Recipe by: Aastha Mayank Raheja

Source: family recipe

Serves: 4-5


  • 8-10 slices of bread (white/brown)
  • 1 small to medium sliced onion
  • 1 small sliced capsicum
  • 2 small to medium potatoes, boiled, sliced into rounds
  • 1 cucumber, thinly sliced
  • 1 small to medium onion, thinly sliced
  • 1 medium tomato, thinly sliced
  • butter softened at room temperature, as desired
  • Chaat masala (spice blend) as required
  • Black pepper, as desired
  • Tomato ketchup or sauce to be served with the sandwiches.

Ingredients (Mint Cilantro Chutney)

  • 1 cup tightly packed coriander leaves,
  • 1 – 2 green chilies,
  • salt or black salt to taste
  • ½ lemon
  • handful of mint leaves
  • 2 tsp water, only if mixture is too dry

Instructions (Mint Cilantro Chutney)

  • In a mixer or blender, grind all the above ingredients to a smooth paste using no water or just about 1 to 2 tsp water.  Keep in an airtight container and refrigerate.   Chutney can be used immediately or can be stored  for a couple of days

Instructions (Making the Sandwich)

  • Trim (optional) the edges of the bread slices and toast if you want it to be hot and crispy.
  • Spread the butter in the bread slices evenly and very well. Then, apply the coriander chutney to the slices.
  • Place all the veggie slices one on top of the other. Sprinkle the black pepper and chaat masala on each one of them or alternately.
  • Cover the sandwich with the other bread slice. Slice the sandwich into triangles/rectangles.
  • Serve sandwich immediately with tomato ketchup and the coriander chutney.

Download PDF here: Indian Bombay Sandwich Aastha Mayank Raheja