INGREDIENTS
8 to 10 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 small to medium onion thinly sliced
1 medium tomato, thinly sliced
butter softened and at room temperature, salted or unsalted, as required
chaat masala as required
black salt to taste
roasted cumin powder as required- optional
freshly milled black pepper – optional
tomato ketchup or sauce to be served with the sandwiches
for the mint cilantro chutney:
1 cup tightly packed coriander leaves
½ tsp chaat masala powder
1 to 2 green chilies
salt or black salt as per taste
Method
making the mint cilantro chutney
in a mixie 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 in the refrigerator.
preparing the veggies:
boil or steam the beetroot and potatoes till they are tender.
once cooled, thinly slice the beetroot and slice the potatoes.
peel and thinly slice onion and cucumber. thinly slice the tomatoe as well.
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 triangles and rectangles.
serve veg sandwich immediately with tomato ketchup and the coriander chutney
