Written recipe for Mumbai Style Masala Toast
For making special green sandwich chutney
• Fresh Coriander leaves 1 big bunch
• Fresh Spinach 6-7 leaves (blanched)
• Green chillies 10-12 nos.
• Garlic 4-5cloves
• Roasted chana dal 1 tsp
• Fresh Curry leaves 10-12 nos.
• Water as required
• Wash the coriander leaves well and transfer it to the grinding jar, you can also choose to use coriander stems as they too are full of flavours, add blanched spinach leaves, green chillies, garlic, curry leaves and roasted chana dal, grind well into a fine paste, adjust the consistency by adding water.
• Make sure the chutney should be thick enough to apply on the bread. Your chutney is ready to be used as a spread on your sandwich, you can also store it in an airtight container and refrigerate it for couple of days.
Tip: street vendors use breadcrumbs to thicken the chutney, but as we are making this back at home chana dal is a perfect substitute to thicken the chutney.
Special sandwich masala:
• Whole spices
1. Jeera (cumin seeds) 2 tbsp
2. Star anise ½ (optional)
3. Cloves 2 tsp
4. Peppercorns 1 tbsp
5. Fennel 1 tbsp
• Powdered spices
1. Amchur powder 1 tbsp
2. Anardana powder 1 tsp
3. Ginger powder ½ tsp
4. Hing ½ tsp
5. Black salt 1 tbsp
• Salt 2.5 tbsp
• Set a pan on medium heat, add the whole spice and dry roast them until fragrant, take it off from the gas and allow it to cool down.
• Transfer the roasted spices to a grinding jar, further add the powdered and salt, grind it well into a fine powder.
• Your special sandwich masala is ready, use it accordingly and store it in an airtight container in a cool and dry place.
For making the potato mixture
• Oil 1 tbsp
• Cumin seeds 1 tsp
• Mustard seeds 1 tsp
• Curry leaves 8-10 nos.
• Ginger garlic paste 1 tbsp
• Green chillies 2-3 nos. (chopped)
• Powdered spices:
1. Turmeric powder 1 tsp
2. Red chilli powder 1 tsp
3. Coriander powder 1 tsp
4. Garam masala 1/2 tsp
• Asafoetida (hing) 1/4th tsp
• Potatoes (boiled & mashed) 2 cups
• Salt to taste
• Green peas 1/4 cup (blanched)
• Fresh coriander 1 tbsp (chopped)
• Lemon juice 1 tsp
• Set a pan on medium heat, add oil, jeera and mustard, allow them to splutter for few seconds, further add curry leaves and ginger garlic paste, sauté it for a minute on low flame.
• Add the turmeric powde, red chilli powder, coriander powder, garam masala, asafoetida. Add some water to avoid the burning of the spices & cook for 2-3 minutes on medium flame.
• Now add in the boiled poatatoes, salt to taste, boiled green peas & mix well. Cook for 2-3 minutes.
• Finish with fresh coriander & lemon juice.
For the assembly:
Sandwich bread slices (I always prefer Wibs (Not sponsored)
Softened butter (Please use butter at room temperature)
Sandwich chutney & masala
Cut & trim the corners of the bread. Apply butter & chutney.
Now apply the aloo masala on one slice.
Now add sliced boiled beetroot, sliced onion, sliced tomato & capsicum. Do not forget to season the veggies after each step with the masala.
Now if you want to add cheese you can & then top with another sandwich bread.
Pre heat the toaster, you could also use a tava if you do not have one but you would get awesome results with the cheap toaster.
Apply butter & toast the sandwiches until crisp & golden brown.
Cut into pices, apply butter & chutney (Optional) top with sev & I love to sprinkle some masala on top as well.
Enjoy with some red garlic chutney & sandwich chutney!
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