Bombay Masala Toast
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Serving Size: 1 sandwich
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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
Cook Times
Active Prep30
Hands-On Cook30
Hands-Off Cook0
Passive0
Total Time1 hour hour
Recipe Serving Size10
Ingredients
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
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 StoveNutrition
Calories: 387kcal | Carbohydrates: 48g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1729mg | Potassium: 647mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2068IU | Vitamin C: 74mg | Calcium: 128mg | Iron: 3mg
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