Description

Spice up from sandwich game with our authentic Bombay Sandwich recipe. Whip up our homemade sandwich masala and sandwich chutney for that authentic Mumbai kick. Let's take you to the streets of Mumbai with our Mumbai Sandwich.

Ingredients

Units Scale

Ingredients to make Sandwich Masala

Cumin seeds2 tbsp
Peppercorns 1 tbsp
Fennel seeds 1 tbsp
Dry Mango powder / Amchur powder 1 tbsp
Dried Pomegranate Seeds powdered /Anardana powder 1 tbsp
Hing 1/2 tsp
Black salt 2 tbsp

Ingredients for Sandwich Chutney

Cilantro 1 big bunch
Spinach 6-7 leaves (blanched)
Green chilies 5-6 nos.
Sandwich masala 1/2 tsp
Salt to taste
Roasted chana dal 1 tbsp
Water 1/4 cup

Ingredients for Bombay Sandwich

Bread 2 slices
Butter at room temperature 1 tbsp
Sandwich green chutney from above
Sandwich Masala from above
1 Potato boiled, peeled and sliced
1 Beetroot, boiled peeled and sliced
1 Tomato, sliced
1 Persian Cucumber, sliced
1 Red Onion, peeled and sliced

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Instructions

Making the Chaat Masala

On a pan dry roast, cumin seeds, peppercorns, fennel seeds, until aromatic.
Transfer into a grinder and grind into a fine powder.
Now add dry mango powder, dried pomegranate seeds, asafoetida, black salt, mix all the ingredients well and your sandwich masala is ready.

Prepping the Chutney Sandwich

Take a handful of fresh spinach and cook it in a pan until wilted.
To a blender, add cilantro, green chilies, wilted spinach, chaat masala, roasted channa dal and some water to make a thick chutney the consistency of a paste. This is to make sure the bread doesn't get soggy.

Assembling the Sandwich

Take 4 slices of bread and cut the sides of the bread. Spread butter on the open faces of the bread.

Next, generously spread the green sandwich chutney on all slices.
On two slices, start layering the vegetables in the order of cucumbers, potatoes, tomatoes, beets and onions. Alternate each layer of vegetables with a sprinkle of sandwich masala.
Now place the other slices of bread atop and gently press it. Using a knife slice the sandwich into halves or quarters or triangles.
Serve it on a plate with the sandwich chutney and ketchup. Enjoy.

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Notes

Using a sandwich bread it always preferred.
The green sandwich chutney should be thick and pasty instead of runny or else it will make the sandwich soggy.
Make sure the vegetables are thinly and evenly sliced.
When layering the sandwich, start with sturdier vegetables like cucumbers or beets. Always layer the tomato in the middle of the stack to avoid the bread from adding moisture and making the bread soggy.

Prep Time: 20 minutes
Additional Time: 0 hours
Cook Time: 0 hours
Cuisine: Indian