In a pan, add 2 tbsp jeera, 1 tbsp black peppercorns, 1 tbsp cloves, 1 tbsp fennel seeds, and ½ star anise. Roast on a low flame until aromatic. Transfer to a plate and let it cool.

Then, add the roasted spices to a mixer jar. Add ½ tsp hing, ½ tsp dry ginger powder, 1 tbsp black salt, 2 tbsp amchur powder, and 2 tbsp salt. Grind into a fine powder.

Sandwich masala is ready. Store it in an airtight container.

In a mixer jar, add 2 cups coriander leaves, 5-6 spicy green chilies, 1-inch ginger, 7-8 garlic cloves, some curry leaves, 1 tsp sandwich masala, 1 tbsp lemon juice, a pinch of sugar, 2 bread slices, and ½ cup water. Grind into a smooth paste.

Sandwich chutney is ready.

In a mixing bowl, add 1 cup finely chopped capsicum, 1 cup finely chopped onion, 1 cup finely chopped carrot, and 1 tbsp sandwich masala. Mix well.

Then, add ½ cup prepared green chutney and 1 cup grated cheese. Mix well.

Sandwich stuffing is ready.

Take one bread slice and spread butter on it. Then, spread the sandwich stuffing over it.

Now, take another bread slice, spread butter and sandwich masala on it, and place it over the first slice.

Then, take a third bread slice, apply butter on it, and place it on top to close the sandwich.

A double-layered sandwich is now ready to toast. Trim the edges slightly.

Heat a hand toaster slightly and spread butter on it.

Place the sandwich on it and roast for 7-8 minutes on a medium-low flame until crispy on both sides.

You can also roast the sandwich in a pan. (Refer to the video.)

Serve the veg toast sandwich with green chutney and tomato ketchup.