Why Make This Recipe
The Mumbai Spiced Sandwich, also known as the Bombay Spiced Toast Sandwich, is a delightful and flavorful dish loved by many. It is easy to make and packs a punch with its spicy chutney and delicious potato stuffing. This sandwich is perfect for breakfast, a snack, or even a light meal. Plus, it can be customized with your favorite vegetables and spices, making it a versatile choice for anyone.
How to Make Mumbai Spiced Sandwich
Ingredients:
- 1 cup tightly packed coriander leaves (or ½ cup each of mint leaves and coriander leaves)
- ½ teaspoon chaat masala powder
- 1 to 2 green chilies (use 3 for extra spice)
- Salt (as required)
- 1 to 2 teaspoons water (for grinding, optional)
- 3 to 4 medium potatoes (or 1.5 cups mashed potatoes)
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 or 2 green chilies (finely chopped)
- 8 to 10 curry leaves (whole or chopped)
- ¼ teaspoon turmeric powder
- 1 pinch of asafoetida (hing)
- ⅓ cup chopped coriander leaves (can use ¼ cup)
- Salt (as required)
- 12 slices of bread (white, brown, whole wheat, or multigrain)
- 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)
Directions:
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Making Green Chutney: Blend the coriander leaves, chaat masala, green chilies, and salt in a mixer. Add water if needed to adjust the consistency. Set aside.
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Preparing Potato Masala Stuffing: Boil and mash the potatoes. In a pan, heat oil and add mustard seeds, cumin seeds, chopped green chilies, and curry leaves. Once they splutter, add turmeric, hing, and the mashed potatoes. Mix well and season with salt and chopped coriander leaves. Cook for a few minutes and remove from heat.
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Assembling Masala Toast Sandwich: Take two slices of bread. Spread green chutney on one slice and potato stuffing on the other. Add onion, tomato, and capsicum slices, if using. Close the sandwich.
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Making Masala Sandwich: Heat a pan or sandwich maker. Spread butter on the outer sides of the sandwich. Toast the sandwich until golden brown and crispy on both sides.
How to Serve Mumbai Spiced Sandwich
Serve the Mumbai Spiced Sandwich hot with extra green chutney or tomato ketchup on the side. It can also be accompanied by crispy chips or a simple salad.
How to Store Mumbai Spiced Sandwich
If you have leftover sandwiches, you can store them in an airtight container in the refrigerator for up to one day. Reheat them in a toaster or pan before serving to regain their crispy texture.
Tips to Make Mumbai Spiced Sandwich
- Adjust the spice level by increasing or decreasing the number of green chilies in both the chutney and the stuffing.
- You can add grated carrots, peas, or other vegetables to the potato stuffing for extra nutrition and texture.
- For a healthier version, use whole-grain bread and limit the butter.
Variation
You can make a sandwich with a mix of vegetables instead of just potatoes. Adding cheese can also make it richer and creamier.
FAQs
Q: Can I make the green chutney in advance?
A: Yes, you can prepare the green chutney a day ahead and store it in the refrigerator.
Q: What kind of bread is best for this sandwich?
A: White, brown, whole wheat, or multigrain bread work well. Choose according to your preference.
Q: Can I freeze the sandwiches?
A: It’s best to eat them fresh, but if you must, you can freeze them before toasting. Reheat in a toaster when ready to eat.
Mumbai Spiced Sandwich
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A flavorful and versatile sandwich packed with spicy chutney and delicious potato stuffing, perfect for any meal.
Ingredients
- 1 cup tightly packed coriander leaves (or ½ cup each of mint leaves and coriander leaves)
- ½ teaspoon chaat masala powder
- 1 to 2 green chilies (use 3 for extra spice)
- Salt (as required)
- 1 to 2 teaspoons water (for grinding, optional)
- 3 to 4 medium potatoes (or 1.5 cups mashed potatoes)
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 or 2 green chilies (finely chopped)
- 8 to 10 curry leaves (whole or chopped)
- ¼ teaspoon turmeric powder
- 1 pinch of asafoetida (hing)
- ⅓ cup chopped coriander leaves (can use ¼ cup)
- Salt (as required)
- 12 slices of bread (white, brown, whole wheat, or multigrain)
- 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)
Instructions
- Making Green Chutney: Blend the coriander leaves, chaat masala, green chilies, and salt in a mixer. Add water if needed to adjust the consistency. Set aside.
- Preparing Potato Masala Stuffing: Boil and mash the potatoes. In a pan, heat oil and add mustard seeds, cumin seeds, chopped green chilies, and curry leaves. Once they splutter, add turmeric, hing, and the mashed potatoes. Mix well and season with salt and chopped coriander leaves. Cook for a few minutes and remove from heat.
- Assembling Masala Toast Sandwich: Take two slices of bread. Spread green chutney on one slice and potato stuffing on the other. Add onion, tomato, and capsicum slices, if using. Close the sandwich.
- Making Masala Sandwich: Heat a pan or sandwich maker. Spread butter on the outer sides of the sandwich. Toast the sandwich until golden brown and crispy on both sides.
Notes
Adjust the spice level according to your preference. For a healthier version, use whole-grain bread.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Toasting
- Cuisine: Indian