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Masala Sandwich Recipe

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Adjust Servings:
4 tbsp mint
8 bread slices
2 onions chopped
2 tsp chat masala
salt to taste
2 tsp red chili powder
2 tsp coriander chopped
4 green chilis chopped
1 tsp garam masala
4 potatoes boiled
200 g paneer grated
4 tbsp butter

Nutritional information

502.47 g
60.89 g
87.39 g
1879 mg
136 mg

Masala Sandwich Recipe

  • Veg
  • 15 mins
  • Serves 4
  • Easy



Any food is incomplete without spices. In fact, every cuisine from countries like Ethiopia, Indonesia and India are known to use a lot of spices in their food than many other countries, even the most loved Italian and Mexican cuisines. Masala sandwich originated from India and is one of the easiest recipes that you can add to your breakfast, lunch or even dinner! All the ingredients you will find are almost used in all variations of sandwiches, except the garam masala or mixed spices powder and chat masala which are used only in Indian snack. Chat masala is made from dried mango powder, cumin, coriander, dried ginger, salt, black pepper, asafetida, and chili powder and that gives it a spicy, tangy flavor which makes all the difference.

Health Benefits

Mint is a calming herb and also a good source of vitamin A. It helps to protect from night blindness and eyesight. It is a potent source of antioxidants. It relieves from indigestion problems. Inhaling the aroma of essential oils from this plant can provide health benefits including brain function.

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How to make Masala Sandwich recipe

  • To a bowl, add grated potato, garam masala, chopped green chilies, chopped coriander, red chili powder, salt, chat masala, chopped onion and mix it well.
  • Spread butter on the bread slices.
  • On a bread slice, spread the potato mixture.
  • To another bread slice, spread the mint chutney and the grated paneer.
  • Grill for 2 minutes till the breads becomes crisp and golden.
  • Serve it with tomato ketchup.


In South Australia, there is a local variant of the roll, partially like the club sandwich. In this recipe, the bread roll is sliced three times with parallel cuts, and filling is put in the first and third openings, but not the second. This makes the resulting double cut roll easier to handle: the top half and the bottom half are eaten separately.

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