Bombay Vegetable Sandwich Recipe with Homemade Chutney

What is a Bombay Sandwich

The Bombay Veg Sandwich is an iconic Indian street food that's bold, flavorful, and truly unique. Think of it as an Indian-style veg club sandwich packed with thinly sliced colorful fresh vegetables, butter, spicy green chutney, and a sprinkle of tangy sandwich masala - all layered between soft white bread that's mostly crustless. It's one of the most common and popular street foods of Mumbai.

A traditional Bombay Vegetable Sandwich includes sliced cucumber, tomato, boiled potato, beetroot, onion, butter, green chutney, and chaat masala. Some vendors add sev (crispy chickpea noodles), potato masala, ketchup, extra butter, or grated cheese on top for extra indulgence. It can be enjoyed plain (kaccha Bombay sandwich) or as a grilled vegetable sandwich - both taste amazing! You can also call it Mumbai Club Sandwich, Bombay Toast, Mumbai Veg Toastie, or Indian Subway-style Toast!

You'll find versions of this famous Indian sandwich at restaurants too, but nothing beats the loaded street-style one made fresh at roadside carts across Mumbai. Pair it with hot masala chai for the ultimate nostalgic snack - comforting, satisfying, and bursting with flavor.

The origin of Bombay Sandwich

There are many theories about the origin of the Bombay Toast, but the one I find most believable points to the bustling area near Dalal Street, home to the Bombay Stock Exchange.

Mumbai has always been a busy city where people prefer quick, affordable on-the-go snacks like Vada Pav. Many traders and office-goers in this area were Gujaratis, who are predominantly vegetarian. So instead of meat, they were filled with fresh vegetables, spicy green chutney, tangy masala, and a generous layer of butter - creating what we now know as the classic Bombay Vegetable Sandwich.

Even today, you'll find food carts on almost every street corner in Mumbai. If you want to taste an authentic Indian vegetable sandwich, visit any popular college campus in the city - you're bound to spot a street vendor making this delicious grilled vegetable toast fresh for hungry students.

To make Bombay Sandwich Chutney

I shared the recipe video on how to make Chutney on Instagram and it went viral.

1. Wash and clean the cilantro and mint leaves thoroughly and then add them to a blender jar.
2. Then add roughly chopped green chillies, garlic, and ginger.

3. Add cumin seeds, salt, sugar, and sev.
4. Next, add the torn bread slice and the sandwich masala.

5. Pour in the lemon juice, water, and a few ice cubes to keep the chutney green and fresh.
6. Blend until smooth. Add more water as needed - the chutney should be spreadable, not too thick or too runny. Transfer the sandwich chutney to a bowl and taste. Adjust seasoning if needed.

Best way to slice the vegetables when making Bombay Sandwich

For the perfect Bombay Toast, it's important to slice the vegetables thin and even so they layer neatly and don't overpower the taste.

• Cucumbers, tomatoes, and onions: Use a mandolin slicer or a sharp knife to slice them thinly. Make sure the cucumbers and tomatoes are firm-not soft-so they don't turn mushy. Thinly sliced onions add just the right bite without overwhelming the flavor.
• Beetroot and potatoes: Steam them until they're almost fully cooked. You can use an Idli cooker, pressure cooker, Instant Pot, or microwave. To check doneness, insert a knife-it should glide in easily. Beets take slightly longer to cook than potatoes. To save time, you can also buy precooked beets.
  Once steamed, let them cool completely before peeling and slicing. Slicing them while hot can cause them to break apart, especially the potatoes, making it difficult to get clean, uniform slices. Tip - Steam them the previous day and keep them in the fridge. Slice them the next day.

Properly sliced vegetables are key to making every bite of your Bombay Toast Sandwich satisfying and mess-free!

1. First, spread softened vegan butter evenly over the bread slices. Trimming the crusts is optional. Sprinkle a little sandwich masala on top.
2. Next, spread a generous layer of the prepared sandwich chutney over the buttered bread.
3. Arrange cucumber slices in an even layer, then sprinkle with masala.
4. Add a layer of beetroot slices and sprinkle more masala.

5. Follow with tomato slices.
6. Then add a layer of sliced boiled potatoes, and sprinkle masala.
7. Finally, add the onion slices and a last sprinkle of masala for extra flavor.
8. Top with another slice of bread, also spread with vegan butter and chutney. At this point, you can slice and serve it cold (classic Kaccha Bombay Sandwich) or grill it (before slicing) for extra crispiness. To grill, place it in a panini press and toast until you see golden grill marks. You can also use a grill pan.

Enjoy your toasted hot Bombay Sandwich immediately as is-or give it that full-on Mumbai street food flair!

• Slice and serve: Cut it into halves, quarters, or traingles with a sharp knife. For the authentic street-style touch, top with extra chutney, ketchup, and a handful of crispy sev. Add a side: Serve with potato chips, masala fries, or a small salad for a complete meal. Pair it with coffee, chai, soda, lemonade, or fruit juice.
• Street-style topping: Smear the top of the bread with a bit of vegan butter, green chutney, and ketchup. Sprinkle sev for that signature crunch and visual appeal. You can also add grated cheese on top and serve.

These Mumbai vegetable sandwiches are incredibly versatile-perfect for breakfast, lunch, tea-time snacks, or even dinner. They also pack well for lunchboxes and picnics when assembled properly. It's hearty, satisfying, and can keep you full for hours!

Priya's Recipe Tips 💭

For a cleaner, more traditional look, you can trim the crusts off the bread before assembling. Slice the veggies thin and layer them evenly to get the perfect Mumbai sandwich. Thinly sliced green or red bell peppers add a nice crunch and extra flavor alongside the other veggies. If your green chutney is too runny, add more cilantro or mint leaves and grind again for a thicker consistency. Handful of peanuts or roasted Indian chickpeas without skin can also be added to the chutney.