Masala sandwiches or otherwise known as toasted sandwiches, toasties, etc. These are little pockets of heaven if you ask me. They are quick to make and the filling can be whatever you choose. They are favourite with everyone and go down really well with the kids.
In this recipe I have used left over bateta nu shak and given it a makeover with onions and spices. You can use any leftover curry or vegetables, toss them with some onions and spices and you have a mouth-watering masala toasted sandwich in minutes. Ensure that your curry or vegetables are still edible before reheating with additional ingredients.
When cooking this, I use white bread but you can use which ever type of bread you like. The use of butter on the outside of the bread allows it toast nicely, making it crispy yet soft.
My mum calls the recipe a lazy cooks day! Purely because you do not need to make rotli’s but you can have an Indian meal in minutes.
Serve these hot with masala chai and chutney of your choice.
Leftover curry (bateta nu shak)
½ cup green peas (optional)
1 tablespoon olive oil
1 large brown onion
1 teaspoon cumin seeds
Pinch of asafetida
1 ½ teaspoon garam masala
Salt and pepper to taste
- Chop or use a mini chopper for the onion. Ensure they are very finely chopped. Set aside.
- Heat olive oil in a large pan and at a medium heat cumin seeds and asafoetida. Allow them to become aromatic.
- Add all chopped onion to the pan.
- Cook until translucent and quantity has reduced in size.
- Add left over curry and combine well with the onions. Add a little water if required.
- Add half cup of green peas (fresh or frozen) and mix well.
- Add salt and garam masala powder and mix well.
- Cook the sandwich filling for 10-12 minutes uncovered on a medium heat. Stir occasionally.
- Butter one side of the bread and place on toaster.
- Add sandwich filling and cover with another buttered bread facing up.
- Cook as per sandwich toaster instructions until golden brown in colour.
Serve this with a fresh green leaf salad and chutney or your choice.