Mumbai Masala Toast Sandwich / Bombay Toast Sandwich

Ingredients (For 5 –  7 sandwiches)

1. Potato – 3 large

2. Oil – 1 tbsp

3. Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

4. Onion – 2 tbsp, finely chopped

Ginger – 1/4 tsp, finely chopped

Green chilies – 2, finely chopped

5. Turmeric powder – 1/2 tsp

Chili powder – 1/2 tsp (optional)

6. Coriander leaves – 2 – 3 tbsp, chopped

7. Lemon juice – 2 tsp

8. Salt – To taste

9. Sandwich Bread slices – As required

10. Butter – 1 – 2 tbsp, softened

11. Green bell pepper – cut into thin rounds

Tomato – 2 – 3 firm, cut into thin rounds

Cucumber –  1 medium, cut into thin rounds

Onion – 1-2 medium, cut into thin rounds

Beetroot – 1, peeled and cut into thin rounds (optional)

12. Cheese slices – 7 or as required

13. Chat masala – to sprinkle

Sandwich masala – to sprinkle (optional)

Green chutney – 3 – 4 tbsp or as required

Tomato ketchup – 2 tbsp or as required

Nylon sev – 2 – 3 tbsp

Shredded cheese – 2 – 3 tbsp or as required

Method

1. Halve potatoes and pressure cook (adding 1/2 cup water) for 2 – 3 whistles. Open the cooker after 10 minutes. Discard all the water.  Peel off the potato skin and mash well.
2. Heat oil in a pan over medium heat. Splutter mustard seeds and cumin seeds. Add onion (optional), ginger, green chilies and cook until onion turns transparent or for 1 – 2 minutes. Add turmeric powder, chili powder if using, mashed potato, salt to taste and mix well. Cook for 1 – 2 minutes over low heat. Switch off. Add lemon juice, cilantro and mix well.
3. Spread softened butter on one side of a bread slice. Spread 1 – 2 tsp green chutney. Top it with potato masala followed by onion, bell pepper and tomato slices. Sprinkle a tiny pinch of chat masala powder, pepper powder, salt and sandwich masala, if using. Top it with a cheese slice and then with another bread slice. Spread softened butter on top of the bread slice. Grill on a tawa or a sandwich maker. To cook on a tawa – Heat a tawa over medium heat. Place the sandwich and press down lightly using a spatula. Flip to the other side carefully once the bottom part turns golden. Cook for a minute until cheese melts and the other side also turns golden. Cut  diagonally or into 4 parts. Top with little butter, green chutney, ketchup, sev and shredded cheese. Serve immediately with green chutney and ketchup.
   

For green chutney

Cilantro / coriander leaves – 1/2 bunch

Cashew powder or desiccated coconut – 1 tbsp

Mint leaves – 3 tbsp

Garlic – 2 small cloves

Green chilies – 3 small, chopped

Lemon juice – 2 tsp

Sugar – 1 pinch

Salt – To taste

Grind the above ingredients in the small jar of a blender.