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!

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Total time: 35 minutes
  • Yield: 5 · 5 sandwiches
  • Category: Breakfast, Snacks
  • Cuisine: Indian, Mumbai Street Food

Ingredients

  • 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)
  • 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)

Method

Making chutney

  1. In a mixer or blender, take rinsed coriander leaves, green chilies and chaat masala powder.
  2. Just add a pinch or two of salt as chaat masala already has salt in it.
  3. 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.
  4. Collect the coriander chutney in a bowl.
  5. Check the taste and add more salt if needed.
  6. Cover and keep the chutney aside if you are making these sandwiches immediately or else refrigerate.

Preparing Vegetables

  1. Boil or steam the beetroot and potatoes till they are tender. You can steam both the vegetables in a pan, stove-top pressure cooker or in the instant pot adding water as required.
  2. When cooled, peel both the vegetables. Then thinly slice the beetroot and slice the potatoes as well.
  3. Peel and thinly slice onion and cucumber.
  4. Thinly slice the tomatoes as well. Peel and rinse the onions. Thinly slice the onions.

Making bombay sandwich

  1. Trim the edges of the bread slices if you prefer.
  2. Butter the bread slices evenly and very well.
  3. Now apply the coriander chutney to the slices.
  4. Place all the vegetable slices one by one.
  5. Sprinkle the black salt and chaat masala on each one of them or alternately.
  6. Cover the sandwich with the bread slices with the butter and chutney on them.
  7. Slice into triangles or rectangles.
  8. Serve Bombay Sandwich immediately with tomato ketchup and the coriander chutney. Do not let them rest as they become soggy.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.