The kids and the fam had a Mumbai style open toast/toasts for breakfast this morning while the hubs and I reminisced about our dates back in the day when street food and chaat played a pivotal part in our courtship.
Normally a Bombay masala toast is a potato filling stuffed toastie sandwich served warm with grated cheese, chutneys and sev on top. At home however, I put my own spin to it and serve ours as an open multigrain toast with a pan fried smashed potato patty on top.
It’s been quite the while since I made these. These are very easy to make though it takes a wee bit of prep, which if done the night before makes the whole process easier.
What you will need:
For the Potato patty
- Boiled potatoes (boil them the night prior)
- Black salt & regular salt (just a bit/according to taste)
- Roasted cumin powder (jeera powder)
- Finely chopped green chillies
- Finely chopped corianderLime juice
- Dry mango powder
- Grated ginger
- A couple of slices of bread for binding
- Rice flower for dusting the patties in (dust the patties in the rice flour before placing on the pan)
For the toast
- Multigrain bread
- Fine/ Bareek Sev
- Chopped coriander
- Chaat masala
- Date chutney (optional)
- Green chili chutney (optional)
- Mix well and knead all the ingredients for the potato patty and form medium sized diskettes.
- Shallow fry over a pan until golden brown on either side.
- Keep warm buttered toast ready
- Place the patty on top of the toast and press to smash a wee bit such that it flattens out over the toast slice.
- Top off with chutneys or ketchup and sprinkle a generous amount of sev or even grated cheese.
- Season with a bit of chaat masala on top and a garnish with finely chopped coriander.
Thank you for reading. I hope you like the Mumbai toast as much as we do!