Bombay Sandwich Recipe (Street Style)

bombay veg sandwich dotted with green chutney and tomato ketchup on a white plate.

4.92 from 23 votes

Bombay Sandwich Recipe (Street Style)

This Bombay Sandwich Recipe is a popular Mumbai street food of flavorful and tasty sandwiches made with mix vegetables like beetroot, potato, tomato, onion and cucumber paired with butter, green chutney and a few ground spice powders. Also famous as the Mumbai Sandwich, this is a sweet, salty, spicy and savory recipe filled with a flavor that will leave you wanting for more!

Prep Time20

Cook Time15

Total Time35

Course: Breakfast, Snacks

Cuisine: Indian, Mumbai Street Food

Diet: Vegetarian

Difficulty Level: Moderate

Servings: sandwiches

Calories: 314kcal

Author: Dassana Amit

Ingredients

For sandwiches

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 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

US Customary - Metric

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 these 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 bombay 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 Sandwich immediately with tomato ketchup and the coriander chutney. Do not let them rest as they become soggy.

Video

Notes

You can cook the potato in the microwave. Wash the potato well. Prick the potatoes with a fork and microwave in the oven for 4 to 5 minutes.
When the beetroot and potatoes are getting cooked, you can slice the other vegetables and make the green chutney.
You can use whole wheat bread or brown bread or multigrain bread or white bread. But the best taste in this sandwich comes with white bread and this is how it is made by the street food vendors in Mumbai.
Dairy butter is used in these sandwiches. But you could easily use vegan butter.
You can also toast or grill these sandwiches if you prefer.

Nutrition