Sandwiches, though not a part of Indian cuisine, has become an integral part of Indian food. It makes an appearance pretty often at the breakfast table, for evening snacks, or in kids lunch boxes. Hence, it is only natural that the inner stuffing has also been Indianised, to suit our palate, as well as include foods that we generally consume. Masala toast, being one of them. There are variety of sanwiches that are available at the local eateries in India, especially cities like Mumbai. Veg Grilled Sandwich, Cheese Toast, Chilly Cheese Toast, Paneer Chilly Toast, Corn Cheese Toast,Veg Sandwich, Chutney Sandwich, Chicken Sandwich are some of them.
I make most of these sandwiches at home, but the frequency has been reduced. Though we love sandwiches, I try as far as possible to make them with home made bread. Today, I have made the basic Masala Toast sandwich, which is a very simple and quick recipe, if you have boiled potatoes ready…it can be either grilled or toasted, I prefer to toast it for health reasons…
4 boiled and mashed potatoes
1/2 cup green peas, fresh/frozen
1 tsp mustard seeds
1 tsp cumin seeds
6-7 curry leaves
1/2 tsp asafoetida
1 green chilly paste
1 tsp ginger paste
1/2 tbsp coriander powder
1 tsp garam masala powder (optional)
1/4 cup chopped fresh coriander
1/2 tsp turmeric powder
Few slices of onion
- Heat oil in a wok. Add mustard seeds, cumin seeds, curry leaves and asafoetida.
- Add green chilly paste, ginger paste, green peas and mashed potatoes. Mix well and let the green peas cook well.
- Add turmeric powder, garam masala powder, coriander powder, salt and mix well. Add chopped corainder and mix well.
- Once done, take it off the flame and keep a skillet for heating. You can also grill/ toast the sanwiches in a griller.
- Spread butter on one side of the bread. Place the above masala on the non buttered side, place 1-2 slices of onion and cover with another bread. Spread butter on outer side of this bread slice.
- Place it on hot tava or skillet and toast it on both sides till reddish brown.
- Serve with coriander-mint chutney or tomato ketchup or as is.