Bombay Masala Toast - How to Make Masala Toast

Bombay Masala Toast is a classic, crispy, tasty, and a quick snack, and making this is very easy and simple.

Recipe Source Link:https://www.mygingergarlickitchen.com/bombay-masala-toast-how-to-make-masala-toast-video-recipe/

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RECIPE INGREDIENTS

» For The Sandwich Masala // (Makes 10-12 tablespoons)

• 2 tablespoons cumin seeds (jeera)
• 1 teaspoon fennel seeds (saunf)
• 4-5 cloves (laung)
• 1-2 cinnamon stick (dalchini)
• 6-7 black peppercorns (kali mirch)
• 1 star anise (chakraphool)
• 2 teaspoons black salt/kala namak
• salt as per taste
• 1 tablespoon dried mango powder (amchoor )

» For The Spicy Potato Stuffing //

• 1 tablespoon oil
• 1 tsp mustard seeds (rai)
• 3-4 small finely chopped green chilies
• 1 1/2 cups or 4 medium-sozed potatoes, boiled, peeled and mashed (you can also use mashed potatoes)
• 1/2 teaspoon turmeric powder (haldi)
• 1 tablespoon coriander powder (dhaniya)
• Salt to taste
• 2 tablespoons chopped coriander (cilantro) leaves

» For Sandwiches //

• 8-10 white bread slices (you can use any other bread you like)
• green chutney as required
• 1 medium-sized red onion thinly sliced
• 1 medium-sized tomato, thinly sliced
• 1/2 cup cucumber, thinly sliced
• 4 tablespoons butter or margarine, or as needed
• Sandwich masala as required
• Sev for garnishing
• Tomato ketchup or green chutney for serving

RECIPE INSTRUCTIONS

» For The Sandwich Masala //

1. Heat a pan, and add the cumin seeds, cloves, fennel seeds, star anise, cinnamon, black and peppercorns to it.
2. Dry roast spices on low heat for 3-4 minutes.
3. Let them cool for 5-6 minutes.
4. Once cooled, transfer roasted spices, black salt, dried mango powder, and salt to a grinder jar.
5. Grind well to make a fine powder. Sandwich masala is ready. You can store it in an air-tight container.

» For Potato Stuffing //

1. Heat 2 tablespoon oil in a pan.
2. Add mustard seeds to the pan and let them crackle for a few seconds.
3. When start to crackle add green chilled and sauté for 2 minutes.
4. After that, add coriander powder, turmeric powder and sauté low heat for about a minute.
5. Add mashed potatoes, salt, chopped coriander leaves and mix well.
6. Let it saute on low heat for about 3-4 minutes. Turn off the heat and keep this stuffing aside for about 7-8 mins.

» For Sandwiches //

1. Spread butter evenly on 4 bread slices.
2. Spread some green chutney on 2 bread slices.(You can also spread chutney on all slices.)
3. Spread the potato stuffing on 2 bread slices.
4. Top with onion slices, tomato slice, and cucumber slices.
5. Sprinkle with some sandwich masala powder.
6. Cover with the 2 bread slices and press them lightly. (You can also apply some butter on both sides of the sandwiches.)
7. Toast the sandwiches in a sandwich maker as per the manufacturer?s instructions or grill them till they are nice, crisp, and golden. Repeat the same with remain bread slices.

» For Serving //

1. Spread some butter on top of the hot sandwiches.
2. Sprinkle with some sev and serve hot with tomato ketchup or green chutney.

RECIPE NOTES

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