Egg Masala Sandwich Recipe – Indian Street Food Toast Delight

Last Updated on 4 months by Neha Deshmukh

Egg Masala Sandwich Recipe – Indian Street Food Toast Delight

Hey everyone! If you’re anything like me, you love a good sandwich. But sometimes, you crave something a little more… exciting, right? Well, let me introduce you to the Egg Masala Sandwich – a total flavor bomb inspired by the bustling streets of India! I first made this when I was craving the vibrant tastes of my trips to Mumbai, and honestly, it’s been a family favorite ever since. It’s the perfect blend of spicy, tangy, and comforting.

Why You’ll Love This Recipe

This isn’t your average egg sandwich. We’re talking a warmly spiced egg masala filling, a zingy green chutney, and a sprinkle of that magical chaat masala. It’s quick to make, incredibly satisfying, and guaranteed to brighten up your day. Plus, it’s a fantastic way to enjoy a little taste of Indian street food right in your own kitchen!

Ingredients

Here’s what you’ll need to whip up these delicious Egg Masala Sandwiches:

• 6 Bread slices
• 2 tbsp Butter
• 1 tbsp Tomato Ketchup
• 2 Tomatoes, sliced
• 1 tsp Chaat Masala
• 4 Eggs
• 1 tbsp Vinegar
• ?? tsp Salt (to taste)
• 1 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tsp Ginger, grated
• ?? cup Onions, chopped
• 1 tsp Green chili, chopped
• ?? cup Tomatoes, chopped
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• 1 cup Mint Leaves
• 1 cup Coriander Leaves

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Chaat Masala: This is key. It’s a tangy, savory spice blend that adds a unique Indian flavor. You can find it at most Indian grocery stores, or online. Seriously, don’t skip it!
• Freshness is Best: For the green chutney, using fresh mint and coriander leaves makes all the difference. The vibrant flavors really pop.
• Street Food Staple: This sandwich is huge as a street food snack all over India, especially for a quick bite during festivals or busy days. Every vendor has their own little twist, so feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Eggs: First, let’s get those eggs ready. Hard-boil the eggs in water with a splash of vinegar and a pinch of salt for about 8-9 minutes. Once cooked, cool them under cold water, peel, and chop them up nicely.
2. Whip Up the Green Chutney: While the eggs are boiling, make the green chutney. Simply blend together the mint leaves, coriander leaves, green chilies, ginger, and a little salt. Add a splash of water if needed to get a smooth consistency.
3. Sauté the Aromatics: Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then, add the grated ginger and chopped onions and sauté until they turn golden brown.
4. Build the Masala: Now, add the chopped green chilies and tomatoes to the pan. Cook until the tomatoes become soft and pulpy. Stir in the red chili powder, coriander powder, and salt. Cook for another couple of minutes until the masala is fragrant.
5. Combine Egg & Masala: Add the chopped boiled eggs to the masala and mix well. Cook for a few minutes, allowing the eggs to absorb all those lovely flavors. Finally, sprinkle with fresh coriander and set aside.
6. Prep the Bread: Lightly butter each slice of bread. On one side of each slice, spread a generous layer of green chutney and a little tomato ketchup.
7. Assemble the Sandwich: Now for the fun part! Layer the egg masala, tomato slices, and a sprinkle of chaat masala between two slices of bread.
8. Toast to Perfection: Heat a pan (or use a sandwich maker!) and toast the sandwiches in a little butter until they’re crispy and golden brown on both sides.
9. Serve & Enjoy: Cut the sandwiches diagonally and serve them hot. Seriously, these are best enjoyed immediately!

Expert Tips

• Don’t Overcook the Eggs: Overcooked eggs can become rubbery. Aim for a perfectly cooked yolk that’s still slightly soft.
• Spice it Up (or Down): Adjust the amount of green chilies to your liking. If you’re sensitive to spice, start with half a chili and taste as you go.
• Toast it Right: Keep a close eye on the sandwiches while toasting to prevent burning. A nice golden-brown color is what you’re aiming for.

Variations

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

• Vegan Adaptation: Use plant-based butter and a vegan egg replacement to make this sandwich completely vegan. There are some great egg-free options available these days!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper to the masala for an extra kick!
• Festival Adaptations: This is a super quick and easy breakfast or snack to whip up for celebrations like Diwali or Holi. My mom always made these for us when we had guests over.

Serving Suggestions

These Egg Masala Sandwiches are fantastic on their own, but they also pair well with:

• A side of raita (yogurt dip)
• A cup of masala chai
• Some crunchy papadums (Indian crackers)

Storage Instructions

These sandwiches are best enjoyed fresh. However, you can store the egg masala in an airtight container in the refrigerator for up to 2 days. Reheat before assembling the sandwiches.

FAQs

1. Can I make the egg masala ahead of time?

Absolutely! You can make the egg masala a day or two in advance and store it in the fridge. This will save you time when you’re ready to assemble the sandwiches.

2. What is Chaat Masala and where can I find it?

Chaat Masala is a tangy and savory spice blend commonly used in Indian cuisine. You can find it at most Indian grocery stores or online retailers like Amazon.

3. Can I use a different type of chutney instead of green chutney?

You can! While green chutney is traditional, you could try using mint-coriander chutney, tamarind chutney, or even a spicy mango chutney.

4. How can I prevent the sandwich from becoming soggy?

Make sure the bread is lightly toasted and don’t add too much chutney or ketchup. Assembling the sandwich right before serving also helps.

5. Is this sandwich suitable for kids? Can I reduce the spice?

Yes, it can be! Simply reduce or omit the green chilies and use a mild red chili powder. You can also serve it with a side of yogurt to cool down the spice.