Masala sandwich
Time to cook
50 minutes
Difficulty
Easy
Serves
2
A yummy crispy toasted sandwich that is spiced with coriander chutney, stuffed with a delicious savoury mashed potato stuffing, topped with a few crunchy veggies and then grilled or toasted.
Ingredients
Coriander Leaves
0.25 cup
Chaat Masala
0.125 Tsp
Picador Chillies
1 chilli
Salt
1 pinch
Water
0.75 tsp
Boiled Potatoes
0.5 cup
Mustard Oil
0.5 tsp
Mustard Seeds
0.125 tsp
Cumin Seeds
0.125 tsp
Picador Chillies
1 chilli
Curry Leaves
1 leaf
Turmeric
0.125 tsp
Asafoetida
1 pinch
Coriander Leaves
0.25 cup
Salt
1 pinch
Brown Bread
4 slice
Onion Raw
0.5 small
Tomatoes
0.5 small
Capsicum
0.5 small
Butter, Salted
0.5 tbsp
Chaat Masala
0.125 Tsp
Salt
1 pinch
Step-by-step instructions to cook
Prep
Blend coriander leaves, green chili, salt, chaat masala, and water in a grinder to make a chutney and keep it aside.
Rinse potatoes and cook them in a pressure cooker
When the potatoes are warm, peel and mash them with a vegetable masher.
Slice onion and tomato, thinly. Keep aside.
Cooking
Heat oil in a shallow pan and add mustard seeds.
When the mustard seeds crackle, add cumin seeds (jeera) and a pinch of asafoetida (hing). Add finely chopped green chilies, turmeric powder, and curry leaves. Stir well.
Add the mashed potatoes. Season with salt as per taste. Stir and mix the potatoes with the rest of the spices.
Saute on low heat for 2 minutes. Then add chopped coriander leaves.
Spread butter evenly on the bread slices. Now spread the coriander chutney.
Spread the potato masala filling on the bread slices.
Place the tomato and onion slices.
Sprinkle chaat masala powder, black salt, and roasted cumin powder.
Toast the sandwiches to crisp and golden in a toaster. Remove on a plate and spread some butter on top of the sandwiches.
Nutrition information
(per serving)
Carbs
45.3
Proteins
9.0
Fats
6.2
Fiber
6.0
276
kcal
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