Mumbai
World Sandwich Day: Mumbai Sandwich Recipe
Everyone who’s ever tasted the buttery, delicious Mumbai sandwich can never forget it. To recreate the magic at home, here’s a delicious recipe that comes quite close to the original sandwich.
Prep Time | 10 minutes |
Cook Time | 5 minutes |
Servings |
sandwich
MetricUS Imperial
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Ingredients
For The Sandwich
- 2 slices bread
- 2 tbsp butter
- 1 tbsp coriander chutney
- 1 tbsp garlic chutney
- 2 large slices boiled potato
- 4 slices tomato
- 2 large slice onion
- 2 slices Beetroot
- Salt for seasoning
- chaat masala for seasoning
- 4 tbsp grated cheese
For The Coriander Chutney
- 1 cup coriander leaves
- 1/2 tsp chaat masala
- 2 green chillies
- 1/2 slice Lemon juice
- 2 tsp Water
- Salt for seasoning
For The Garlic Chutney
- 7 Dry Red Chillies
- 1/2 cup warm water
- 8 cloves garlic
- 1 inch Ginger
- 1/4 tsp Cumin powder
- 1 tsp chaat masala
- 1/2 tsp sugar
- 1/2 tsp Salt
- 1/4 cup Water
- 1 tbsp Lemon juice
Ingredients
For The Sandwich
For The Coriander Chutney
For The Garlic Chutney
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Instructions
- Soak the red chillies in the warm water for sometime.
- Meanwhile, chop the coriander and add it to a blender along with the other coriander chutney ingredients and blend till smooth.
- Keep the coriander chutney aside and drain the red chillies.
- Now add the chillies into another blender along with the other garlic chutney ingredients except the lemon juice and blend till you get a smooth paste.
- Mix in the lemon juice and set the chutney aside.
- Begin making the sandwich by spreading 1/2 tbsp of butter on both slices.
- Spread both the chutneys as per how spicy you like your sandwich.
- Place the boiled potato slices, tomato slices, onion slices and the beetroot on one of the slices.
- Season with the chaat masala and salt.
- At this point you can add the grated cheese on the inside but Mumbai street sandwich vendors put it on top of the grilled sandwich.
- Cover the stuffed slice with the second one and apply butter on the outer surfaces of the bread slices.
- Now place the sandwich in a jaffle maker or a regular electronic grill and cook till you get a brown, crisp bread on both sides.
- Place the sandwich on a plate, slather with butter and grated cheese and cut it into six equal pieces using a sharp knife.
- Serve with a dollop of both the chutneys on the side.