Tag: street food of mumbai

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

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You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

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Bombay Aloo Masala Sandwich.

 

Bombay Pav Bhaji

I love my street food! Being born and bought up in Mumbai / Bombay…there is no doubt I’d love them ☺️ I gorge on absolutely every possible street food that exists around me…& keep loving them. And obviously Pav Bhaji is one of them….how could I possibly have a blog and not post Pav Bhaji 😁😛 it’s just one thing on a really long list of my favourite street food 👌👌 

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What’s not to love?! A buttery, crisp Pav drenched in a spicy and equally, if not more buttery Bhaji (Pav is store bought…may make some at home eventually) 😋..God! I am drooling…and I just had them last night! How much more greedy am I going to be?! 😜 LoL! I guess more…much, much more!

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Why more you may ask…? That’s coz, Pav Bhaji is a regular fare at my place…me and the mister, we both enjoy it immensely….(he without the extra butter 😇😇)

Though it’s a street food..I prefer making it at home and trust me, the taste is just like the ones you have feasted on (read gluttony 😉 ) at Juhu Beach or Khauu Galii 😀… And needless to say that I have learnt the tricks of the trade from my mom! She makes the best Pav Bhaji ever! 💞💞 Slurp..slurp..some chopped onions & a dollop of butter over the Bhaji… Wow! I live for this kinda stuff!

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Also, Pav Bhaji is a great way to sneak in a whole lot of veggies into your diet…coz, the street-vendors don’t really add much veggies except for potatoes, capsicum, onions & obviously tomatoes..😁 So when making it at home..one can ensure a bit of health with the authentic flavours.. & that’s precisely what my recipe is all about…

Yield: serves 3-4

Equipment: a large wok, a hand blender / masher, a pressure cooker / steamer, a ladle, measuring cups / spoons.

Ingredients:

400-500 gms mixed veggies to be steamed / pressure cooked & mashed/ puréed (I used potato, cabbage,cauliflower, beetroot, capsicum & carrots, but you can also add Ghiya/ bottle gourd/ lauki, peas, French beans, zucchini, broccoli..as you like)

2 nos large onions finely chopped + extra for serving

4 nos large ripe tomatoes finely chopped

3 tbsp fresh ginger-garlic- green chilly paste (pls use fresh)

3 tbsp Pav Bhaji Masala (I use Everest/ MDH)

2 tsp Amul butter + extra for serving

1 tsp red chilli pwd

1 tsp Deggi mirch pwd ( for the rich colour)

1/4 tsp turmeric pwd

4 tbsp fresh coriander chopped roughly to garnish

2 tbsp oil

salt to taste

a pinch of asafoetida (hing)

2 tsp lemon juice to be added while serving

Method:

Heat oil in the wok, add hing once the oil is hot. Next add the chopped onion along with the fresh ginger-garlic-green chilly paste (I insist on fresh, it makes all the difference). Sauté on medium flame until the onions turn translucent. Now, add the red chilly powders, both of them & turmeric pwd. Sauté for a min. Next, add the chopped tomatoes and the Pav Bhaji masala, mix them well and roast this masala base for 8-10 mins.

The tomatoes should disintegrate completely and make a semi solid base (hence, I have asked you to use ripe tomatoes). Now add the boiled & mashed/ puréed veggies and the butter. Stir well and let it cook for 5 mins on medium flame. You can correct the consistency if the Bhaji looks dry by adding some lukewarm water and further cooking for 4-5 mins. That’s it! Garnish with some coriander leaves, a dollop of butter, a squeeze of lime & some chopped onion,…serve immediately  with piping hot buttered crispy Pav! 😉

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These flavours are bang on! Enjoy!

Love,

Shreya💓

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