Bombay Masala

Product Information

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.

Turn over the bread slices to the other side that is not buttered. Spread a layer of green chutney. In a heavy skillet, over medium heat, separately roast coriander seeds, cumin seeds, bay leaf, peppercorn and cardamom. Turn the seeds frequently so they don’t burn To prepare for the week ahead, I boil the potatoes in my Instant Pot over the weekend, and make the potato filling after that. Then, grill the sandwiches the day I am going to serve. The potatoes and filling mix will keep in an airtight container in the fridge for up to 4 days. Variations to Try - Vegan & Low-Carb

recipe card for bombay sandwich masala recipe | veg sandwich masala recipe:

The sandwich may have come to India through the British, but the people of Mumbai (as Bombay is now called) have added their own fillings and spices to make it their own. 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. 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. Usually it is sprinkled over fried pastries and potatoes, it can also be sprinkled over meats, vegetable and fruits.

If you have been to Bombay, you wouldn’t have missed seeing the stalls lined up on the streets making those veg sandwiches. 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. Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand. Bombay Masala is typically used with vegetables and vegetarian dishes, specifically with sweet potatoes, carrots and okra.It is knownasakeyflavour in Mumbai street food stalls,where it is used to make Bombay Masala toast. In the Freezer: To freeze Bombay Aloo, let it cool down completely and store it in a freezer-safe container or a Ziploc bag. It will stay good for up to 2-3 months.It can also be sprinkled on any dish to instantly elevate the flavor of the dish. So what did you think of this list of different types of Masala? Are there any favorites here or any favorites that I am missing? This masala drives its name from Indian clay oven called Tandoor. Tandoori Masala is used to give smoked flavor to dishes cooked in the wok. It has a distinctive aroma, very fragrant and spicy. It tastes hot salty and sour with dominant flavors of cumin and coriander. Tandoori Masala Recipe It is essentially a vegetable panini that reigns supreme along the streets of Mumbai, and also referred to as Bombay Toastie and Mumbai Masala Toast! To assemble, layer three slices of bread with the onions, potatoes, tomatoes, cucumbers and capsicum. Generously sprinkle the cheese over the vegetables, then sprinkle with chaat masala, salt and pepper. Cover each with another slice of bread. Bread: Any loaf of sliced bread is fine. I use white because it’s most common. In fact, the cheaper the better.

Hot version: If you really love the spice, use the minimum amount of cream and double the amount of garam masala in both the marinade and sauce. You might also consider looking for some kashmiri red chili powder to add to the sauce along with the other spices. Even just 1 teaspoon of kashmiri red chili powder brings a whole other level of heat to this dish! Sambar Masala is the most commonly used South Indian spice mix out of all the different types of Indian Masala. Sambar Masala Recipe Boil plain rice and then to 1 cup rice you can add 4 tbsp. of Parappu powder. You can use more Parappu Powder for more flavor.This is another gem that my mother in law taught me. I personally like Rasam more than Sambar. Ingredients

Boil the potatoes: For the perfect texture, it’s important to boil the potatoes until they are fork-tender. This will ensure that the potatoes absorb the flavours of the spices and become deliciously soft. Garam Masala is the most commonly used North Indian Masala among the different types of Indian Masala listed in this post. Whole Garam Masala – Spices are roasted and grinded to make the powder Garam Masala Recipe Sambar Masala is used to prepare sambar, a South Indian vegetable stew. As I am married to a South Indian, Sambar Masala is a staple in our house and is made at least 2 times a week. The blend of Indian spices like, coriander, cumin and turmeric is based on my family's personal tastes. Chaat Masala is a spice blend I have always have on hand. It adds a zing to the potato filling. If you can't find it, add 1 teaspoon lime zest + 1 teaspoon juice instead.The iconic dish reflects the city's ethos of welcoming outsiders and embracing them into its fold. Even before the British brought the sandwich to India, it was the Portuguese who introduced both potatoes and bread to the country. They used local toddy (fermented palm sap alcohol) to ferment and bake pav, the soft and fluffy bun that is the base for Mumbai's other famous street dish, the vada pav.