Bread
Bombay Veg Sandwich Recipe
Prep Time | 20 minutes |
Cook Time | 15 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 8 slices of white or brown bread
- 2 small to medium potatoes boiled and sliced into rounds
- 1 medium sized beetroot boiled and thinly sliced
- 1 cucumber thinly sliced
- 1 medium onion thinly sliced
- 1 medium tomato thinly sliced
- butter
- chaat masala as required
- Black Salt to taste
- Roasted cumin powder as required optional
- Freshly milled black pepper optional
- Tomato ketchup
- for the mint cilantro chutney
- 1 cup tightly packed coriander leaves
- tsp ½chaat masala powder
- 2 Green chilies
- salt to taste
Ingredients
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Instructions
Making the mint cilantro chutney
- In a blender grind all the chutney ingredients to a smooth paste using no water or just about 1 to 2 tsp water. Keep in an airtight container in the refrigerator.
Assembling the bombay sandwich
- Trim the edges of the bread slices if you want.
- Butter the bread slices evenly and very well.
- Now apply the coriander chutney to the slices.
- Place all the veggie slices one by one.
- Sprinkle the black salt and chaat masala on each one of them or alternately.
- Cover the sandwich with the other bread slices.
- Slice the sandwich into rectangles.
- Serve immediately with tomato ketchup and the coriander chutney.