Bombay sandwich is a delicious & popular sandwich made with green chutney and lots of veggies. These sandwiches are not only common on the streets of Mumbai, but can also be found in most Indian restaurants, chaat centers and even in tea shops. Most people love to enjoy these with a cup of Indian masala chai.
Bombay is the former name of Mumbai. Hence the name. Making these Bombay sandwiches is easy. All you need is some boiled or steamed veggies and green chutney.
These are best to eat right away after making. But they also keep good for about 2 hours. They are great to carry to work or enjoy at home for a snack.
Preparation
1. Keep all the veggies ready. We will need boiled potatoes, boiled beetroot, sliced onions, tomatoes and if you like capsicum too. I haven’t used beetroot here.
2. While the veggies boil, make the green chutney. Add coriander and mint leaves to a blender jar along with fried gram or half bread slice, salt, green chilies, ginger and garlic. Add lemon juice towards the end and blend once more. The chutney must be thick and of spreading consistency.
Do not make it thin else the bread turns soggy. You can store this in a clean dry glass jar. Refrigerate and use up with in 3 to 4 days. For detailed step by step photos you can also check this green chutney recipe.
3. We need soft butter. So while the veggies get steamed, keep the butter out of the fridge.
How to make bombay sandwich
4. Remove the edges of the bread. Smear butter on one side of the slices.
5. Smear the green chutney evenly.
6. Place beets, potatoes, onions, tomatoes and cucumber. Sprinkle chat masala or sandwich masala over each layer of the veggies.
7. I used chaat masala, cumin powder and black salt.
8. Cover with the other buttered slice. You can also toast it in a griller.
Cut to triangles or squares. Bombay sandwich is ready.
Tips to make bombay sandwich
Choice of bread: Street side Bombay sandwich is made with white bread. But for the homemade version to make it a bit healthier you can also use whole grain bread.
Veggies: These sandwiches need a combination of boiled/ steamed veggies & raw veggies. Boiled potato is the main veggie and cucumber, onions and tomatoes are used raw. You can also use boiled beetroot and capsicum.
Green chutney is a condiment made by blending coriander, mint leaves, chilies and few other basic ingredients. While the veggies steam you can make the green chutney. You can also make it ahead & refrigerate.
Spice powder: Sandwich masala is the key spice powder used in bombay sandwiches. If you do not have this then chaat masala, rock salt and roasted cumin powder can be used as a substitute.
There are many kinds of bombay sandwiches. You can grill these and make grilled sandwiches. You can also add some cheese inside and grill.
More sandwich recipes
Grilled sandwich
Mushroom sandwich
Potato sandwich
Recipe card
Bombay sandwich recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 potato medium , boiled or steamed
- ½ beetroot medium , boiled sliced (optional)
- 1 tomato sliced
- 1 onion medium , sliced
- 1 Cucumber medium , sliced
- ½ tsp chat masala or sandwich masala
- ½ tsp cumin / jeera powder
- 4 to 6 slices Bread
- Butter as needed (softened)
For the green chutney
- 1 cups coriander
- ½ cup mint / pudina
- ½ bread slice or 1 tbsp fried gram
- ½ tsp cumin / jeera
- 2 green chilies hot, (adjust as needed)
- 1 garlic clove / lahsun, small
- ¼ inch ginger / adrak
- Lemon juice as desired
Instructions
Preparation
- Keep the butter out of the fridge to soften.
- Boil Potatoes, beets in what ever way you like. They need to be firm and not soggy or mushy.
- I steam them in a cooker until fork tender.
- Slice the onions, cucumber, tomatoes and boiled beets and potatoes.
- Make the green chutney by blending all the ingredients without adding water first.
- Then sprinkle water as needed and blend until thick and smooth.
- Do not make it runny otherwise the sandwiches will turn soggy.
How to make bombay sandwich
- Smear the soft butter over the bread. Then smear the chutney evenly.
- Layer the veggies potatoes and then sprinkle a dash of chat masala and cumin powder.
- Similarly layer onions, beets, cucumber and then tomatoes.
- Sprinkle chat masala or sandwich masala and cumin powder over each layer of veggies.
- Cover with another slice.
- If desired smear more butter on top.
- Cut to triangles or squares with a bread knife.
- Serve bombay sandwich within 2 hours.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Bread toast Panna vendama??
Yum! I made it and it was so good! I had to buy green chutney because my mint plant is small and here you can only buy small packages of mint. I also bought a can of sliced beets because I have never cooked them before. I know you did not include them, but I think I need to eat them. This is a good way to eat more vegetables. I toasted it and it was very good.
With the leftover vegetables, I think I have a week’s worth of sandwiches!
Glad to know! Yes next time try boiling the whole potatoes and beetroot together so you can use fresh instead of canned. You can cool and refrigerate the leftover beetroot. Happy to know you liked the sandwiches.
🙂
Do you slice the potatoes and then boil them, or do you boil them and slice afterwards?
I boil the whole potatoes first. Then peel and slice them.
Hi, Swasthi. Simply Awesome recipe.
Hi Farida
Thank you!
Supper
Thanks
This is an excellent recipe. Can you tell me the total cost of this recipe
Hi
Thanks. I haven’t calculated
Excellent recipes…
Thank you