Bombay Sandwich

Method

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1. Butter one face of every slice of bread and spread green chutney on the other face.

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2. Lay two slices chutney-side up as the base.

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3. Cover with potato slices and dust with chaat masala and salt.

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4. Add cucumber, then tomato, then onion, then beetroot, dusting with chaat masala between layers.

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5. Lay a middle slice on each, chutney-side down, then butter side up.

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6. Add a second set of vegetable layers.

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7. Top with the last slices, chutney-side down.

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8. Press each sandwich in a hot griddle or sandwich press for 4 minutes, until golden and compressed.

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9. Cut into triangles.

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10. Pile sev over the top and serve with ketchup.

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Chef’s Tips

• Butter and chutney on every slice, both faces.
• Slice the vegetables almost transparent.
• Sev on top at the very end.

Pairing Suggestions

• Masala chai
• Cutting chai
• Extra green chutney

Storage & Reheating

Eat immediately. Griddled sandwiches do not keep.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.