Masala Toast Sandwich with Masala Chai

Instructions

1. 1

   Prepare the Potato Filling

   • Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
   • Add the finely chopped onion and sauté for 4-5 minutes until translucent and soft.
   • Stir in the ginger-garlic paste and green chilli. Cook for 1 minute until fragrant.
   • Add turmeric powder, red chilli powder, and garam masala. Sauté for another 30 seconds.
   • Mix in the green peas and salt. Cook for 2-3 minutes until the peas are tender.
   • Add the coarsely mashed potatoes and mix well to combine everything. Cook for 2-3 minutes, stirring gently.
   • Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Let the filling cool completely before assembling.
2. 2

   Assemble the Sandwiches

   • Take two slices of bread. Spread a thin layer of softened butter on one side of each slice; this will be the outside.
   • On the unbuttered side of one slice, spread about 1 tbsp of green chutney.
   • Spread a generous layer (about a quarter of the total) of the cooled potato filling over the chutney.
   • Arrange a few slices of tomato and capsicum over the potato filling.
   • Sprinkle a pinch of chaat masala over the vegetables.
   • Place the second slice of bread on top, buttered-side up.
3. 3

   Toast the Sandwich

   • Preheat a sandwich maker or a tawa (griddle) over medium heat.
   • If using a sandwich maker, place the sandwich inside and toast for 3-5 minutes until golden brown and crisp.
   • If using a tawa, place the sandwich on it. Press down gently with a spatula and cook for 2-3 minutes per side, until both sides are golden and crispy.
4. 4

   Serve

   • Remove the sandwich from the heat and slice it diagonally.
   • Serve immediately with tomato ketchup or more green chutney.
   • Repeat the process for the remaining sandwiches.