BOMBAY TOASTIE - FOR THE SATURDAY AND SUNDAY SLURP

Looking for some easy finger food ideas for Chai and Gupshup? Then, this is the right  party snack. The Bombay Toastie is one such desired quickie sold as a push cart street food by the Sandwichwalas of  Bombay (re-christened Mumbai though I prefer saying Bombay). 

You can find all aspects of a meal in this - filling, wholesome, nutritious (Well, this is a subjective term - to each his own) with all spice elements that one would prefer in a meal. While this snack can be totally customized based on choices, there are some ingredients that are compulsory or rather recommended to recreate the unique street-food feel. For instance, the green chutney, the raw vegetables, potato filling, Amul butter, Sev and of course, Cheese are the important building blocks in this Sandwich. However, the variations come to play in as additions or  as minor changes in the combinations of spice powders or additional vegetables or the way the filling is made. The recipe source is from here. When you have a bite, the melt in mouth experience will tell you that the Toastie is  a mixture of an Indian fusion inspired by Italian and Continental recipes.

Preparation time: 25 min
Cooking time: 3 min for each sandwich
Category: Snack/ Street food
Cuisine: Indian/ Bombay street food
Spice level:
Difficulty level:
Yields: 16 servings

Nutrition Facts
Servings 16.0
Amount Per Serving
calories 70
% Daily Value *
Total Fat 2 g	4 %
Saturated Fat 1 g	4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 3 mg	1 %
Sodium 120 mg	5 %
Potassium 234 mg	7 %
Total Carbohydrate 8 g	3 %
Dietary Fiber 2 g	9 %
Sugars 1 g
Protein 4 g	7 %
Vitamin A	2 %
Vitamin C	2 %
Calcium	7 %
Iron	1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

INGREDIENTS
Potato Filling

• 3 boiled potatoes, peeled and lightly mashed
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 green chillies finely chopped
• 2 tsp cooking oil
• 1 sprig  chopped curry leaves
• Coriander for garnish
• 2 dashes of salt
• 2-3 green chillies, chopped

Red Chilli garlic powder

• 8-10 red chillies
• 3-4 flakes of fresh or dry garlic
• Salt (grind all the above into a coarse powder)

 For the Sandwich

• 6 slices of bread (White/ Brown/ Low carb)
• 3 tsp softened salted /unsalted butter (use whatever is available locally)
• 3 processed cheese slices
• 1 onion sliced thin
• 1 tomato sliced thin
• 1 capsicum deseeded and sliced thin
• 1 beetroot boiled and sliced thin
• 4 tbsp Green chutney (Mint or Coriander chutney) ( check notes)
• 1/5th tsp Red chilli powder/ Red chilli garlic powder ( check notes)
• 1 tbsp tomato ketchup ( optional)
• 1/4 tsp cumin powder
• 1/4 tsp chaat masala powder
• 2 tbsp Sev
• Salt to taste

METHOD

• Start by preparing the Potato filling first. Heat oil and pop mustard seeds followed by cumin seeds. When it crackles throw in chopped green chillies and curry leaves.
• Saute and quickly add the mashed potatoes, turmeric and salt to taste. Stir well to combine and turn the heat off. Set aside to cool. 
• The next step is to assemble the Sandwich. Butter-up all the bread slices on one side. Need not remove the crust. 
• Apply green chutney on both the buttered sides or alternate with green chutney and tomato ketchup. 
• Place 1 tbsp of potato stuffing and spread leaving the corners. 
• Now place tomato slices, capsicum, beets and onion slices (1 to 2 slices each).
• Sprinkle red chilli garlic powder, chaat masala powder and cumin powder and salt to taste. You can also sprinkle a pinch of coriander powder, pepper powder or garam masala.
• Place a cheese slice on top of the vegetables and cover with another bread slice buttered and layered with chutney.
• Place this in an electric toaster, stove top toaster or on an iron pan and cook on slow heat with the remaining butter added in small batches until the cheese melts and the crust turns golden brown and crisp on both the sides.  
• Transfer the Sandwiches to a plate and cut into desired shapes.
• Dab some more chutney on the crisp crust and sprinkle some Sev. Serve warm with green chutney, tomato ketchup or any dip of  your choice.

NOTES

• The potato stuff can be made ahead and stored in an airtight container and refrigerated for use during busy week days.
• The vegetable toppings and spice powders can be customized based on choice. For topping options - you can choose boiled corn, cucumber, carrots or even grated Paneer. However, the ones mentioned in the recipe are most common. I skipped the beets as I wanted it spicy. 
• Green chutney can be made by grinding both fresh mint and coriander leaves with green chillies, salt and lemon or by using just one of the above.
• The use of tomato ketchup is totally optional(I personally feel it tastes like a Pizza). If you want to skip that step then increase the quantity of the red chilli garlic powder or just use red chilli powder. This again depends on your spice tolerance. 
• Present the sandwich by cutting it into small diagonals, squares or rectangles. If you plan to take away, wrap them first in butter sheet or parchment and then wrap them in newspapers like the Sandwichwalas. If its a tea party, then use a big tray and fill it with as many numbers you want to. The recipe can be easily catered for any number of people.
• Whatever you choose to build the Sandwich with, I can guarantee you on good taste and a great food experience.