A Sunday Waltz with the Bombay Masala Toast Sandwich

What’s for Sunday Brunch? A Bombay masala toast comes to mind. I decided to vlog making this sandwich on a whim. Mind u this was a lazy day, so if you are here for the aesthetics, sorry. But if want the recipe, this will not fail! The Bombay Masala Toast is undoubtedly one of the most popular sandwiches in India.  A hearty full meal and a snack at the same time.

Bombay Masala Toast usually comes with three important layers- the potato base, the green chutney spread and the vegetables squished between two slices of bread, layered and topped sometimes with white processed cheese. The other famous topping is the Sev sprinkled generously giving it a sporting inclusion in the chaats of India. Talking about chaats, pomegranate fruit seeds are also sometimes used as a topping for this sandwich, I didn’t have any on this fine day, so decided to give it a miss. This sandwich is usually served with some green chutney and plain old tomato ketchup. Though I need none of that to belt down these yummies!

Imagine that… potato, vegs, chutney, cheese, fruit and crispy sev. There is no denying this is a mouthful for any foody!

Click here for the cooking vlog https://youtu.be/bhAPH6ldUdk

Now if you are salivating already, let's go straight to the ingredients followed by the process of bringing this scrumptious being into existence!

< Ingredients List >

Potato Base

4 Large boiled mashed Potatoes

1/4 cup boiled/ steamed green peas

1 medium sized onion finely chopped.

For tempering (tadka):

1/4 tsp of mustard seeds

1/4 tsp of cumin seeds

fist full of curry leaves

For garnish: a fist full chopped coriander leaves

For seasoning:

1/4 tsp turmeric powder

1/4 tsp red chilli powder

1/4 tsp pepper powder

1/4 tsp dry mango powder/ chaat masala

a pinch of garam masala

1 tsp salt (or to taste)

For sautéing: Butter, Any unflavored Cooking Oil

 

Green Chutney

2 fist full of coriander leaves

7-10 curry leaves

1/2 a small sized onion

2 medium green chilli

2 cloves garlic

1/2 inch ginger

1/2 lime

+ Special ingredient (shown later)

 

Vegetable toppings all thinly sliced:

1 large Onion

1 large cucumber

1/2 medium capsicum

2 large tomatoes

1 medium green chilli

1/4 iceberg lettuce

 

+Shredded cheese (any), Sev or use any crushed crisps for topping

+Sandwich Bread

< Preparation > 

To prepare the Green Chutney >

You will need some blender/grinder for this. Grind the coriander leaves, curry leaves, onion, garlic, ginger & green chilli to paste.

I used juice of half a lime along with my special secret ingredient- the tahini paste. I know this might sound odd to some. But just trust me on this. I added one teaspoon of tahini (roasted sesame seed paste). If you struggle to balance the flavor of your green chutney, try this. The tahini teamed with the lime really augments the taste of green chutney steering clear of any bitterness or excessive oxidation! Also add salt to taste. And this brings about lush creamy green chutney to top on any sandwich or even use as a dip.

Tip: If your grinder jar heats up quickly add a cube of ice to the grinder before grinding. This balances off the heat without disintegrating the leafy paste thus retaining a beautiful texture while preserving the taste!

Tip: An alternative to tahini- u could use cashews, peanuts, melon seeds, fresh coconut shavings, apple pulp or yogurt/ fresh cream...go wild, it is your sandwich after all!

 

To prepare the Potato Base >

Add 1 to 2 Tablespoons of cooking oil into a hot pan on low to medium heat. Add 10gms of butter for additional flavor. I have used my trusted, Bergner Argent SS Sauté pan 22cm dia, 1.8L here. A heavy pan is advised.

Once the oil is hot, add mustard seeds, cumin seeds and curry leaves to hot oil & let them crackle! Add the onions before the butter starts to burn! Once the onions are slightly translucent, add the green peas and add a pinch of salt. Add the spices. Spices are adjusted to taste, the exact quantities used are given in the ingredients list! The spices cook for a minute to kick the raw taste of masala, then add the pre boiled mashed potatoes. Add the coriander leaves & smoosh it all together! Add the salt to taste, cook for two to three minutes till all the ingredients release a discernible aroma, that of cooked spiced potato and peas & become a cohesive mix that you could ball up to form a burger patty! Once sautéed well, turn off the flame & the Potato Base is ready! Let the mix cool before assembling the sandwich.

To Assemble the Sandwich  >

It would be wise to have a couple of sandwiches assembled and ready to grill to make efficient use of your grill!

To start, spread the chutney paste on the inside of a bread slice, top the chutney paste with a layer of the potato mix. Make a patty shape with the potato mix and layer it on in order to avoid smudging the bread! You may tear delicate bread by smooshing the potato mix directly on to the slice, so beware!

Now pile on the vegetables as you like. I have layered my sandwich with onion, cucumber, capsicum, iceberg lettuce with green chilli, topped with tomato and a sprinkle of cheese in that order! Coat a layer of the chutney on the closing side of the other slice too. And close the sandwich. Repeat for the rest of the sandwiches.

Time to put your grill pan on the stove. (Or start your electric grill)

I have used a Prestige Die cast plus square grill pan 28dia.

Oil or Grease the grill pan. Turn the heat on low for stove pan grills like mine, you could skip this for eclectic toaster grills. Spread softened butter on the outside of the sandwich. Do first the side that hits the grill first. The other side of the sandwich is buttered on the grill itself (in case of a stove grill), to avoid a messy affair! 

If you are using the electric toast grill, lather the outsides of the sandwich with butter, pop it into the toaster grill press and you are done! 

But if you are using a pan grill, let the sandwich sit on the grill till the bottom slice feels firm on the ladle, toss it to toast the other side. Giggle the pan and spread the oil to prevent the bottom from sticking to the pan. Maintain on low heat to avoid burnt bread!

Repeat till you grill to your liking and then take it off the heat!

Tip: You can use a plate to toss the sandwich in and out if you have less control with the ladle like shown in the video linked above!

Now the Sandwich is ready, cut the sandwich diagonally or any which way u want, top it with shredded cheese and Sev or crush a bunch of crisps/chips on top. Add the pomegranate fruit seeds, if u have any.

Ready to serve!

I am not a big fan of cheese, I didn’t mind my clumped up slice cheese sparingly topped. But if you are a fan, shred lavishly an amul processed cheese cube over the sandwich, it is bound to taste delicious and look stringy & gorgeous! We had none of that craftiness on that Sunday afternoon, but it was unforgettably delicious to the tee!

There you go… served hot on a lazy (not a prerequisite!) Sunday (or any day). Time an again I’m reminded that there is nothing better than an Indian brunch.

Thank you for reading, madlings! Make some yummy sandwiches & have a great day!

You can visit my YouTube Channel for more videos & vlogs 

https://www.youtube.com/channel/UCZ3o0PbDLMNqZkYv4fzcCDw