Masala Toast, the unique stove and toaster used to make these toasts is a typical trademark of street-side food.
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Masala Toast

Masala toast, the humble potato comes to the rescue once again, to calm your hunger pangs! the unique stove and toaster used to make these toasts is a typical trademark of street-side food. Mind not the prodigal portions of butter used to ensure even grilling of the toast! forget the calories and relish this piping hot, topped with crunchy sev.

Preparation Time: 30 minutes.
Cooking Time: 25 minutes.
Makes 4 toasts.

To be blended into garlic green chutney
(Makes approx. ¾ cups)
1½ cups roughly chopped coriander (dhania)
¼ cup freshly grated coconut
1 tbsp chopped spinach (palak)
1 tbsp roughly chopped garlic (lehsun)
2 tbsp roughly chopped green chillies
Salt to taste
A few drops of lemon juice
¼ cup water

For the aloo masala
2 tsp oil
½ tsp mustard seeds (rai/sarson)
6 to 8 curry leaves (kadi patta)
1 cup boiled, peeled and mashed potatoes
¼ cup boiled green peas
¼ tsp turmeric powder (haldi)
1 tsp green chilli paste
1 tbsp finely chopped coriander (dhania)
Salt to taste

Other ingredients
8 slices bread slices
8 tsp butter
8 tsp garlic green chutney, recipe above
1 tsp sandwich masala
8 onion slices
12 tomato slices
½ cup capsicum slices
3 tsp butter for brushing and greasing

For the topping
2 tsp butter for brushing
4 tbsp Nylon sev

For serving
Tomato ketchup
Garlic green chutney

For the aloo masala
1. Heat the oil in a deep non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
3. Add the potatoes, green peas, turmeric powder, green chilli paste, coriander and salt, mix well and cook on a medium flame for another minute.
4. Divide the aloo stuffing into 4 equal portions and keep aside.

How to proceed
1. Apply 1 tsp of butter and 1 tsp of garlic green chutney on each bread slice and keep aside.
2. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface.
3. Place one portion of the aloo masala and spread it evenly over it.
4. Arrange 2 onion slices, 3 tomato slices and 6 to 7 capsicum slices over the stuffing and sprinkle ¼ tsp of sandwich masala evenly over it.
5. Cover it with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over the bread slice.
6. Grease a sandwich toaster on both the sides using ½ tsp of butter.
7. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides.
8. Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it.
9. Sprinkle 1 tbsp of sev evenly over it.
10. Repeat steps 2 to 8 to make 3 more toasts.
Serve immediately with tomato ketchup and garlic green chutney.

Variation:
Cheese masala toast: Place a generous amount of grated processed cheese over the capsicum slices (at step 4 after the capsicum slices) and proceed as per the recipe. Finally at step 8 replace the Nylon Sev with grated processed cheese for the topping and serve immediately.

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