Vegetable Toast Sandwich (V) from Chai, Chaat and Chutney

By Erin Brown
Related Categories: Cookbook Confidential

“One thing you don’t want to miss when visiting Mumbai is this toasted sandwich filled with spicy potatoes, vegetables and chutney. It’s so popular that it is now famous all over the country, and makes the perfect snack or light meal.” Chetna Makan, author of Chai, Chaat and Chutney

Sea salt flakes

For the masala

1 teaspoon sunflower oil

1/4 teaspoon salt

1/4 teaspoon chilli powder

1/4 teaspoon garam masala

2 floury potatoes, boiled, peeled and mashed

For the sandwich

A slices of white bread

Salted butter, softened

1/2 cucumber, thinly sliced

1 cooked beetroot, thinly sliced

1 onion, thinly sliced

1 tomato, thinly sliced

Coriander and Spinach Chutney (see page 228 of Chaai, Chaat and Chutney)

Salt

To make the masala, heat the oil in a small pan and add the salt, chilli and garam masala. Stir well, then add the mashed potatoes and mix until thoroughly combined. Remove from the heat and set aside. To make the sandwiches, heat a sandwich toaster. Butter both sides of 1 slice of bread and place it in the sandwich maker.

Add 2 tablespoons of the potato mixture and spread it out evenly. Top with a few slices of cucumber, followed by a little beetroot, onion and tomato. Season with a pinch of salt.

Take a second slice of bread and spread chutney over one side. Place it, with the chutney side facing downwards, on top of the tomato, then spread the top surface with butter. Close the machine and toast for about 2 minutes, or until golden brown. Repeat with the remaining ingredients. Season the toasted sandwiches with sea salt flakes and serve hot.