Mumbai Style Masala Toast

Ingredients

• 1.5 cup Spinach (raw, washed and roughly chopped)
• 1 cup Coriander Leaves (with stems, tightly packed)
• 0.75 cup Mint Leaves (fresh, tightly packed)
• 20 pieces Garlic Cloves (with skins, for both chutneys)
• 6 pieces Green Chilies (moderately spicy, deseeded if desired)
• 1 cup Water (for blending green chutney)
• 0.25 cup Roasted Peanuts (unsalted, for texture and flavor)
• 1 tsp Black Pepper (freshly ground)
• 1.5 tsp Cumin Seeds (for green chutney; additional 0.5 tsp for red chutney)
• 1.25 tsp Kala Namak (black salt, adds tangy flavor)
• 1.5 tsp Garam Masala (half tsp in green chutney, half tsp in potato masala)
• 1 tsp Dry Mango Powder (Amchur) (adds sourness to green chutney)
• 1.5 tsp Salt (plain table salt)
• 5 tbsp Groundnut Oil (for green chutney shelf life and red chutney)
• 2 pieces Dry Pav (crushed, helps keep bread from getting soggy)
• 20 pieces Kashmiri Red Chilies (mild, bright red for color)
• 1 tbsp Lemon Juice (freshly squeezed for red chutney)
• 0.5 kg Boiled Potatoes (peeled and cut into chunks)
• 1 inch Ginger (peeled and roughly chopped)
• 0.5 tsp Mustard Seeds (for tempering potato masala)
• pinch Asafoetida (Hing) (adds depth to potato masala)
• 0.25 tsp Turmeric Powder (for color and flavor)
• 0.25 tsp Nutmeg (freshly grated if possible)
• 2 tbsp Coriander Leaves (chopped, for garnish in potato masala)
• 8 slices White Sandwich Bread (Britannia style, slightly firm)
• 6 tbsp Butter (softened, unsalted)
• 4 pieces Cheese Slices (processed cheese, optional)
• 1 small Beetroot (boiled and thinly sliced)
• 1 medium Cucumber (thinly sliced)
• 1 large Tomato (thinly sliced)
• 1 medium Capsicum (any color, thinly sliced)
• 1 tsp Chat Masala (for sprinkling on top)

Instructions

1. Prepare Green Chutney

   Add raw spinach, coriander leaves, mint leaves, garlic cloves, green chilies and 1 cup water into the blender. Blend until smooth. Transfer to a bowl, add roasted peanuts, black pepper, cumin seeds, kala namak, garam masala, amchur, salt, groundnut oil and crushed dry pav. Mix to a fine paste.

   Time: PT10M

2. Prepare Red Garlic Chutney

   In a saucepan, combine Kashmiri red chilies and garlic cloves with enough water to cover. Bring to a boil and cook for 7 minutes. Drain and let cool. Blend the boiled chilies and garlic with cumin seeds, kala namak, lemon juice, salt, roasted peanuts and groundnut oil to a smooth paste.

   Time: PT12M

   Temperature: 100°C

3. Make Potato Masala Paste

   In the blender, combine green chilies, ginger, garlic cloves, and lemon juice. Blend to a fine paste. Set aside.

   Time: PT5M

4. Cook Potato Masala

   Heat 2 tbsp groundnut oil in a frying pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add a pinch of hing, then the chili‑ginger‑garlic paste. Stir for 1 minute, then add turmeric powder. Add the boiled potatoes, mashing them directly in the pan, and mix well. Sprinkle garam masala, nutmeg, kala namak and chopped coriander leaves. Cook on high flame for about 1 minute, stirring continuously, until the potatoes are well coated and fragrant.

   Time: PT10M

   Temperature: 180°C

5. Slice Fresh Vegetables

   Thinly slice boiled beetroot, cucumber, tomato and capsicum using a sharp knife or mandoline.

   Time: PT5M

6. Butter and Spread Chutneys on Bread

   Spread a thin layer of softened butter on each slice of bread. On one side of each slice, spread green chutney; on the opposite side, spread red garlic chutney. Adjust amount according to desired heat level.

   Time: PT5M

7. Assemble the Sandwich

   On the chutney‑coated side of a bread slice, spread a generous layer of potato masala, then layer beetroot, capsicum, tomato, cucumber and a slice of cheese. Sprinkle a pinch of chat masala if desired. Top with the second slice of bread, chutney sides facing inward.

   Time: PT5M

8. Toast the Sandwich

   Pre‑heat the sandwich toaster or panini press. Place the assembled sandwich inside, close the lid and toast for about 5 minutes, or until the bread turns golden brown and crisp.

   Time: PT5M

   Temperature: 180°C

9. Finish and Serve

   Remove the sandwich, cut diagonally with a sharp knife, brush the outer sides with a little extra butter, and sprinkle a final pinch of chat masala and a drizzle of green chutney if desired. Serve hot.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

5 g