Masala Toast Recipe




  • To Be Blended Into Garlic Green Chutney (makes Approx. 3/4 Cups)
  • 1 1/2 cups roughly chopped coriander (dhania)
  • 1/4 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
  • 1/4 cup water

For The Aloo Masala

  • 2 tsp oil
  • 1/2 tsp mustard seeds ( rai / sarson)
  • 6 to 8 curry leaves (kadi patta)
  • 1 cup boiled , peeled and mashed potatoes
  • 1/4 cup boiled green peas
  • 1/4 tsp turmeric powder (haldi)
  • 1 tsp green chilli paste
  • 1 tbsp finely chopped coriander (dhania)
  • salt to taste

Other Ingredients

  • 8 bread slices
  • 8 tsp butter
  • 8 tsp garlic green chutney , recipe above
  • 1 tsp sandwich masala
  • 8 sliced onions
  • 12 tomatoes slices
  • 1/2 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.
  11. Serve immediately with tomato ketchup and garlic green chutney.


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.