Bombay Masala Toast (Grilled Vegetable Sandwich)

Step 1

Heat a skillet on medium-high heat. Add oil, mustard seeds and curry leaves. When the mustard seeds begin to splutter, stir in chopped serrano chilies and minced ginger. Saute for a minute.

Step 2

Add salt, turmeric, cayenne, coriander, cumin and chaat masala and saute for 30 seconds.

Step 3

Add mashed potatoes and stir to mix well with the spices.

Step 4

Stir in cooked peas, cilantro and mix to combine. Check for seasoning and turn off the heat.

Step 5

Spread butter on bread slice and invert it on the cutting board so that the buttered side is down. Repeat with all slices.

Step 6

Spread ketchup and green chutney on the other sides. Repeat for all bread slices.

Step 7

Add 2 to 3 tablespoons of the potato filling and spread it evenly on the slice.

Step 8

Layer with a few slices of green pepper and onion, followed by tomato. Sprinkle some chaat masala on top.

Step 9

Layer a slice of cheese. Place the second slice of bread on top, butter side facing up. Assemble the remaining sandwiches.

Step 10

Grill the sandwich in a panini press or a non-stick skillet for around 4 minutes on each side, or until golden brown on both sides. Cool it for 2 minutes, then slice it in half.

Step 11

Slice the sandwich in half, lengthwise or diagonally.

Step 12

Spread a little chutney or ketchup on the cut side of the sandwich.

Step 13

Dip it in a bhujiya or your favorite Indian namkeen mixture.