Bombay Vegetable Sandwich Recipe
Recipe type: appetizer, snacks
Prep time: 
Total time: 
  • White sandwich bread, trimmed the edges – as much as you want
  • 2 Boiled potato – round sliced
  • 1 Cucumber – round sliced ( I used Lebanese one)
  • 2 small Tomatoes – round sliced
  • Butter – at room temperature
  • Black pepper & Salt
  • Chaat Masala powder (Available from Indian store)
  • Tomato Ketchup
  • For Green Chutney:
  • 1 bunch of Coriander leaves including stems
  • 2-3 Green Chillies, I used frozen Indian variety -- use lees or more to adjust your spice level.
  • 2 tbsp Peanuts
  • 1 small wedge of Ginger
  • ¼ cup fresh Mints leaves or 2 tbsp dry leaves
  • 1 tsp Sugar
  • Salt - to taste
  • 2 tbsp fresh Lemon juice
  • 1 cup Water
  1. Making green chutney: Grind all the ingredients into smooth paste and keep aside. It should be neither too runny nor thick but easy to spread. However, the fresh tastes best, but you can store in air-tight container for 2 days in refrigerator.
  2. Making sandwich: Place one slice of trimmed bread on flat surface like chopping board or something. Spread butter generously.
  3. Arrange 1-2 slices of potato, cucumber and tomato on bread and sprinkle some salt, pepper and chat masala powder on top of it.
  4. Drizzle some tomato ketch up. Spread a tbsp of green chutney on another slice of bread and place it down on top of vegetables.
  5. You can cut it in half triangle shape for easy to bite. Serve immediately.
  6. Make other sandwich.
  7. Enjoy!
Recipe by Seven Spice at