Mumbai Masala Sandwich is a potato stuffed veggie grilled sandwich which is topped with nylon sev (aloo bhujia namkeen) and cheese.

Overview

Mumbai Masala Sandwich is authentic Indian street food which is very popular and enjoyed by everyone. This yummy crispy bread snack is a potato stuffed veggie grilled sandwich served with coriander mint chutney topped with aloo bhujia and cheese. Really a smack of flavors!

A sandwich is one of the most popular breakfast in India. It is largely consumed in breakfast, loved by people as a street food, restaurants and cafes too. This snack is best served with coriander mint chutney, tomato ketchup and other condiments.

In this post, I am sharing my version of mumbai masala sandwich. I hope you will like it.

Tips

1. Potato masala can be prepared beforehand and kept in refrigerator for 4 - 5 days. This step can be done as a meal preparation. This same potato masala is used for vada pav stuffing too.

2. Sandwich Masala also can be prepared beforehand and this masala can be used for simple aloo bhujia recipe or any other dry vegetable recipe.

3. For grilling masala sandwich, you can use griller. In absence of griller, you can also cook sandwich on tawa with butter. This will give the same yummy taste and satisfaction.

Video Recipe

Ingredients

Sandwich Masala

• Cumin (Jeera) - 2tbsp
• Fennel (saunf) - 1 tbsp
• Star anise - 1 (optional)
• Cloves (laung) - 3 or 4
• Black Salt - 1 tsp
• Anardana powder - 1 tsp
• Black pepper powder-1tsp
• Red chilli powder - 1tsp
• Salt - 2 tsp

Potato Mixture Stuffing

• Oil - 2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Curry Leaves - 8 10
• Ginger, grated - 1 inch
• Green chilli - 2 portion
• Turmeric powder - 1 tsp
• Coriander powder-1 tbsp
• Red chilli powder - 1 tsp
• Garam masala - 1 tsp
• Sandwich masala - 1 tsp
• Potato - 4 medium sized
• Peas - 1/2 cup
• Salt - to taste

Green Chutney

• Coriander Leaves - 1 bunch
• Mint - 1 small bunch
• Salt - to taste
• Chaat Masala - 1 tbsp
• Jeera Powder - 1 tbsp
• Raw Mango - 1 small sized
• Water

Masala Sandwich Assembly

• Bell Pepper - to taste
• Tomato - to taste
• Beet Root - to taste
• Onion - to taste
• Bread - to taste
• Potato Mixture - to taste
• Green Chutney - to taste
• Sandwich Masala - to taste
• Nylon Sev - to taste
• Cheese - to taste

Instructions

Sandwich Masala - Preparation Steps

• Add cumin seeds (jeera), fennel seeds (saunf), star anise (chakra phool) and cloves (laung) to a pan. Dry roast for 2 minutes on low flame.

• Add black salt (kala namak), anardana powder, black pepper powder (kali mirch), red chilli powder (lal mirch), salt (namak) to the pan. Mix Well and roast for another 2 minutes.

• When spices (masala) cool down, transfer it to a grinder. Sandwich Masala is ready.

Potato Mixture - Preparation Steps

• Boil potatoes for 10 - 15 mins or until soft. Alternatively, for reduce the time of boiling, cut potatoes in cubes and then boil. This will definitely reduce the boiling time.

• Transfer boiled potatoes into a big bowl.

• Use a potato masher (or a fork or spoon), mash the potatoes so that all lumps in potatoes are removed.

• To a pan, add oil. When oil is hot, add mustard seeds, cumin seeds.

• When mustard and cumin seeds start to splutter, add grated ginger, curry leaves, green chillies. Saute it on medium flame and cook for 2-3 minutes.

• Now let’s add some spices. Add turmeric powder (haldi), coriander powder (dhanyia), red chilli powder (lal mirch), garam masala and sandwich masala. Add all spices on low flame else the spices will burn.

• Add boiled mashed potatoes to the pan. Also add boiled peas to potato mixture. Then add salt and let it cook for another 5 - 10 minutes.

• Garnish potato mixture with coriander leaves. Potato Stuffing is ready.

Green Coriander Mint Chutney

• Add coriander leaves, mint leaves, raw mango, green chillies, salt, chat masala, cumin powder to the grinding jar.

• Add water (1 - 2 tbsp) to the grinding jar. Water should be added according to the green chutney’s consistency. There is enough moisture in coriander and mint leaves that make a right consistency green chutney.

• Collect the coriander mint chutney in a bowl. Check the taste and add more salt if required. Squeeze a lemon in the chutney as well for a tangy flavor. Cover and keep the chutney aside if you are making sandwiches immediately or else refrigerate.

Masala Sandwich Assembly

• Cut green bell pepper (capsicum) into thin slices.

• Cut tomato (tamatar) into thin slices.

• Cut onion (pyaaz) into thin slices.

• Cut boiled beetroot (beet) into thin slices.

• Let’s start assembling the masala sandwich. Take a slice of bread. Add green chutney to bread.

• Add potato stuffing to the bread and spread it evenly.

• Sprinkle sandwich masala on bread to yummy street like taste.

• Add bell pepper, tomato, onion, boiled beetroot to the bread. Sprinkle sandwich masala again on veggies.

• Add grated cheese on bread. Cover the bread. Grill the bread in the electric griller. You can also cook the bread on tawa with butter.

• After 5 minutes, masala sandwich is ready to eat. Really a smack of flavors!