Bombay Sandwich

By Swasthi's Recipes · 15 min

Ingredients

Instructions

1. Boil the potato and beetroot in a pressure cooker or pot until fork-tender but not mushy. Slice the onion, cucumber, tomato, beetroot and potato about 1/4 inch thick. Leave the butter out so it softens.
2. Put the coriander, green chilies, garlic clove, peanuts and cumin into a grinder jar. Add lemon juice and, only if needed, up to 1 to 2 tablespoons of water. Blend to a smooth, thick chutney.
3. Trim the brown edges off the bread. Butter the slices generously, then spread chutney on the buttered side.
4. Layer the potato slices on one slice of bread and sprinkle with 2 to 3 pinches each of chaat masala, roasted cumin powder and a pinch of kala namak (or sandwich masala). Layer the onion, then sprinkle with more spice.
5. Repeat the layers with tomato, then cucumber, sprinkling spices over each layer.
6. Cover with a second bread slice, buttered and spread with chutney on the same side.
7. Secure with toothpicks and cut into squares if you like. Optionally add green chutney or ketchup on top.
8. Serve immediately or as soon as possible.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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