Veg Masala Toast Sandwich

• Produce

  • 1 leaves cup Cilantro
  • 1 leaves tbsp Cilantro or coriander
  • 1 Cucumber - 1, small
  • 1 4 inch piece Ginger
  • 3 Green chile
  • 1/3 cup Green peas
  • 1 leaves cup Mint
  • 1/3 cup Onion
  • 1 Onion - 1, small
  • 1 Tomato

• Condiments

  • 1 freshly grated tsp Ginger paste
  • 2 1/2 tsp Lemon juice

• Baking & Spices

  • 1 4 inch stick Cinnamon stick
  • 4 Cloves
  • 1/2 tsp Fennel seeds
  • 1/4 tsp Mustard seeds
  • 1/2 tsp Peppercorns, black
  • 1/2 tsp Red chili powder
  • 1 Salt
  • 3/4 tsp Salt, black
  • 1/4 powder tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Oil

• Nuts & Seeds

  • 3 1/2 tsp Cumin

• Bread & Baked Goods

  • 12 Bread, slices

• Dairy

  • 1 Butter

• Other

  • Amchur powder (Dried mango powder – ¼ teaspoon
  • Chaat masala – ½ teaspoon
  • Potato - 1 medium or ¾ cup boiled, peeled and roughly mashed

Found on spiceupthecurry.com

Description

Directions

• First boil the potato and peas.
• Take the potato in a pressure cooker. Add enough water. So potato is submerged in water.
• Cover the pressure cooker, put the weight on. Turn the heat on medium heat. Cook for 2-3 whistles or till potatoes are soft.
• Let the pressure go down by itself, open the lid.
• Remove the potato. Let it cool to touch, peel it and roughly mash it.
• For cooking green peas, I have taken them in a microwave safe bowl. add a tablespoon of water. Partially cover it and cook for 4-5 minutes.
• Alternately you can boil in pressure cooker or steam them.
• Meanwhile potatoes and peas are cooking, slice the onion, tomato and cucumber for the sandwich and keep it aside.
• take whole spices in a pan. Dry roast them on low-medium heat with stirring continuously. Roast them till you get nice aroma of spices.
• Then turn off the stove, remove it to a plate and let it cool down completely.
• take the spices to a dry grinder. Add black salt and amchur powder in the grinder.
• Make fine powder out of it. Keep it aside.
• take all the chutney ingredients in a grinder or blender along with very little water.
• Blend it till it is smooth.
• Remove it to a jar or bowl. Keep it aside.
• You can prepare sandwich masala and chutney a day before.
• Heat the oil in a pan on medium heat.
• Once hot add mustard seeds. Let them pop.
• Then add cumin seeds. Let the sizzle.
• Then add ginger paste and green chilies. Saute for a minute.
• Then add chopped onions. Cook till onions are soft and light brown in color.
• Add turmeric powder, red chili powder and salt. Mix well and cook for a minute.
• Then add mashed potato and peas. Mix well. So all the spices are coated and everything is incorporated well. Cook for 2 minutes.
• Then turn off the stove.
• Sprinkle chopped coriander leaves.
• Lastly squeeze lemon juice. Mix well and keep it aside
• I make two sandwiches at a time because my sandwich toaster can accommodate two only.
• Spread the butter on four bread slices.
• Then also spread the chutney on all the slices.
• Then on two bread slices, spread the even layer of potato masala. 2-3 tablespoons of masala is enough for one sandwich.
• The arrange the cucumber, tomato and onion slices on top.
• Sprinkle the prepared masala on the veggies.
• Close the sandwich with another bread slice (chutney side down).
• Now toast the sandwiches in the toaster.