Masala Toast
A classic Mumbai street food! This spicy potato mixture is stuffed between slices of bread, buttered, and toasted until golden brown and crispy. It's a perfect, hearty snack or a quick breakfast.
For 4 servings
10 steps. 20 minutes total.
- 1
Prepare the potato filling
- a.Heat oil in a pan over medium heat. Add mustard seeds and let them crackle for about 30 seconds. Add cumin seeds and asafoetida, and sauté for another 10 seconds.
- 2
Add the chopped onion, green chilies, and grated ginger
- a.Sauté for 3-4 minutes until the onions become soft and translucent.
- 3
Stir in the turmeric powder and salt
- a.Mix well and cook for one minute to remove the raw smell of the spice.
- 4
Add the mashed potatoes to the pan
- a.Mix thoroughly, breaking up any lumps, until the potatoes are evenly coated with the spice mixture. Cook for 2-3 minutes, stirring occasionally.
- 5
Turn off the heat
- a.Stir in the lemon juice, chaat masala (if using), and chopped coriander leaves. Allow the filling to cool down to room temperature to prevent the bread from becoming soggy.
- 6
Assemble the sandwiches
- a.Lay out all 8 bread slices. Apply a thin layer of softened butter on one side of each slice.
- 7
Step 7
- a.On the unbuttered side of 4 slices, spread a generous, even layer of the cooled potato filling. Place the remaining 4 slices on top, with the buttered side facing outwards.
- 8
Toast the sandwiches
- a.Heat a non-stick pan, griddle, or sandwich toaster over medium heat. Carefully place an assembled sandwich on the pan.
- 9
Step 9
- a.Toast for 3-4 minutes on each side, pressing down gently with a spatula, until both sides are golden brown and perfectly crispy. Repeat with the remaining sandwiches.
- 10
Step 10
- a.Remove from the pan, slice diagonally, and serve immediately with green chutney or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling has completely cooled before spreading it on the bread to prevent sogginess.
- 2Use starchy potatoes like Russet for a fluffier, less watery filling.
- 3Press the sandwich firmly but gently with a spatula while toasting for an even, crispy crust.
- 4For a richer flavor, use ghee instead of butter for toasting the sandwiches.
- 5Don't overstuff the sandwiches, or the filling will ooze out during toasting.
- 6The potato filling can be prepared in advance and refrigerated in an airtight container for up to 3 days.
Adapt it for your goals.
Cheese Masala Toast
Add a slice of processed cheese (like Amul) or shredded mozzarella on top of the potato filling before closing the sandwich.
Vegetable Masala ToastVegetable Masala Toast
Add finely chopped capsicum (bell pepper), carrots, or boiled green peas to the potato mixture for extra crunch and nutrition.
Schezwan Masala ToastSchezwan Masala Toast
Mix 1-2 teaspoons of Schezwan sauce into the potato filling for a spicy, Indo-Chinese flavor.
Paneer Masala ToastPaneer Masala Toast
Add 1/2 cup of crumbled paneer (Indian cottage cheese) to the potato filling for a protein-rich version.
Why this is on our healthy list.
Provides Sustained Energy
The potatoes in the filling are a great source of complex carbohydrates, which provide a steady release of energy, keeping you full and active for longer.
Aids Digestion
Spices like ginger, cumin seeds, and asafoetida (hing) are traditionally used in Indian cooking to support digestion and prevent bloating.
Rich in Antioxidants
Turmeric contains curcumin, a powerful antioxidant with anti-inflammatory properties. Fresh coriander and ginger also contribute to the antioxidant content of the dish.
Frequently asked questions
A single Masala Toast sandwich typically contains between 350 to 450 calories, depending on the thickness of the bread, the amount of butter used, and the size of the potato filling.