Bombay Masala Toast: Curried Potato Sandwich
[Vegan, Gluten-Free]

To Make the Sandwich Masala:

1. Heat a pan, and add the cumin seeds, cloves, fennel seeds, star anise, cinnamon, and black peppercorns, and dry roast on a low heat for 3-4 minutes. Let it cool.
2. Grind it well to make a fine powder.
3. Add black salt, dried mango powder, and salt to it. Mix well.
4. Sandwich masala is ready. You can store it in an airtight container.

To Make the Potato Stuffing:

1. Heat 2 tablespoons oil in a pan.
2. Add mustard seeds. When it start to crackle, add green chili and sauté for 2 minutes.
3. Add coriander powder and turmeric powder and sauté low heat for about a minute.
4. Add mashed potatoes, salt, and chopped coriander leaves and mix well.
5. Let it sauté on a low heat for about 3-4 minutes.
6. Turn off the heat and keep this stuffing aside for about 7-8 minutes.

To Make the Sandwiches:

1. Spread butter evenly on 4 bread slices.
2. Spread some green chutney on 2 bread slices. You can also spread chutney on all slices.
3. Spread the potato stuffing on 2 bread slices.
4. Top with onion slices, tomato slice, and cucumber slices.
5. Sprinkle with some sandwich masala powder.
6. Cover with the 2 bread slices and press them lightly. You can also apply some butter on both sides of the sandwiches.
7. Toast the sandwiches in a sandwich maker as per the manufacturer’s instructions or grill them until they are nice, crisp and golden.
8. Repeat the same with remain bread slices.

To Serve:

1. Spread some butter on top of the hot sandwiches.
2. Sprinkle with some sev and serve hot with tomato ketchup or green chutney.