Bombay Masala Toast

Serving Size: 10

A tasty aloo and green peas masala packed between slices of bread lined with tongue-tickling chutney, the Bombay Masala Toast is surely one sumptuous snack that will keep you going for an hour or two.

Recipe by: Tarla Dalal

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1

Recipe Serving Size10

Cooking Tools Required

Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Panini Press, Peeler, Potato Masher, Saucepan, Sharp Knives, Spatula, Top Stove

Ingredients

3/4 pound fresh shelling peas or if not in season, ¾ cup frozen peas, defrosted
1 pound russet potato peeled and cut into 2-inch chunks

For the garlic green chutney:

4 ½ cup fresh cilantro rough chop
3/4 cup fresh coconut grated
3 tablespoon fresh spinach chopped
6 clove garlic rough chop
6 tablespoon green chili rough chop
1½ teaspoon Kosher salt
1 teaspoon fresh lemon juice
3/4 cup water

For the aloo masala:

6 teaspoon avocado oil
1½ teaspoon mustard seeds
18 curry leaves
2 teaspoon Kosher salt
3/4 teaspoon ground turmeric
3 teaspoon green chili paste
3 tablespoon fresh cilantro chopped
1½ teaspoon Kosher salt

For the toast:

20 slice bread
¾ cup butter
3 teaspoon sandwich masala
3 red onion medium, sliced into very thin rounds
5 tomato large thinly sliced
2 green bell pepper thinly sliced
10 tablespoon nylon sev

For serving with masala toast:

½ cup ketchup

Instructions

Shell and cook the peas:

Thoroughly wash the peas, then shell. Meanwhile, bring a saucepan of water to a boil, add shelled peas, and boil gently for 3-5 minutes or until peas are tender. Drain and set aside.

Make the mashed potatoes:

Cut the peeled potatoes into 2-inch chunks. Add to a saucepan and cover with at least 1 inch of water. Bring to a boil, turn down to medium, then add the salt. Cook potatoes for 15-20 minutes or until potato falls from knife inserted into the center. Drain and mash.

Make the garlic green chutney:

In a blender, add all the ingredients for the garlic green chutney. Blend well and set aside.

Make the aloo masala:

Heat the oil in a deep non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds. Add the mashed potatoes, cooked green peas, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute. Divide the aloo stuffing into equal portions and keep aside.

Assembling the masala toast:

To make the masala toast, apply 1 teaspoon of butter and 1 teaspoon of garlic green chutney on each bread slice and set aside. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface. Place one portion of the aloo masala and spread it evenly over it. Arrange 2 onion slices, 3 tomato slices and 6-7 bell pepper slices over the stuffing and sprinkle ¼ teaspoon of sandwich masala evenly over it. Cover with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ½ teaspoon of butter evenly over the bread slice. Grease a sandwich toaster on both the side using ½ teaspoon of butter. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides. Cut the masala toast into 6 equal pieces, place it on a plate and apply ½ teaspoon of butter evenly over it. Sprinkle 1 tablespoon of sev evenly over the masala toast. Repeat steps 2-8 until you have finished all the sandwiches. Serve sandwiches with ketchup and garlic green chutney.

Notes

https://www.tarladalal.com/masala-toast--mumbai-roadside-recipes--33418r

Nutrition