Irrespective of whether one considers themselves a foodie, snacks are something that is usually liked by all. And we often find ourselves looking for a snack that is not just tasty, but also filling.
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In such situations, sandwiches are a great fit. Celebrity chef and MasterChef India judge Ranveer Brar shared his recipe for Bombay masala sandwich, which rivals the club sandwich in taste, but is closer to the heart of the common desi folks.
The dish can be prepared in approximately 25 minutes. Detailed instructions for making are presented as follows.
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Ingredients for Bombay masala sandwich
For potato masala
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 2-4 Potato, boiled
- ¼ tsp Asafoetida (hing)
- ½ tsp Turmeric powder
- Salt to taste
- 2 Green chilli, chopped
- ¼ cup Coriander leaves, chopped
- ¼ cup Green peas, boiled
For green chutney
- ½ inch Ginger, peeled, sliced
- 2 Green chilli
- ½ cup Coriander leaves
- ¼ cup Mint leaves
- 2-4 Ice cube
- Water as required
- Salt to taste
- 1 tsp Chaat masala
Other ingredients
- 4 Bread slices
- Butter as required
- 1 Capsicum, sliced
- 1 Tomato, sliced
- 1 Onion, sliced
- 2 Cheese slices
- 1 Beetroot, boiled, sliced
- Chaat masala
- Cumin powder
- Salt to taste
- Cheese, grated
- Sev
For serving
- Tomato ketchup
- Green chutney
Method of preparation
For potato masala
- Heat oil in a nonstick pan, add mustard seeds and curry leaves, and let them splutter. Add boiled potato and mash well.
- Add asafoetida (hing), turmeric powder and salt to taste and mix everything well and cook for a few minutes.
- Add chopped green chilli, coriander leaves, and green peas, mix well and cook for another 2 minutes. Once it's done, transfer it to a bowl.
For green chutney
- In a grinder jar, add ginger, green chilli, coriander leaves, mint leaves, ice cubes and water as required. Grind it into a smooth paste.
- Transfer it into a bowl, add salt to taste, chaat masala and mix well.
For sandwich
- Spread butter evenly on the bread slices. Now spread the coriander chutney.
- Spread the potato masala filling on the bread slices.
- Place the slices of onion, tomato, capsicum, and beetroot.
- Sprinkle a pinch of chaat masala, salt to taste and roasted cumin powder.
- Place the cheese slice on top.
- Cover with the slices on which we have spread the butter and chutney.
- In a preheated grill pan. Grease it with some butter and place the sandwiches.
- Toast the sandwiches from both sides till crisp and golden.
- Remove from the grill pan and spread some green chutney, grated cheese, and sev on top of the sandwiches.
- Cut into halves and serve with tomato ketchup and coriander chutney.
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Ingredients for Bombay masala sandwich
For potato masala
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 sprig Curry leaves
- 2-4 Potato, boiled
- ¼ tsp Asafoetida (hing)
- ½ tsp Turmeric powder
- Salt to taste
- 2 Green chilli, chopped
- ¼ cup Coriander leaves, chopped
- ¼ cup Green peas, boiled
For green chutney
- ½ inch Ginger, peeled, sliced
- 2 Green chilli
- ½ cup Coriander leaves
- ¼ cup Mint leaves
- 2-4 Ice cube
- Water as required
- Salt to taste
- 1 tsp Chaat masala
Other ingredients
- 4 Bread slices
- Butter as required
- 1 Capsicum, sliced
- 1 Tomato, sliced
- 1 Onion, sliced
- 2 Cheese slices
- 1 Beetroot, boiled, sliced
- Chaat masala
- Cumin powder
- Salt to taste
- Cheese, grated
- Sev
For serving
- Tomato ketchup
- Green chutney
Method of preparation
For potato masala
- Heat oil in a nonstick pan, add mustard seeds and curry leaves, and let them splutter. Add boiled potato and mash well.
- Add asafoetida (hing), turmeric powder and salt to taste and mix everything well and cook for a few minutes.
- Add chopped green chilli, coriander leaves, and green peas, mix well and cook for another 2 minutes. Once it's done, transfer it to a bowl.
For green chutney
- In a grinder jar, add ginger, green chilli, coriander leaves, mint leaves, ice cubes and water as required. Grind it into a smooth paste.
- Transfer it into a bowl, add salt to taste, chaat masala and mix well.
For sandwich
- Spread butter evenly on the bread slices. Now spread the coriander chutney.
- Spread the potato masala filling on the bread slices.
- Place the slices of onion, tomato, capsicum, and beetroot.
- Sprinkle a pinch of chaat masala, salt to taste and roasted cumin powder.
- Place the cheese slice on top.
- Cover with the slices on which we have spread the butter and chutney.
- In a preheated grill pan. Grease it with some butter and place the sandwiches.
- Toast the sandwiches from both sides till crisp and golden.
- Remove from the grill pan and spread some green chutney, grated cheese, and sev on top of the sandwiches.
- Cut into halves and serve with tomato ketchup and coriander chutney.
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Note to readers: This report is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
This article is for informational purposes only.
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Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs.
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