Bombay Masala

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A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect. How to serve The Ultimate Mumbai Sandwich 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.

Step 1 Heat the water in a large saucepan. Add all the ingredients apart from the tomatoes and simmer covered for 45 minutes until the onions become very soft. Add the tomatoes and cook for a further 15 minutes.Podi’ means Masala in Tamil. Parrapu Podi means ‘Lentils Powder’ which is commonly used in South India as a rice accompaniment. 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. 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. Add the sliced red onions to the hot oil and fry until golden brown, 1–2 minutes. Use the spider or slotted spoon to transfer to a separate paper towel-lined plate to drain.

Once you have the mashed potato filling ready, all you need is butter, bread, crisp, crunchy vegetables, cheese and condiments to spread and serve. 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 RecipeThe 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. Peas: Peas are a traditional ingredient and add a natural sweetness to balance the tangy and savory flavors. I thaw frozen peas, then microwave them for 2 minutes before adding them to the filling.

If there is one thing people in India never tire of debating, it is whether Mumbai or Delhi is the better city. More accurately, the argument centres around which metropolis has the better food. Delhi often comes up tops with its incredible range of street eats, but Mumbai trumps any competition when it comes to the sandwich. The serrano chili and cayenne flavor the filling to a medium spice level. The spices are then tamed when layered with the bread and cheese. As always, skip the green chili and cayenne for mild. Gunpowder is an interesting name given to this spice combination which is a mix of lentils, chili, sesame seeds and jaggery. Gunpowder RecipeTo enhance the flavours of the spicy Bombay Aloo, garnish with a generous amount of fresh coriander and squeeze some lemon juice on top for a zing. Don't skip toasting the spices. It's tempting to add the spices and tomato sauce all at once, but the extra 30-60 seconds of heat for the spices really brings out their flavor for a more robust sauce. 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! Step 3 In the same pan, add the remaining 2tbsp oil, onions, garlic, and ginger. Cook gently until soft but not coloured. Add all the spices and fry for about 30 seconds until the spices begin to darken. Add tomato puree and turn up the heat to slightly caramelise the onions and tomato puree, approx. 3 minutes. Garam Masala is relatively mild but but has intense spicy taste. The spices are usually roasted to bring out the flavor and aroma. The ground spices can be mixed with water to form a paste.

Add the chopped onion and sauté for 5 minutes, until just beginning to brown. Add the tomatoes and cook for 3–5 minutes, until softened. Bread: Any loaf of sliced bread is fine. I use white because it’s most common. In fact, the cheaper the better. Aloo Gobi Traybake – another variation to try is adding cauliflower to the potatoes. This creates a flavorful dish called Aloo Gobi, which is a popular North Indian curry. Simply roast diced cauliflower and potatoes with spices in the oven until crispy.

veg sandwich masala recipe | bombay sandwich masala step by step photo recipe:

If the sides of the bread are stiff or you prefer not to have them, feel free to cut and discard them. In a pan, heat oil. Add mustard seeds and as they splutter, add finely chopped green chillies, ginger and curry leaves.