Masala Toast, the unique stove and toaster used to make these toasts is a typical trademark of street-side food.Recipe Link : http://www.tarladalal.com/Masala-Toast-(-Mumbai-Roadside-Recipes-)-33418rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Masala Toast Masala toast, the humble potato comes to the rescue once again, to calm your hunger pangs! the unique stove and toaster used to make these toasts is a typical trademark of street-side food. Mind not the prodigal portions of butter used to ensure even grilling of the toast! forget the calories and relish this piping hot, topped with crunchy sev.Preparation Time: 30 minutes. Cooking Time: 25 minutes. Makes 4 toasts.To be blended into garlic green chutney(Makes approx. ¾ cups)1½ cups roughly chopped coriander (dhania)¼ cup freshly grated coconut1 tbsp chopped spinach (palak)1 tbsp roughly chopped garlic (lehsun)2 tbsp roughly chopped green chilliesSalt to tasteA few drops of lemon juice¼ cup waterFor the aloo masala2 tsp oil½ tsp mustard seeds (rai/sarson)6 to 8 curry leaves (kadi patta)1 cup boiled, peeled and mashed potatoes¼ cup boiled green peas¼ tsp turmeric powder (haldi)1 tsp green chilli paste1 tbsp finely chopped coriander (dhania)Salt to tasteOther ingredients8 slices bread slices8 tsp butter8 tsp garlic green chutney, recipe above1 tsp sandwich masala8 onion slices12 tomato slices½ cup capsicum slices3 tsp butter for brushing and greasing For the topping2 tsp butter for brushing4 tbsp Nylon sevFor servingTomato ketchupGarlic green chutneyFor the aloo masala1. 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 proceed1. 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.Serve immediately with tomato ketchup and garlic green chutney.Variation: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.