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Bombay sandwich
बॉम्बे सँडविच: Mumbai's toasted layered vegetable sandwich with green chutney and sandwich masala
Every busy corner in Mumbai, from Churchgate station to the lanes of Dadar, has a sandwich-wallah with a stack of white bread, a tub of butter, a bowl of green chutney and a cast-iron toaster held over a flame. The Bombay sandwich is built in thin layers of boiled potato, beetroot, cucumber, tomato, onion and green pepper, each layer dusted with a peppery sandwich masala, then toasted until crisp and cut into neat squares. Cheese is grated over the top if you ask. It's a commuter's breakfast, a school snack and a late-night bite after the cinema. Serve with ketchup and more chutney. Chef's tip: slice every vegetable as thin as a coin; thick slices slide out when you bite and stop the sandwich toasting evenly.
- Total time
- 28 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the green chutney
For the sandwich masala
For the sandwiches
Method
0/5 doneStep 1: Blend 1 ⅜ oz fresh coriander, ½ oz fresh mint leaves, 2 green chillies, ⅜ in fresh ginger, 1 tbsp lemon juice, ½ tsp cumin seeds and ½ tsp salt with 1–2 tbsp cold water to a thick, bright green paste. Mix 1 tsp chaat masala, ½ tsp freshly ground black pepper and ½ tsp roasted ground cumin for the sandwich masala.
Step 2: Butter all four 4 white sandwich bread slices right to the edges with half the ½ oz softened butter, then spread each with a thin layer of green chutney. Common mistake: a thick layer of chutney. It soaks the bread and the sandwich goes soggy in the toaster.
Step 3: On two slices, lay 1 potato in a single layer and sprinkle with masala. Add 1 cooked beetroot, then ½ cucumber, sprinkling masala over each layer, then 1 tomato, ½ red onion and ½ green pepper, with a last pinch of masala. Add 1 oz cheddar cheese if using. Close with the other slices, chutney side down.
Step 4: Brush the outside of each sandwich with the rest of the ½ oz softened butter. Toast in a sandwich toaster or a heavy pan over a medium heat, pressing down with a spatula, for 3–4 minutes a side until deep golden and crisp all over.
8 minStep 5: Cut into 4 or 9 squares and serve hot with 4 tbsp tomato ketchup and the rest of the chutney.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 10 g
- Carbs
- 50 g
- Fat
- 20 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bombay sandwich take?
- About 28 minutes in total: 20 minutes to prepare and 8 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of fresh coriander?
- Flat-leaf parsley with a little mint (for people who dislike coriander too).
- What can I use instead of fresh mint leaves?
- Fresh coriander, same amount.
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