This vegetarian masala
toast sandwich hails from the busy streets of Bombay – that’s what the city was called in this sandwich and it’s own zeniths. Locally known as the Bombay Masala Toast, the sandwich consists of a generously spiced potato mix and tangy chutneys stacked between bread slices toasted to perfection. To jazz up the taste (and Indian) quotient, the sandwich is topped with a handful of sev as well. Drooling yet?
A spicy vegetarian potato sandwich.
For the aloo masala
Heat oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
Add the potatoes, green peas, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute.
Divide this potato stuffing into 4 equal portions and keep aside.
Putting the sandwich together
Apply 1 teaspoon of butter and 1 teaspoon of garlic green chutney on each bread slice and keep aside.
Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface.
Place one portion of the aloo masala and spread it evenly over it.
Arrange 2 onion slices, 3 tomato slices and 6 to 7 capsicum slices over the stuffing and sprinkle ¼ teaspoon of sandwich masala evenly over it.
Cover it with another slice of bread, with the buttered side facing downwards and press it lightly.
Spread ¼ teaspoon of butter evenly over the bread slice.
Grease a sandwich toaster on both the sides using ½ teaspoon of butter.
Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides.
Cut into 6 equal pieces, place it on a plate and apply ½ teaspoon of butter evenly over it.
Sprinkle 1 tablespoon of sev evenly over it.
Repeat the same steps to make more sandwiches.
Serve immediately with tomato ketchup and garlic green chutney.