Vegetable Sandwich Recipe – Indian Masala Toast with Carrot & Peas

Last Updated on 4 months by Neha Deshmukh

Vegetable Sandwich Recipe – Indian Masala Toast with Carrot & Peas

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks. And let me tell you, this Vegetable Sandwich recipe is a total winner. It’s packed with flavour, super easy to make, and honestly, it brings back so many childhood memories of rainy afternoons and happy tummies. This isn’t just a sandwich; it’s a little bit of Indian comfort food between two slices of bread!

Why You’ll Love This Recipe

This Indian-style vegetable sandwich, or masala toast as we often call it, is a fantastic blend of spiced veggies and crispy toasted bread. It’s perfect for a quick breakfast, a satisfying lunch, or even an evening snack. Plus, it’s a brilliant way to sneak in some extra veggies – even picky eaters love it! It’s ready in under 30 minutes, making it ideal for busy weeknights.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 10 Bread slices
• 2 Grated Carrot
• 1 Grated onion
• 1 Grated potato
• ¼ cup Boiled peas
• 1 Green chilly, finely chopped
• Few pieces Ginger, Garlic (crushed)
• ½ tsp Red chilly powder
• ½ – 1 tsp Garam masala powder
• Pinch of Turmeric powder
• Salt & oil as needed
• Ghee for toasting

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this sandwich.

• Garam Masala: Don’t skimp on the garam masala! It’s the heart and soul of this recipe, giving it that warm, aromatic Indian flavour. Every brand is a little different, so feel free to adjust to your taste.
• Fresh Herbs: Fresh mint and coriander (cilantro) are essential. They add such a bright, refreshing flavour. Seriously, don’t substitute with dried herbs if you can help it.
• Bread Choices: You can use any bread you like! White bread is classic, but whole wheat, multigrain, or even sourdough work beautifully. My grandma always used a slightly sweet bread, which was amazing.
• Oil: Any neutral cooking oil will work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat a little oil in a pan over medium heat. Add the grated onion, crushed ginger-garlic, and chopped green chili. Sauté for about a minute until the onions start to soften.
2. Now, toss in the chopped mint, coriander, and curry leaves. Cook for just a brief moment – you want them to release their fragrance, but not wilt too much.
3. Add the grated carrot, grated potato, red chili powder, turmeric powder, and garam masala powder. Stir everything well to combine, making sure the spices coat the veggies evenly.
4. Add the boiled peas and season with salt. Sprinkle in a tablespoon or two of water, cover the pan, and cook for about 5 minutes, or until the vegetables are tender.
5. Turn off the heat and stir in a squeeze of lemon juice and a sprinkle of fresh coriander. This brightens up the flavour beautifully! Now, you’ve got your masala filling ready.
6. Time to toast the bread! Spread a little ghee on both sides of each bread slice. Toast them on a tawa (flat griddle) or in a sandwich maker until they’re golden brown and crispy.
7. Spread a generous layer of the vegetable masala between two toasted bread slices.
8. Press the sandwich gently on the tawa or in the sandwich maker until it’s nicely crisp and heated through.

Expert Tips

• Don’t Overcook the Veggies: You want them tender-crisp, not mushy.
• Ghee is Key: Ghee gives the bread that amazing flavour and crispness. If you don’t have ghee, butter works in a pinch.
• Press Firmly: Pressing the sandwich helps it hold together and get extra crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan bread and a plant-based oil instead of ghee.
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread!
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of green chili and red chili powder. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptation: This makes a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. My mom used to make a huge batch for our guests!

Serving Suggestions

Serve these Vegetable Sandwiches hot, straight off the tawa! They’re delicious on their own, but a side of ketchup or mint chutney takes them to the next level. A cup of chai is the perfect accompaniment, of course.

Storage Instructions

Leftover vegetable filling can be stored in an airtight container in the refrigerator for up to 2 days. Reheat it before assembling the sandwiches. It’s best to make the sandwiches fresh, as they lose their crispness when stored.

FAQs

1. Can I make the vegetable filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the fridge. It actually allows the flavours to meld together even more.

2. What is the best type of bread to use for this sandwich?

While white bread is traditional, feel free to experiment! Whole wheat, multigrain, or even sourdough all work well.

3. How can I adjust the spice level of this sandwich?

Control the amount of green chili and red chili powder. Start with less and add more to taste.

4. Can I add other vegetables to the filling?

Definitely! Finely chopped capsicum (bell pepper), cauliflower, or even spinach would be delicious additions.

5. What is the best way to toast the sandwich for a crispy texture?

Using ghee and pressing the sandwich firmly on a hot tawa or in a sandwich maker will give you the best results.

6. Can this sandwich be made in an air fryer?

Yes! Lightly brush the assembled sandwich with oil and air fry at 180°C (350°F) for 5-7 minutes, flipping halfway through, until golden brown and crispy.