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.
3/4poundfresh shelling peasor if not in season, ¾ cup frozen peas, defrosted
1poundrusset potatopeeled and cut into 2-inch chunks
For the garlic green chutney:
4 ½cupfresh cilantrorough chop
3/4cupfresh coconut grated
3tablespoonfresh spinachchopped
6clovegarlicrough chop
6tablespoongreen chilirough chop
1½teaspoonKosher salt
1teaspoonfresh lemon juice
3/4cupwater
For the aloo masala:
6teaspoonavocado oil
1½teaspoonmustard seeds
18curry leaves
2teaspoonKosher salt
3/4teaspoonground turmeric
3teaspoongreen chili paste
3tablespoonfresh cilantrochopped
1½teaspoonKosher salt
For the toast:
20slicebread
¾cupbutter
3teaspoonsandwich masala
3red onionmedium, sliced into very thin rounds
5tomatolarge thinly sliced
2green bell pepperthinly sliced
10tablespoonnylon sev
For serving with masala toast:
½cupketchup
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.