Truth be told, I am not a big fan of sandwiches. I find them bland, cold (I am a fan of warm/hot food) or then just too unwieldy to eat in polite company. The only form of sandwich that I can remotely consider eating is the Masala Toast; it is hot and sealed by the virtue of being toasted and spicy because of the potato filling. Very Indian in taste. 🙂
The way I see it, the Masala Toast is a deconstructed, gentrified version of Mumbai’s favourite food, the Vada Pav.
Makes: 4 Masala Toasts
Time for Making Masala: 45 Minutes
Time for Making Toast: 10 Minutes
Equipment: Sandwich Maker
Ingredients for Potato Masala
- Potatoes – 2 Large
- Onion – 1 Medium
- Ginger – 1/2″ piece
- Green Chillies – 3 or to Taste
- Turmeric – 1/4 tsp
- Finely Fresh Chopped Coriander – 2 tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Oil – 1 tsp
- Salt to Taste
Ingredients for the Toast
- Bread Slices – 8
- Sandwich Chutney – 2 to 3 tsp + More for Serving
- Butter – As Required
Method to Make the Potato Masala for the Sandwich
- Boil the potatoes.
- Cool, peel, and mash the boiled potatoes.
- Peel and chop the onion into fine pieces.
- Chop the ginger into fine pieces.
- Chop the green chillies into fine pieces.
- Crush the green chilly and ginger pieces into a coarse paste.
- In a wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add cumin seeds and stir fry for 1 minute.
- Add the chopped onion and fry till transparent.
- Add the green chilly-ginger paste and turmeric.
- Stir fry for 1 minute.
- Add salt and mashed potato.
- Mix well.
- Turn off the heat.
- Add the finely chopped coriander and mix well.
- Set aside.
Method to Make the Mumbai Masala Toast
- Very lightly butter one side of a bread slice.
- Flip the slice over.
- Spread some green chutney onto the other side.
- Spoon a generous helping of potato masala.
- Very lightly butter one side of a second bread slice.
- Place the unbuttered side onto the potato masala.
- Place the sandwich into a sandwich maker.
- Toast/grill till the sandwich is golden brown.
- Serve hot with some green chutney and ketchup.