Mumbai Masala Sandwich

Mumbai Masala Sandwich is a yummy street snack of crispy toasted sandwiches spiced with coriander chutney, stuffed with a delicious savory mashed potato stuffing and topped with a few crunchy veggies and then grilled or toasted. These masala toast sandwiches are a popular street food snack from Mumbai a.k.a Bombay.

These Bombay masala sandwiches are my family’s favorite sandwich. Since we all are fond of the typical Mumbai street food, I make them often at home.

The potato masala or stuffing is made with boiled and mashed potatoes, which is then tempered with spices. Easy to make, especially if you have leftover boiled or mashed potatoes.

The sandwiches are spiced up with a spicy green chutney and chaat masala or sandwich masala. Overall it is a flavorful filling and carb-loaded sandwich. If you like potatoes then I am sure you will like these sandwiches.

I was born and brought up in Mumbai. So no wonder, I am used to eating all the Mumbai road-side food like Vada Pav, Batata Vada, Bhel Puri, Pani Puri and the list is endless.

I took all these Mumbai fast food delicacies for granted till I visited and stayed in other parts of India. Then I missed the Mumbai snacks and street food. Difficult to get the same kind of stuff in other parts of India.

Sandwiches are very popular in Mumbai. You will find a sandwich stall near every almost college, near railway stations, in markets etc. I am used to eating sandwiches outside since my school days and then later during my college days. My mom also used to make sandwiches at home. But I always preferred the spicy sandwiches made by the Bombay roadside vendors.

One of my favorite places to eat the Bombay masala cheese toast sandwich and Bombay Sandwich was the Swastik sandwich stall in Santacruz (West) – Mumbai and the sandwich stall near my college. I also remember buying their swastik sandwich masala when back in Mumbai.

How to make Bombay Masala Sandwich

For preparing green chutney

1. Take 1 cup tightly packed coriander leaves, ½ teaspoon chaat masala powder, 1 to 2 green chilies (chopped) in a chutney grinder jar.

I usually add 2 to 3 green chilies as we prefer a bit spicy chutney in the sandwiches. You can also add half-half of coriander leaves and mint leaves. Just add a pinch or two of salt, as chaat masala already has salt in it.

2. Grind or blend the chutney ingredients till smooth. No need to add water. But if you cannot blend or grind, then add 1 or 2 teaspoons of water.

I did not add water as there was enough moisture after rinsing the coriander leaves to help them grind to a smooth chutney.

3. Collect the coriander chutney in a bowl. Check the taste and add more salt if required. Cover and keep the chutney aside if you are making sandwiches immediately or else refrigerate.

If not using immediately, sprinkle a few drops of lemon or lime juice, so that the chutney color does not darken.

Making potato masala stuffing

1. Rinse 3 to 4 medium potatoes very well with water and then steam or cook them in a pressure cooker or steamer. The potatoes should be cooked very well and fork tender.

You can cook the potatoes choose any method that suits you. Boil or steam them in an Instant Pot, stovetop pressure cooker or a pan adding water as required.

2. When the potatoes are warm, peel and mash them with a vegetable masher in a bowl.

3. Heat ½ tablespoon oil in a shallow pan and add ½ teaspoon mustard seeds. Keep the heat to low while frying mustard seeds.

4. When the mustard seeds crackle, add ½ teaspoon cumin seeds and a pinch of asafoetida (hing). Fry for a few seconds or till the cumin seeds splutter and change color. Keep the heat on low so that the spices do not get burnt.

5. Add 1 or 2 green chilies (finely chopped).

6. Then add ¼ teaspoon turmeric powder.

7. Stir and mix well.

8. Add 8 to 10 curry leaves (kept whole or chopped). Stir again.

9. Add the mashed potatoes.

10. Season with salt according to taste.

11. Stir and mix the potatoes with the rest of the spices. Saute on a low heat for 2 minutes.

12. Then add ⅓ cup chopped coriander leaves. You can add ¼ cup too. I prefer to add more.

13. Mix and saute for a minute. Keep this potato masala filling aside. Let it become warm or cool down at room temperature.

Assembling Masala Toast Sandwich

1. Slice 1 medium onion and 1 medium tomato, thinly. Keep aside.

2. Spread butter evenly on the bread slices. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.

You can choose Brown bread, Wheat bread, multi grain or White bread. If you want you can even slice off the edges of the bread.

3. Now spread the coriander chutney. The coriander chutney can be made a day before and refrigerated.

4. Spread the potato masala filling on the bread slices.

5. Place 1 or 2 or 3 tomato slices.

6. Then place 1 or 2 or 3 onion slices. You can also add some cucumber or capsicum slices if you like.

7. Sprinkle a pinch or two of chaat masala powder, black salt (can use edible rock salt or regular salt too) and roasted cumin powder.

At this point you can also add some cheddar cheese or processed cheese to make cheese masala toast sandwich.

8. Cover with the remaining slices on which we have spread the butter and chutney.

9. Place in a preheated toaster or grill. You can also toast these sandwiches in a handheld stovetop toaster. Preheat the toaster or grill, as per the manufacturer’s instructions and then place the masala sandwiches.

10. Toast the sandwiches till crisp and golden. Remove in a plate and spread some butter on top of the sandwiches. Spreading butter is an optional step.

11. Serve Mumbai masala toast sandwiches hot or warm with tomato ketchup and the remainder coriander chutney. You can also sprinkle some fine sev on the sandwiches while serving.

They make for a filling and satisfying brunch, lunch or evening snack. It is best to have these masala sandwiches while still hot or warm. On cooling the texture of the toasted bread can become chewy.

If you plan to make these toast sandwiches for breakfast then make the chutney a night before and refrigerate. Make ahead the potato filling and refrigerate but don’t add coriander leaves in the potato masala stuffing.

You can add the coriander leaves to the potato stuffing the next day. Then assemble and toast or grill these sandwiches. Also chop the veggies when you are going to assemble these masala sandwiches.

More Sandwich varieties

• Corn sandwich
• Mayonnaise sandwich
• Cheese sandwich
• Paneer sandwich
• Club sandwich

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Masala Sandwich post is from the archives (April 2010) and has been republished and updated on 11 September 2021.