Indian Bombay Masala Toast Sandwich

About This Recipe

Bombay masala toast (or Bombay sandwich) is a fixture of Mumbai street food stalls, where thick slices of white bread are layered with spiced mashed potato, tomato, cucumber, beetroot, and a punchy green mint-cilantro chutney, then grilled on a flat griddle until the outside is crisp and buttery. It's one of the most beloved vegetarian street snacks in the city, sold from carts with a signature stacked sandwich press. The technique is about layering for maximum flavor in every bite: chutney goes edge to edge on both bread slices first, then the spiced potato filling, then thin vegetable slices seasoned lightly with chaat masala. Butter goes on the outside of the bread before grilling, giving the classic golden, slightly crisp crust street vendors are known for. Cut into triangles and often finished with an extra smear of chutney or a sprinkle of sev, this sandwich is eaten as a filling breakfast, lunch, or evening snack across Mumbai and increasingly throughout urban India.

Ingredients

Serves 4

• 3potatoes(boiled and mashed)
• 1 tspchaat masala
• 0.5 tspturmeric
• 0.5 tspred chile powder
• 1 tspsalt
• 1 cupcilantro leaves
• 0.5 cupmint leaves
• 2green chiles
• 1 tbsplemon juice
• 8 sliceswhite sandwich bread
• 4 tbspbutter(softened)
• 1tomato(thinly sliced)
• 1cucumber(thinly sliced)
• 1small beetroot(boiled and thinly sliced)
• 1onion(thinly sliced)

Instructions

1. 1

   Season the potatoes

   Mix mashed potatoes with chaat masala, turmeric, chile powder, and salt until evenly combined.

2. 2

   Make the chutney

   Blend cilantro, mint, green chiles, lemon juice, and a splash of water into a smooth, spreadable chutney.

3. 3

   Assemble

   Spread chutney generously on all 8 bread slices. On 4 slices, layer spiced potato, then tomato, cucumber, beetroot, and onion slices.

4. 4

   Close and butter

   Top with the remaining bread slices, chutney-side down. Butter the outside of each sandwich generously.

5. 5

   Grill until golden

   Grill on a hot flat pan or in a sandwich press for 2-3 minutes per side, pressing gently, until deep golden and crisp.

6. 6

   Cut and serve

   Cut diagonally into triangles and serve hot, with extra chutney on the side.

Variations

• •

  Add a layer of grated cheese for a Bombay cheese toast variation, common at street stalls.

• •

  Skip the grill and serve open-faced as a canapé-style version for parties.

• •

  Add thin apple slices for a slightly sweet twist some vendors use.

Storage

Best eaten immediately while hot and crisp. The spiced potato filling and chutney can each be made a day ahead and refrigerated separately, then assembled and grilled fresh.

Frequently Asked Questions