISINEIndian

SERVINGS4 servings

INGREDIENTS  

For aloo masala

  • 4 medium size boiled potatoes
  • ¼ cup chopped onion
  • ¼ cup chopped capsicum
  • Some coriander leaves
  • 1 tsp kashmiri red chilli powder
  • 1 tsp cumin powder
  • 1 tsp amchur powder
  • ½ tsp garam masala
  • Salt to taste

For green sandwich chutney

  • 1 big bunch or 100 grm fresh coriander leaves
  • 5-6 green chilli
  • 5-6 garlic cloves
  • 10-12 curry leaves
  • ½ tsp sandwich masala
  • Salt to taste
  • 2 tbsp nylon sev
  • 1 lemon juice
  • 1 tsp sugar
  • Some ice cubes or cold water

For red sandwich chutney

  • 12-14 soaked kashmiri dry red chilli
  • 9-10 garlic cloves
  • 1 tsp jeera
  • ½ tsp black salt
  • Salt to taste
  • 1 lemon juice
  • 3 tbsp water to grind chutney

For instant sandwich masala

  • 2 tbsp chaat masala
  • 2 tbsp salt
  • 1 tsp black pepper powder
  • 1 tsp cumin powder

Other ingredient

  • 15 white bread slices or as required
  • Butter
  • Cucumber slices
  • Onion slices
  • Tomato slices
  • Cheese cubes

INSTRUCTIONS 

Making spicy aloo masala

  • In a mixing bowl, mash boiled potatoes. then add onion, capsicum, coriander leaves, red chili powder, cumin powder, amchur powder, garam masala, and salt.
  • Mix well.

Making instant sandwich masala

  • In a mixing bowl, add chaat masala, salt, black pepper powder, and cumin powder. Mix well. The sandwich masala is ready.

Making green chutney

  • In a mixture jar, add coriander leaves, green chili, garlic cloves, curry leaves, sandwich masala, salt, sev, lemon juice, sugar, and 2-3 ice cubes.
  • Grind chutney into a smooth paste.

making red sandwich chutney

  • In a mixture jar, add soaked kashmiri dry red chili, garlic, jeera, black salt, salt, lemon juice, and some water.
  • Grind chutney into a smooth paste.

Making veg grill sandwich

  • Take one bread slice, spread butter on it. Then spread green sandwich chutney in it.
  • Spread spicy potato masala and grate cheese on it.
  • Take a second bread slice and spread some butter and red chutney on it. (For kids use tomato ketchup)
  • Then arrange cucumber, onion, and tomato slices and sprinkle some sandwich masala on it.
  • Grated cheese on top of vegetables.
  • Apply butter and chutney on the third bread slice and close the sandwich.
  • Heat grill pan, and spread butter on it.
  • Place sandwich on it and roast it for 5-7 minutes on medium-low flame.
  • Serve spicy aloo masala veg grilled sandwich with tomato sauce and chutney.

NOTES

For aloo masala

  • mash boiled potatoes completely, so no big potato chunks into the masala.

For green chutney

  • Instead of nylon sev, use roasted chana dal or bread pieces to give thickness to the chutney.
  • do not use more water to grind chutney.
  • use ice cubes or cold water while grinding chutney.

For red chutney

  • soaked kashmiri red chilies are less spicy and give a nice color to the chutney.
  • use less water to grind chutney.

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