Street-Style Bombay Masala SandwichVeg

1

In a pan, dry roast 3 tsp cumin seeds, 1 tsp fennel seeds, a few cloves, 1 tsp whole peppercorns, and 2 thin strips of cinnamon for 2-3 minutes.

2

Once cooled, add 1 tsp amchur powder and 1/2 tsp black salt.

3

Grind the mixture into a fine powder and set aside.

1

Blend a handful of mint leaves, 1/2 bowl of coriander leaves, 3 green chilies, a chopped piece of ginger, 1/2 lemon juice, and 1/2 tsp black salt.

2

Add about 1 tsp of water to help with grinding until it reaches a smooth consistency.

1

Take 3 slices of white bread.

2

Spread a generous layer of butter followed by the mint-coriander chutney on each slice.

3

Layer the first slice with boiled potato slices and sprinkle with the prepared masala powder.

4

Add a layer of fresh onion slices and sprinkle more masala powder.

5

Place the second slice on top, spread more butter/chutney, then add fresh tomato slices and fresh cucumber slices, sprinkling each with the masala powder.

6

Add a generous amount of grated mozzarella cheese on top and cover with the final slice of bread.

1

Heat a grill pan and add a generous amount of butter.

2

Place the sandwich on the pan and brush the top and sides with more butter.

3

Grill until the bottom is golden brown, then flip to grill the other side until crispy and perfectly toasted.