Serves 4
20 min
Bombay Vegetable Sandwich
Recipe GLPRdc807ad5ca5d84
A vibrant Indian-style vegetable sandwich featuring layers of fresh and boiled vegetables seasoned with a homemade spiced masala. Aromatic cumin, fennel, cinnamon, and cloves are toasted and ground to create a unique flavor profile. Fresh cilantro and mint chutney adds brightness, while cool slices of potato, beetroot, cucumber, and tomato provide texture and freshness. Serve warm with ketchup for a satisfying vegetarian snack or light meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 tablespoons Cumin seeds
1 teaspoon Fennel seeds
1 teaspoon Black peppercorns
½ inch stick Cinnamon stick, broken into small pieces
½ teaspoon Cloves
½ teaspoon Dried mango powder (aamchur)
½ teaspoon Chaat masala
1 teaspoon Black salt (kala namak)
1 cup Cilantro leaves, finely chopped
1 cup Mint leaves, finely chopped
2½ Fresh green chilies, finely minced
¼ inch piece Fresh ginger, finely minced
1½ teaspoon Fresh lemon juice
8 Bread slices
as needed Butter, at room temperature
1 Potato, medium, boiled, peeled, and thinly sliced
1 Beetroot, medium, boiled, peeled, and thinly sliced
½ Cucumber, medium, peeled and thinly sliced
1 Tomato, medium, thinly sliced
1 Onion, small, thinly sliced
as needed Ketchup
Directions
Heat a dry skillet over medium heat. Add cumin seeds, fennel seeds, black peppercorns, cinnamon pieces, and cloves. Toast, stirring continuously for 2–3 minutes until fragrant and lightly colored. Transfer to a plate and cool completely. Once cool, grind the spices into a fine powder and combine with aamchur, chaat masala, and black salt. Set the sandwich masala aside.
Prepare the chutney: In a blender or food processor, combine cilantro, mint, green chilies, minced ginger, and lemon juice. Blend into a smooth paste, adding just a splash of water if needed to aid grinding. Transfer to a small bowl.
Prepare all vegetables: Slice the boiled and cooled potato, beetroot, cucumber (peeled), tomato, and onion into thin, even slices. Arrange them on a cutting board or plate for easy assembly.
If desired, trim the crusts from the bread slices. Lay out 8 bread slices on a work surface.
Spread a thin layer of softened butter on both sides of each bread slice. Spread a layer of the cilantro-mint chutney on one slice of buttered bread. If desired, add a thin layer of ketchup on top of the chutney.
Arrange the vegetable slices in single layers on the buttered bread, starting with potato, then beetroot, cucumber, tomato, and onion, slightly overlapping for coverage. Sprinkle a generous pinch of the sandwich masala over each vegetable layer.
Place a second buttered and chutney-spread bread slice on top of the vegetables, buttered side down, to close the sandwich. Press gently to hold the layers together.
Cut the sandwich diagonally into triangles or into quarters as desired. Serve immediately with additional ketchup and a light sprinkle of sandwich masala on top.
