CORIANDER - 1 CUP

firstly, in a blender take 1 cup coriander and ½ cup mint.

1

LEMON JUICE - 2 TBSP

add 2 tbsp roasted gram dal, 4 chilli, 2 inch ginger, 4 cloves garlic, and 2 tbsp lemon juice.

2

AAMCHUR - HALF TSP

also add ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp aamchur, 1 tsp sugar and ½ tsp salt.

3

BLEND

blend to smooth paste adding 3 tbsp water

4

GREEN CHUTNEY

finally, green chutney recipe can be stored in the refrigerator for a week.

5

MUSTARD - HALF TSP

firstly, in a large kadai heat 2 tbsp oil. add ½ tsp mustard, ½ tsp cumin and pinch hing

6

CURRY LEAVES

also add 2 chilli, 3 clove garlic, 1 inch ginger, few curry leaves and splutter the tempering.

7

TURMERIC - 1/4 TSP

now add ¼ tsp turmeric and saute until the raw aroma disappears.

8

POTATO - 4 BOILED

further add 4 boiled and mashed potato, ½ tsp salt and mix well

9

MIX WELL

mix and mash until everything is well combined.

10

CORIANDER 

additionally, add ½ lemon juice and 2 tbsp coriander.

11

ALOO STUFFING 

1. finally, aloo masala is ready to prepare for a sandwich.

12

BUTTER

firstly, spread butter on 2 slice of bread.

13

GREEN CHUTNEY

also spread green chutney on both the slice of bread.

14

ALOO MASALA

further spread prepared aloo masala on both the slice.

15

TOMATO SLICE

now place tomato slice and sprinkle chaat masala.

16

BEETROOT SLICE

also place beetroot slice, onion slice, capsicum slice, cucumber slice

17

CHAAT MASALA

sprinkle chaat masala and then cover with the other bread slice.

18

CHEESE GRATED

to prepare a cheese masala toast sandwich, top with grated cheese and then cover with bread slice.

19

PERFECTLY GRILLED

spread butter as required and grill golden.

20

CUT HALF

now cut the sandwich into 4 pieces and spread butter and green chutney.

20

SEV

also, top with sev before serving

21

READY TO EAT

finally, enjoy mumbai masala toast sandwich with cutting chai

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