Veg Sandwich Recipe | Bombay Sandwich Recipe
The Veg Sandwich Recipe is a well-known Mumbai street food, featuring delicious and flavorful sandwiches prepared with a combination of mixed vegetables such as beetroot, potato, tomato, onion, and cucumber. These vegetables are complemented with butter, green chutney, and a blend of ground spice powders. Popularly known as the Bombay Sandwich, this delightful creation offers a delightful balance of sweetness, saltiness, spiciness, and savory goodness that will surely leave you craving for more!
Ingredients
For Veg Sandwich
- 10 slices white bread or whole wheat, brown bread or any soft bread
- 2 potatoes – small to medium-sized, boiled and sliced into rounds
- 1 beetroot – medium sized, boiled and thinly sliced
- 1 cucumber – thinly sliced
- 1 onion – thinly sliced, small to medium-sized
- 1 tomato – thinly sliced, small to medium-sized
- Butter softened and at room temperature, salted or unsalted, add as required
- chaat masala as required
- black salt as required
- roasted cumin powder as required – optional
- freshly crushed black pepper or ground black pepper powder – optional
- tomato ketchup to be served with the sandwiches
For Making Coriander Chutney
- 1 cup coriander leaves (cilantro) tightly-packed Or ½ cup coriander leaves and ½ cup mint leaves
- ½ to 1 teaspoon chaat masala powder or add as required
- 1 to 2 green chilies you can also add 2 to 3 green chilies
- salt or black salt as per taste
- 1 to 2 teaspoons water for blending or grinding chutney ingredients, optional
Instructions
Making Chutney
- In a mixer or blender, take rinsed coriander leaves, green chilies and chaat masala powder.
- Just add a pinch or two of salt as chaat masala already has salt in it.
- Grind the chutney ingredients till smooth and fine. No need to add water. But if you cannot grind, then add 1 or 2 teaspoons of water.
- Collect the coriander chutney in a bowl.
- Check the taste and add more salt if needed.
- Cover and keep the chutney aside if you are making veg sandwiches immediately or else refrigerate.
Preparing Vegetables
- Boil or steam the beetroot and potatoes till they are tender.You can steam both the veggies in a pan, stove-top pressure cooker or in the instant pot adding water as required.
- When cooled, peel both the vegetables. Then thinly slice the beetroot and slice the potatoes as well.
- Peel and thinly slice onion and cucumber.
- Thinly slice the tomatoes as well. Peel and rinse the onions. Thinly slice the onions.
Making Veg Sandwich
- Trim the edges of the bread slices if you prefer.
- 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 bread slices with the butter and chutney on them.
- Slice into triangles or rectangles.
- Serve Bombay veg sandwich immediately with tomato ketchup and the coriander chutney. Do not let them rest as they become soggy.
Nutrition
Calories: 314kcalCarbohydrates: 47gProtein: 8gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 24mgSodium: 556mgPotassium: 668mgFiber: 5gSugar: 7gVitamin A: 761IUVitamin C: 27mgCalcium: 168mgIron: 14mg
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