bombay toast sandwich

ingredients (measuring cup used, 1 cup = 250 ml)

for the green chutney:

• 1 cup tightly packed coriander leaves or ½ cup each of mint leaves and coriander leaves
• ½ tsp chaat masala powder
• 1 to 2 green chilies, i added 3 as we like spicy chutney for sandwiches
• salt as required
• 1 or 2 tsp of water for grinding (optional)

for the potato masala stuffing:

• 3 to 4 medium potatoes or 1.5 cups mashed potatoes
• ½ tbsp oil
• ½ tsp mustard seeds/rai
• ½ tsp cumin seeds/jeera
• 1 or 2 green chilies, finely chopped
• 8 to 10 curry leaves, kept whole or chopped
• ¼ tsp turmeric powder/haldi
• a pinch of asafoetida/hing
• ⅓ cup chopped coriander leaves - you can add ¼ cup too. i prefer to add more
• salt as required

other ingredients:

• 10 to 12 slices of bread - white, brown, whole wheat or multi grain bread
• 1 medium onion, peeled, rinsed and thinly sliced
• 1 medium tomato, rinsed and thinly sliced
• 1 small capsicum, rinsed and thinly sliced (optional)
• butter as required
• chaat masala or sandwich masala as required
• roasted cumin powder as required (optional)
• black salt or rock salt or regular salt as required

how to make the recipe:

for preparing green chutney:

1. blend all the ingredients mentioned under the list 'for green chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
2. keep the chutney aside.

preparing the potato masala stuffing for the sandwiches:

1. rinse 3 to 4 medium potatoes very well and then steam or cook them in a pressure cooker or steamer. the potatoes should be cooked very well.
2. when the potatoes are warm, peel and mash them with a vegetable masher.
3. heat ½ tbsp oil in a shallow pan and add ½ tsp mustard seeds.
4. when the mustard seeds crackle, add ½ tsp cumin seeds and a pinch of asafoetida. saute till the cumin seeds splutter and change color. keep the flame on low so that the spices do not get burnt.
5. add 1 or 2 green chilies (finely chopped), ¼ tsp turmeric powder, 8 to 10 curry leaves (kept whole or chopped). stir well.
6. add the mashed potatoes. season with salt.
7. stir and mix the potatoes with the rest of the spices. saute on a low flame for 2 minutes.
8. then add ⅓ cup chopped coriander leaves. you can add ¼ cup too. i prefer to add more.
9. mix and saute for a minute. keep this potato masala filling aside. let it become warm or cool down at room temperature.

prepping, assembling and preparing sandwiches:

1. slice 1 medium onion and 1 medium tomato, thinly. keep aside.
2. spread butter evenly on the bread slices. a generous coating of butter does not allow the bread to become soggy, when you apply the chutney. you can choose brown, whole wheat, multi grain or white bread. if you want you can even slice off the edges of the bread.
3. now spread the coriander chutney.
4. spread the potato masala filling on the bread slices.
5. place the 1 or 2 tomato slices and onion slices.
6. sprinkle a pinch or two of chaat masala powder, black salt (can use rock salt or regular salt too) and roasted cumin powder.
7. cover with the slices on which we have spread the butter and chutney.
8. place in a preheated toaster or grill. you can also toast these sandwiches in a hand held stove top toaster. preheat the toaster or grill, as per the manufacturer’s instructions and then place the sandwiches
9. toast the sandwiches till crisp and golden. remove in a plate and spread some butter on top of the masala toast sandwiches.
10. serve mumbai masala toast sandwiches hot with tomato ketchup and the remainder coriander chutney. you can also sprinkle some fine sev on the sandwiches while serving.

notes

recipe can be doubled or tripled.