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Free delivery with 10 or more items

Where nature enhances taste

Where nature
enhances taste

2

Where nature
enhances taste

2
A crispy, buttery toastie packed with spicy mashed potato, tangy chutney, and layered veggies – this Mumbai street-style masala toastie is an absolute flavour bomb, ready in under 30 minutes!

Mumbai masala toastie

f you’ve ever wandered the bustling lanes of Mumbai, chances are you’ve seen street vendors turning out golden, sizzling masala toasties straight from a sandwich press. It’s the ultimate Indian comfort food – spicy, crunchy, buttery, and loaded with bold flavours. We’ve taken inspiration from the classic and added a Greenfields twist using our Tikka Masala Seasoning for a deeper, smokier flavour hit. Perfect for lunch, light dinner, or even an indulgent brunch.

2 hearty toasties

Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

  • 4 slices white or brown bread (thick-cut)

  • 1 large potato, boiled and mashed

  • 1 small red onion, finely chopped

  • ½ green pepper, finely chopped

  • 1 tomato, thinly sliced

  • ½ tsp Greenfields Tikka Masala Seasoning

  • ¼ tsp Greenfields Ground Turmeric

  • 1 green chilli, finely chopped (adjust to heat preference)

  • Handful of fresh coriander leaves, chopped

  • Salt to taste

  • Butter, for spreading

  • Green chutney (mint & coriander)

  • Cheese (optional – grated cheddar or mozzarella)

  1. Make the masala filling: In a bowl, mix the mashed potato, onion, green pepper, green chilli, turmeric, tikka masala seasoning, salt, and chopped coriander. Stir well to combine.

  2. Prepare the bread: Butter one side of each bread slice. On the unbuttered side, spread a layer of green chutney.

  3. Assemble the toastie: Place 2 slices chutney-side-up on a board. Add a generous spoonful of the potato masala. Top with sliced tomatoes, a sprinkle of chaat masala (if using), and cheese if desired. Cover with the remaining bread slices, buttered-side-up.

  4. Toast it up: Place in a sandwich press, griddle pan or dry frying pan. Toast until golden and crisp on both sides, about 3-4 minutes each side if using a pan.

  5. Serve: Slice into triangles, serve hot with extra chutney or ketchup on the side.


Swap potato for sweet potato for a slightly sweet, earthy variation. Add beetroot slices or grated carrot for a true Mumbai street-style veggie stack. No sandwich press? Use a heavy pan on top of your toastie while it cooks in a frying pan for the same effect.

Calories: 410
Protein: 10g
Fat: 14g
Carbohydrates: 60g
Fibre: 6g
Salt: 1.2g

In this recipe:

Indian

Absolutely addictive! This is now my go-to toastie!”

Street food lovers, spice fanatics, and anyone who thinks toasties should come with a passport stamp

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