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masala sandwich recipe video

Masala Sandwich

A delicious Indian style sandwich packed with a flavorful mix of spiced potatoes, vegetables, and flavorful chutney, layered between slices of bread and toasted to golden perfection. Crispy on the outside, soft on the inside, this sandwich makes for the perfect breakfast, snack or light meal.
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Course: Snacks
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 20 minutes
Author :Nish Kitchen
Servings 6 sandwiches

Ingredients

For green chutney:

  • 1 cup coriander leaves (cilantro)
  • ¼ cup mint leaves
  • ½ teaspoon chopped garlic
  • ½ teaspoon chopped ginger
  • 1 small green chili, chopped
  • 2 teaspoons lemon juice
  • Salt to taste

For potato filling:

  • 500 g potatoes, boiled and peeled
  • 1 tablespoon butter
  • ½ teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 green chili, finely chopped
  • 1 teaspoon minced ginger
  • ¼ teaspoon ground turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • 1 tablespoon chopped coriander leaves (cilantro)
  • Salt to taste

To assemble sandwiches:

  • 12 bread slices
  • 40 g butter, softened
  • 1 onion, sliced
  • 1 large tomato, sliced
  • 1 small bell pepper (capsicum) sliced
  • 6 cheese slices

To toast sandwiches:

  • 100 g butter

Instructions

Make green chutney:

  • Place coriander leaves (cilantro), mint leaves, garlic, ginger, green chili, lemon juice and salt in a food processor. Process to a smooth paste.

Make potato filling:

  • Mash the potatoes lightly. Set aside.
  • Heat oil in a frying pan over medium heat.
  • Add cumin seeds and allow to sizzle.
  • Add onions, green chilies and ginger. Saute, stirring, for about 2-3 minutes or until onions soften.
  • Add ground turmeric, ground coriander and garam masala. Saute, stirring, for about 30 seconds or until aromatic.
  • Add potatoes. Season with salt.
  • Saute, stirring, for about 3-4 minutes.
  • Add coriander leaves (cilantro). Stir to combine.

Assemble sandwiches:

  • Place the bread slices on a clean work surface.
  • Spread with a thin layer of butter over the inside of each bread slice. Spread another layer green chutney.
  • Spread potato filling evenly on one side of bread.
  • Add slices of onions, tomatoes and bell peppers (capsicum).
  • Top with a cheese slice.
  • Place another slice of bread on top and press gently to secure the layers.
  • Repeat with the remaining bread slices, butter, green chutney and potato filling.

Toast sandwiches:

  • Heat butter in a frying pan over medium heat. Place sandwich in the pan, and cook until golden. Flip over and cook the other side.
  • Repeat with the remaining sandwiches.

Notes

  • Bread - White sandwich bread is used in the classic version, however, I opted for sourdough.

Nutrition

Calories: 329kcal | Carbohydrates: 18g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 229mg | Potassium: 419mg | Fiber: 3g | Sugar: 2g | Vitamin A: 872IU | Vitamin C: 20mg | Calcium: 180mg | Iron: 1mg