Street food with soul—that’s exactly what this Jain-style Bombay Masala Toast brings to your plate. Crispy, spicy, and satisfying, this version skips the onion, garlic, and potato but still delivers all the classic flavors you love.

Whether you’re craving a quick snack, a cozy dinner, or a party appetizer, this toast is your go-to recipe for guilt-free indulgence. Ready to dive in?

Ingredients You’ll Need

For the Masala Filling:

• 1 cup raw banana (boiled & mashed)
• ½ cup boiled green peas (mutter)
• 1 tsp green chili paste (adjust to taste)
• 1 tbsp coriander leaves, chopped
• ½ tsp cumin seeds
• ½ tsp mustard seeds
• ½ tsp turmeric
• ½ tsp red chili powder
• 1 tsp chaat masala
• Salt to taste
• 1 tbsp oil

For the Toast:

• 4–6 slices of bread (white, whole wheat, or multigrain)
• Butter or ghee for toasting (or Jain-friendly vegan butter)
• Green chutney (no garlic)
• Nylon sev for topping
• Tomato slices (thin)
• Cucumber slices (thin)
• Capsicum slices (thin)
• Optional: grated paneer or cheese (Jain-approved)

Step-by-Step Instructions

Step 1: Make the Jain Masala Filling

1. Prep the bananas: Boil, peel, and mash them just like you would with potatoes.
2. Cook the masala:
   • Heat oil in a pan and add mustard seeds and cumin seeds. Let them crackle.
   • Add turmeric, red chili powder, and green chili paste. Sauté for 30 seconds.
   • Add the green peas and sauté for 2–3 minutes.
   • Mix in the mashed banana, salt, chaat masala, and coriander. Stir well and turn off the heat.

Tip: Raw banana mimics the texture of potato while keeping the recipe fully Jain-compliant.

Step 2: Assemble the Toast

1. Spread green chutney on one side of each bread slice.
2. Layer with a generous spoonful of the masala filling and flatten it evenly.
3. Top with tomato, cucumber, and capsicum slices.
4. Optional: Sprinkle some grated paneer or cheese for extra richness.

Step 3: Toast to Perfection

1. On a tawa (griddle):
   • Heat a pan and add a little butter or ghee.
   • Place the sandwich masala-side-up and press gently. Toast the bottom until golden and crisp.
2. In a sandwich toaster:
   • Brush the outside with butter and grill until golden brown lines appear.

Step 4: Garnish & Serve

1. Cut each toast into halves or quarters.
2. Top with nylon sev and a sprinkle of fresh coriander.
3. Serve hot with extra green chutney and Jain-friendly tomato ketchup.

Variations & Ideas

Add-Ons:

• Paneer Masala Toast: Mix crumbled paneer into the banana-pea filling.
• Cheese Burst Toast: Add cheese between two slices for a melty center.
• Minty Twist: Add fresh mint to your chutney for an extra zing.

Bread Choices:

• White, whole wheat, or even multigrain—this recipe works with any bread you like.

Storage & Reheating

These are best enjoyed fresh and hot. But you can make the masala filling ahead of time and refrigerate it for up to 2 days. Perfect for quick snacks or tiffins!

Final Thoughts

Indian street food can be indulgent and mindful at the same time. This Jain Bombay Masala Toast is proof—crunchy, spicy, comforting, and 100% sattvik.

Try it out and bring the flavors of Mumbai home—Jain-style! 💛 Want more Jain-friendly street food recipes? Let us know! 🥪✨