Mumbai Masala Toast Sandwich


Sandwich Bread
Boiled Beetroot, Onion, Tomatoes, Capsicum, sliced
Nylon sev

Green Chutney:
1 bunch Coriander Leaves
6-7 Spinach Leaves, blanched
12 Green Chillies
5 Garlic cloves
1 Tsp Roasted Channa Dal
10 Curry Leaves
1 Tsp Sandwich Malsala Powder
Water as required

Sandwich Masala:

Whole Spices:
2 Tbsp Cumin Seeds
1/2 Star Anise
2 Tsp Cloves
1 Tbsp Peppercorns
1 Tbsp Fennel

Powdered Spices:
1 Tbsp Mango Powder
1 Tsp Anardana Powder
1/2 Tsp Ginger Powder
1/2 Tsp Hing
1 Tbsp Black Salt
1 Tsp Salt

Potato Mixture:
2 cups mashed Potatoes
1 Tbsp Oil
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
10 Curry Leaves
1 Tbsp Ginger Garlic Paste
2-3 Green Chillies, chopped
1/4 cup Green Peas
1 Tbsp Coriander, chopped
1 Tsp Lemon Juice

Powdered spices:
1. 1 Tsp each of Turmeric, Red Chilli, Coriander Powder
2. 1/2 Tsp Garam Masala
3. 1/4 Tsp Asafoetida
4. Salt to taste


Sandwich Masala: On low heat, dry roast the whole spice for a few minutes, then grind to a fine powder with the powdered spices

Chutney: Blend the chutney ingredients into a thick paste, adjust the consistency with little water

Potato: On medium heat, add oil, jeera and mustard. In a few seconds add curry leaves and ginger garlic paste and saute for a minute on low

Add the powered spices with some water to avoid the burning & cook for 2-3 minutes on medium

Add the boiled poatatoes, salt to taste, green peas and mix well. Cook for 2-3 minutes . Add coriander and lemon juice

Sandwich Assembly:

Apply butter and chutney to the bread

Then aloo masala on one slice. Add the beetroot, onion, tomato and capsicum. Season each layer with the masala

Pre heat the toaster, apply butter on both sides and toast the sandwiches until golden brown

Cut into pieces, apply butter and chutney on top and sprinkle sev, and serve with chutney

By admin

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