Mumbai Masala Sandwich
Learn how to make Mumbai Masala Sandwich crispy toasted bread with spicy potato filling, coriander chutney & veggies. Easy Bombay street food recipe.
RUKAIYA KADIWAL 
The author, Dassana Amit, grew up in Mumbai and shares that this Mumbai Masala Sandwich is a family favorite at home, inspired by the roadside vendor-style sandwiches she preferred growing up over homemade versions. For more such recipes, you can check out this collection of Indian breakfast recipes.
The chutney can be prepared a day in advance and stored in the refrigerator. If not using it right away, a few drops of lemon or lime juice help keep the green color from darkening. The potato filling can also be made ahead and refrigerated, but it's best to hold off adding the coriander leaves until the day of assembly, mixing them in fresh before you toast the sandwiches. Vegetables like onion and tomato should be sliced close to assembly time rather than in advance
These sandwiches are best enjoyed hot or warm right after toasting, since the bread's texture can turn chewy once it cools. For a richer version, cheddar or processed cheese can be layered in with the potato filling before toasting, and a topping of fine sev along with ketchup and extra chutney rounds out the serving. If you enjoy potato-based snacks like this one, you might also like this Poori Masala Puri Curry, hotel style.
Expert Tip:
A generous layer of butter on the bread before adding chutney helps prevent the bread from turning soggy, which is key to keeping the sandwich crisp after grilling.
Ingredients
- 1 cup tightly packed coriander leaves or ½ cup each of mint leaves and coriander leaves
- ½ teaspoon chaat masala powder
- 1 to 2 green chilies, I added 3 as we like spicy chutney for sandwiches
- salt as required
- 1 to 2 teaspoons water for grinding, optional
- 3 to 4 medium potatoes or 1.5 cups mashed potatoes
- ½ tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 or 2 green chilies , finely chopped
- 8 to 10 curry leaves , kept whole or chopped
- ¼ teaspoon turmeric powder
- 1 pinch of asafoetida (hing
- ⅓ cup chopped coriander leaves – you can add ¼ cup too. i prefer to add more
- salt as required
- 12 slices bread – white, brown, whole wheat or multi grain bread
- 1 medium onion, peeled, rinsed and thinly sliced
- 1 medium tomato, rinsed and thinly sliced
- 1 small capsicum, rinsed and thinly sliced (optional
- butter as required
- chaat masala or sandwich masala as required
- roasted cumin powder as required, optional
- black salt or rock salt or regular salt as required
Nutritional Information
- Calories: 260kcal
- Carbohydrates: 41g
- Protein: 7g
- Fat: 8g
- Saturated Fat: 3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 3g
- Trans Fat: Y
- Cholesterol: 11mg
- Sodium: 1367mg
- Potassium: 401mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 686IU
- Vitamin B1 (Thiamine): 1mg
- Vitamin B2 (Riboflavin): 1mg
- Vitamin B3 (Niacin): 19mg
- Vitamin B6: 1mg
- Vitamin B12: 1µg
- Vitamin C: 52mg
- Vitamin D: 1µg
- Vitamin E: 1mg
- Vitamin K: 16µg
- Calcium: 101mg
- B9 (Folate): 222µg
- Iron: 3mg
- Magnesium: 44mg
- Phosphorus: 129mg
- Zinc: 1mg
Directions
How to make Mumbai Masala Sandwich ( Step by Step)
Step 1: Making Green Chutney
Blend all the ingredients mentioned under the list 'for green chutney' in a grinder or small blender. Add very little water. The chutney has to be of thick or slightly thick consistency. Keep the chutney aside.
Step 2: Preparing Potato Masala Stuffing
Rinse 3 to 4 medium potatoes very well in water and then steam or cook them in a pressure cooker or steamer. The potatoes should be cooked very well. When the potatoes are warm, peel and mash them with a vegetable masher.
Step 3: Tempering the Spices
Heat oil in a shallow pan and add mustard seeds. When the mustard seeds crackle, add cumin seeds and a pinch of asafoetida (hing). Saute till the cumin seeds splutter and change color. Keep the heat on low so that the spices do not get burnt. Add finely chopped green chilies, turmeric powder and curry leaves (kept whole or chopped). Stir well.
Step 4: Adding Mashed Potatoes
Add the mashed potatoes. Season with salt as per taste. Stir and mix the potatoes with the rest of the spices. Saute on a low heat for 2 minutes. Then add chopped coriander leaves. You can add ¼ cup too. I prefer to add more. Mix and saute for a minute. Keep this potato masala filling aside. Let it become warm or cool down at room temperature.
Step 5: Assembling Masala Sandwich
Slice 1 medium onion and 1 medium tomato, thinly. Keep aside. Spread butter evenly on the bread slices. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney. Now spread the coriander chutney. Spread the potato masala filling on the bread slices. Place the 1 or 2 tomato slices and onion slices. If you like, then you can also add slices of cucumber and capsicum at this step. Sprinkle a pinch or two of chaat masala powder, black salt (can use rock salt or regular salt too) and roasted cumin powder. Cover with the slices on which we have spread the butter and chutney.
Step 6: Making Masala Sandwich
Place in a preheated toaster or grill. You can also toast these sandwiches in a hand held stove top toaster. Preheat the toaster or grill, as per the manufacturer's instructions and then place the sandwiches. Toast the sandwiches till crisp and golden. Remove in a plate and spread some butter on top of the sandwiches. Serve Mumbai Masala Sandwiches hot with tomato ketchup and the remainder coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving. For best taste and texture have them hot or warm.
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