Mumbai Masala Toast Recipe – Potato & Capsicum Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Mumbai Masala Toast Recipe – Potato & Capsicum Street Food Snack

Introduction

Oh, Mumbai! Just thinking about it conjures up images of bustling streets, the Arabian Sea breeze, and incredible street food. This Mumbai Masala Toast is a total throwback to my college days, spent wandering the streets near my university, always on the hunt for the next delicious bite. It’s a vibrant, flavourful snack that’s surprisingly easy to make at home. Get ready to bring a little bit of Mumbai magic to your kitchen!

Why You’ll Love This Recipe

This isn’t just toast; it’s a flavour explosion! It’s the perfect balance of spicy, tangy, and savoury. Plus, it’s quick – ready in under 15 minutes – making it ideal for a speedy breakfast, a satisfying afternoon snack, or even a light dinner. Honestly, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to create this Mumbai street food favourite:

• 3 tsp oil
• 3 garlic cloves
• 2 green chillies
• 1 medium onion, finely chopped
• 2 tbsp capsicum, finely chopped (about 30g)
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp salt (or to taste)
• 2 medium potatoes (boiled & mashed) – about 200g
• 2 tbsp coriander, finely chopped
• 4 bread slices
• 2 tsp butter
• 4 tsp green chutney
• ½ medium onion, finely chopped (for topping)
• 1 medium tomato, finely chopped (for topping)
• 4 tsp tamarind chutney
• 1 cup sev

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the aloo masala that gorgeous red colour and a lovely, mild flavour. It’s different from regular chilli powder, which can be too harsh.
• Bread: Good quality bread is key. I prefer a slightly thicker-cut white bread, but you can experiment with whole wheat or multigrain. It needs to hold up to the toppings!
• Sev: Sev is those crispy, chickpea flour noodles you see sprinkled on Indian snacks. You can find it at most Indian grocery stores. There are different thicknesses and textures – I like the thinner, crispier kind for this recipe. Regional variations exist, so feel free to use your favourite!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the garlic cloves and green chillies, and sauté for a minute until fragrant.
2. Add the chopped onion and capsicum and sauté for another minute, until the onion becomes translucent.
3. Now, add the turmeric powder, Kashmiri red chilli powder, garam masala, cumin powder, and salt. Sauté for about 30 seconds, stirring constantly, until the spices are fragrant.
4. Add the mashed potatoes and coriander. Mix everything really well to form the aloo masala. Taste and adjust the salt if needed. Set aside.
5. Butter one side of each bread slice. Spread the green chutney on the other side.
6. Top the chutney-covered side with a generous spoonful of the aloo masala.
7. Heat a pan (or griddle) over medium heat. Place the toast, butter-side down, and toast until golden brown and crispy. Keep an eye on it – you don’t want it to burn!
8. Cut the toast into halves.
9. Now for the fun part! Layer the toast with chopped onions, tomatoes, coriander, and a drizzle of tamarind chutney.
10. Garnish generously with sev. Serve immediately!

Expert Tips

• Don’t overcrowd the pan when toasting the bread. Work in batches if necessary.
• For extra flavour, you can add a squeeze of lemon juice to the aloo masala.
• If the aloo masala seems a little dry, add a tablespoon of water while cooking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: Use vegan butter and ensure your green chutney is vegan-friendly (some contain yogurt).
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread.
• Spice Level Adjustment: If you like it extra spicy, add more green chillies or a pinch of cayenne pepper. If you prefer milder flavours, reduce the number of green chillies or omit them altogether.
• Festival Adaptation: My aunt always makes this during Ganesh Chaturthi! It’s a popular snack offered to the deity and enjoyed by everyone.

Serving Suggestions

This Masala Toast is fantastic on its own, but it also pairs well with a cup of chai or a refreshing glass of lassi. It’s also a great addition to a larger Indian snack platter.

Storage Instructions

Honestly, this is best enjoyed fresh! The toast will get soggy if stored. However, you can make the aloo masala ahead of time and store it in an airtight container in the refrigerator for up to 2 days.

FAQs

• Is this recipe suitable for kids? You can definitely make it kid-friendly! Reduce or omit the green chillies and use a milder chutney.
• Can I make the aloo masala ahead of time? Yes, absolutely! It actually tastes even better after the flavours have had a chance to meld.
• What type of bread works best for this recipe? A slightly thicker-cut white bread is my go-to, but feel free to experiment.
• What is sev and where can I find it? Sev is a crispy noodle snack made from chickpea flour. You can find it at most Indian grocery stores.
• Can I air fry the toast instead of pan-frying? Yes, you can! Air fry at 180°C (350°F) for about 5-7 minutes, or until golden brown and crispy.