Recipe by: Aastha Mayank Raheja
Source: family recipe
- 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