Potato masala: Aloo masala, or potato masala is a filling of spiced, fluffy potatoes. I cook mine with mustard seeds, coriander seeds and turmeric. While this cheeky addition to this Mumbai Sandwich may not be traditional, it ensures we cram optimal chutney into our sandwich. After all, the green chutney is the best part of any Mumbai Sandwich. A chutney has the power to make or break the whole sandwich experience.

Prepare the stove top toaster/sandwich grill by greasing it with butter/oil. Place the prepared sandwich (with buttered sides of the bread facing outwards) and close it tightly. If there is a lot of filling, it might become difficult to fully close it. Close it as much as possible. To Reheat: The best way to reheat the Bombay Aloo is to use a skillet, oven or air fryer. For the stove top method, heat it over medium heat until it reaches your desired level of crispiness, and enjoy as a tasty side dish with your favourite Indian meal. Alternatively, place it in the air fryer and roast at 180C for 4-5 minutes. Be sure to simmer. Allowing the sauce to simmer gives time for all of the ingredients to combine and really work together for this delicious sauce. Cheese: I use a medium or mature Cheddar because I love the sharp flavour contrast against the potato filling and chutney. In India, Amul cheese and butter are most commonly used in Mumbai Sandwiches.This Indian vegetarian Sandwich is a hassle-free, all-season dish loaded with fresh veggies and green sandwich chutney. To enhance the flavours of the spicy Bombay Aloo, garnish with a generous amount of fresh coriander and squeeze some lemon juice on top for a zing. In a pan, heat oil. Add mustard seeds and as they splutter, add finely chopped green chillies, ginger and curry leaves. Sambar Masala is the most commonly used South Indian spice mix out of all the different types of Indian Masala. Sambar Masala Recipe All in all, the Mumbai Sandwich is a sandwich fit for any occasion; a perfect blend of flavours, textures, and spices. So next time you’re feeling adventurous, give it a try and let your taste buds dance with joy! Why is the Mumbai sandwich so popular in India?

A South Indian meal is usually 3 course. The first course is Sambar with rice, followed by Rasam with rice and then Yogurt rice. Whole Rasam Masala – Spices are roasted and grinded to make a powder The sandwiches are spiced up with a spicy green chutney and chaat masala or sandwich masala. Overall it is a flavorful filling and carb-loaded sandwich. If you like potatoes then I am sure you will like these sandwiches. Bread: I used Regular Sandwich Bread to make these sandwiches but feel free to use any soft bread of your choice. Some great alternatives include brown bread, rye bread, multigrain bread, ragi bread, or whole wheat bread. You can also use sourdough bread.In the Fridge: Store leftover Bombay Aloo in an airtight container in the fridge for up to 3-4 days. Soak the rice: In a medium bowl, gently rinse the rice in cool water, ensuring the grains don’t break, then drain. Repeat a few more times, until the water is clear, then cover the rice with fresh water and soak for 30–45 minutes. Drain well.

I was born and brought up in Mumbai. So no wonder, I am used to eating all the Mumbai road-side food like Vada Pav, Batata Vada, Bhel Puri, Pani Puri and the list is endless. The sandwich may have come to India through the British, but the people of Mumbai (as Bombay is now called) have added their own fillings and spices to make it their own. Gunpowder is an interesting name given to this spice combination which is a mix of lentils, chili, sesame seeds and jaggery. Gunpowder Recipe Thaw: When you are ready to use the frozen Bombay Aloo, thaw it in the fridge overnight or at room temperature for 1-2 hours before reheating. This will ensure that the potatoes stay crispy and don’t turn mushy. Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand.Add lemon or lime: Adding a squeeze of lemon or lime to your Bombay Aloo before serving will brighten up the flavours and add a refreshing zing to the dish. The blend of Indian spices like, coriander, cumin and turmeric is based on my family's personal tastes. Chaat Masala is a spice blend I have always have on hand. It adds a zing to the potato filling. If you can't find it, add 1 teaspoon lime zest + 1 teaspoon juice instead. It can also be sprinkled on any dish to instantly elevate the flavor of the dish. So what did you think of this list of different types of Masala? Are there any favorites here or any favorites that I am missing? It is essentially a vegetable panini that reigns supreme along the streets of Mumbai, and also referred to as Bombay Toastie and Mumbai Masala Toast! Step 2 Remove from heat and blend to a smooth consistency in a blender, or with a hand blender. This is now your simple curry base. You will have more than you need but it can be frozen for use in the future, for a number of recipes.

Podi’ means Masala in Tamil. Parrapu Podi means ‘Lentils Powder’ which is commonly used in South India as a rice accompaniment. Medium version: If you like some heat, use the full amount of cayenne pepper and jalapeno along with 1 ½ to 2 cups of heavy cream. In a heavy skillet, over medium heat, separately roast coriander seeds, cumin seeds, bay leaf, peppercorn and cardamom. Turn the seeds frequently so they don’t burn

There are different versions of Bombay Masala Toast Sandwich recipe on the internet and mine is just what we have been doing for years now, without ever actually trying it from authentic sources. So, this might not be traditional but I can promise that it is super delicious. The fact that I used my own bread to make this crispy golden sandwich, we absolutely adored it. Again, I missed sev but I really didn’t mind as the tops were super crispy as it is. You can also make this recipe on Panini Press. Turn over the bread slices to the other side that is not buttered. Spread a layer of green chutney. Please remove the butter from the fridge and let it come to room temperature. So it’s easier to apply to the bread slices. So thanks, Provo and more specifically Bombay House, for introducing and converting this mostly mid-west girl to the bold, rich and exotic flavors of the largest country in South Asia. Why this Recipe Works