A crispy coating, green chutney filled sponge bread, layered with the crunch of fresh cucumber, tomatoes, onions and boiled potatoes – this homestyle version of Bombay sandwich is what makes for a perfect snack when hunger strikes. It is so easy to put together, and makes for a filling meal. I absolutely cannot get enough of this Bombay sandwich, and I resort to it very often. It is also very easy to assemble if you have all the ingredients lying in your fridge.
Keep that green chutney and sliced vegetables ready, and assemble this delicious sandwich in 5 minutes or less. I love grilling it slightly on my cast iron skillet before serving. But it tastes good even without it. The sev on the side is an option if you want it, I have kept mine simple here.
Hope you try out this easy and drop dead gorgeous version of a Bombay sandwich. This is how I make it. Simple, elegant and so wholesome!
Ingredients in this Bombay Sandwich
There are a few things to take care of to make this street style Bombay sandwich at home. Here are the ingredients to look at:
- Use white bread for authentic taste
Bombay sandwich tastes best when made with white bread. You can use whole grain bread to make it healthier, but it won’t taste as authentic. But it is an option.
- Chat masala
Chat masala is India’s umami and a must in this Bombay sandwich. Keep it ready for generous sprinkle. This sandwich combines chat masala with black salt to give it that extra street-style kick.
- Softened butter
Softened butter is a major ingredient in this Bombay sandwich. The key is to have it at room temperature, so that you can easily spread it around with a butter knife. If you are planning to make this sandwich, take your butter out of the fridge at least 3-4 hours in advance.
- Green chutney
Green chutney is every Indian household’s go-to way to spice meals up. This Bombay sandwich celebrates the desi green chutney by adding it to every layer of the bread. It’s made with a mixture of mint leaves, coriander leaves, ginger, garlic, salt, lime juice, green chillies and chaat masala. I have used coriander, but you can use a mix of coriander and mint just mint leaves.
Here’s a look at the recipe:
Preparation time – 10 minutes
Cook time – 10 minutes
Serves – 2
For the green chutney:
- 1 cup fresh coriander leaves (include the stems)
- 1/2 inch ginger
- 3-4 garlic cloves
- 1 tsp chat masala
- 2-4 green chillies (based on the level of heat you prefer)
- 1 tbsp lime juice
- 2 tbsp water
For the sandwich:
- 3 slices of white bread
- Softened butter
- Cucumber slices (1/2 cucumber)
- Tomato slices (1/2 tomato)
- Sliced boiled potatoes (1 medium potato)
- 1 tbsp chat masala
- Black salt, to taste
- To make the green chutney, combine all the ingredients and blend until smooth. You can adjust the level of heat or salt as per your preference. Set the chutney aside.
- Take three slices of jumbo white bread. Cut the edges off with a knife. Apply softened butter on each slice.
- Apply the green chutney generously on top of the butter on one slice. Top it off with sliced boiled potatoes and sliced tomatoes.
- Season with chat masala and black salt.
- Add the other layer of bread, with the butter side facing down. Add more green chutney on the other side of the second bread slice.
- Layer the second slice with sliced cucumbers and onion rings. Season with chat masala and black salt.
- Use the third slice to cover the sandwich. Press hard or keep a heavy pan on it to let it settle.
- You can enjoy it as it is, or grill it.
- For grilling, heat butter in a pan. Carefully place the sandwich and let it toast for a few minutes on one side till it turns crunchy. Keep the flame at medium.
- Apply butter on the top side of the sandwich. And then flip it to grill the other side till it turns golden brown and crunchy.
- Cut the sandwich into halves or quarters and enjoy! You can also use toothpicks to keep the sandwich and fillings in balance.
- If you want to serve it Bombay style, sprinkle some sev on top!