Bombay Masala Toast || Chaitime

How does rain make you feel? Rain makes me feel very happy. It makes me feel fresh and more connected to my roots. It also makes me feel very hungry. And we all know the unsaid, unwritten rule of nature – when you see rain, forget your pain and go fill your plate, AGAIN. Okay, I made that rule up but you all know it’s true. Ahem.

And thus began the story of this recipe of Bombay Masala Toast. We were home, we were quarantined and safe, it started raining, we got hungry, we made Bombay Masala Toast, end of story.

Oh, also you don’t really need to wait for the rain to make this recipe. It’s all-season, all-weather, and ‘ALL’WAYS-DELICIOUS. ❤

Bombay Masala Toast

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Ingredients (makes 4 sandwiches)

For easy organization, let’s divide this recipe into 3 parts –

  • Fresh Green Chutney
    • Fresh Cilantro – 1/2 cup
    • Fresh Mint Leaves – 1/2 cup
    • Green Chilies – 2 to 3, depending on how spicy you want it to be
    • Lemon juice – 1 tbsp
    • Salt – to taste
    • Water – 1 tsp
  • Masala Potato Filling
    • Mashed Potatoes – 2 cups
    • Green Chilies – 1 tbsp, finely chopped
    • Fresh Cilantro – 1/4 cup, finely chopped
    • Mustard Seeds – 1/2 tsp
    • Cumin Seeds – 1/2 tsp
    • Sesame Seeds – 1 tsp (optional)
    • Curry Leaves – 10 to 12
    • Coriander Powder – 1 tsp
    • Turmeric – 1 pinch
    • Salt – to taste
    • Oil or Ghee – 1 tbsp
  • Toast!
    • Wheat/Multigrain/White Bread – 8 slices, toasted
    • Medium Onion – 1, thinly sliced
    • Medium Tomato – 1, thinly sliced
    • Mint Chutney or Green Chutney – as needed
    • Butter – as needed
    • Tomato Ketchup – as needed
    • Lemon juice – 1/2 tsp per sandwich
    • Chaat Masala – a pinch per sandwich
    • Sev or any form of spicy mixture – for garnishing

Method

  • Let’s begin with making our green chutney! Finely blend all ingredients under Fresh Green Chutney. Boom! Chutney’s ready. Set aside. *******************************************************************************
  • Now for the potato stuffing, let’s begin with heating a tbsp of oil or ghee in a pan on medium flame. To this, add mustard seeds.
  • Once mustard seeds pop, let’s add cumin seeds, sesame seeds and curry leaves. Saute for about 20 seconds.
  • To this, let’s add finely chopped green chilies, coriander powder and turmeric powder. Saute for about 20 seconds. Now let’s add mashed potatoes and salt to this mixture. Mix well.
  • Add finely chopped fresh cilantro leaves and mix well. Tada! Masala Potato Filling is ready. Set aside. *******************************************************************************
  • Now for the toast assembly, I like to line up bread slices as shown below for convenience:

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  • We’ll begin with smearing our freshly made Green Chutney on one side of bread slice 1, and butter on one side of bread slice 2.
  • Spread a thick layer of Masala Potato Filling evenly on the Green Chutney bread slice. Place 1 to 2 sliced onions and tomatoes on top. Drizzle tomato ketchup, lemon juice for tanginess and sprinkle a dash of chaat masala on top.
  • Cover with the buttered slices and toast on tava/grill for a quick minute for crispiness. Sprinkle sev on top.
  • Cut the sandwiches into triangles with the serrated side of the knife, and serve hot along with freshly made Ginger Chai!

Thanks for reading, XO! ❤

2 Comments Add yours

  1. Thanks for sharing the recipe. I am going to try this. I am a travel blogger. Please visit my blog too.

    Like

    1. Absolutely, will do! Thanks so much!

      Liked by 1 person

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