Bombay Vegetable Sandwich Recipe with Homemade Chutney
Bombay Sandwich Recipe — This iconic Indian snack is a street food favorite from Mumbai! A bold, flavorful vegetable sandwich layered with fresh veggies, spiced green chutney, butter, and sandwich masala. Pressed between soft bread and toasted until golden and crispy, this grilled vegetable sandwich is quick, dairy-free, and ready in just 20 minutes. Perfect for tea-time snacks, lunchboxes, or picnics — bring the taste of Mumbai street food to your kitchen today!
Servings 3 sandwiches
Calories 391.43kcal
Equipment
Ingredients
To make Sandwich Chutney
- 1 bunch cilantro
- ¼ cup mint leaves
- 2-3 cloves garlic
- 2 green chillies
- 1 inch ginger
- 1 teaspoon cumin seeds
- 1 tablespoon thin sev or roasted chana dal or daliya
- salt
- ½ teaspoon sugar
- 1 slice bread, roughly torn
- 1 teaspoon sandwich masala
- 1 tablespoon lemon juice
- 3-4 ice cubes
- ¼ cup water
To make Bombay Sandwich
- 6 bread slices
- 2 tablespoon vegan butter
- ¼ cup Sandwich chutney
- 1 cup cucumber thinly sliced
- 1 cup tomato thinly sliced
- 1 beetroot, steamed thinly sliced
- 2 potatoes, steamed thinly sliced
- 1 onion thinly sliced
- 1 tablespoon sandwich masala
- 2 tablespoon thin sev optional
Instructions
To make Sandwich Chutney
- Wash and clean the cilantro and mint leaves thoroughly and then add them to a blender jar.
- Then add roughly chopped green chillies, garlic, and ginger.
- Add cumin seeds, salt, sugar, and sev.
- Next, add the torn bread slice. Sprinkle in the sandwich masala.
- Pour in the lemon juice, water, and a few ice cubes to keep the chutney green and fresh.
- 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.
To make Bombay Sandwich
- For the perfect Bombay Sandwich, it's important to slice the vegetables - cucumber, steamed beetroot, onions, tomato, and steamed potatoes thin and even so they layer neatly and don’t overpower the sandwich.
- Spread softened vegan butter evenly over the bread slices. Trimming the crusts is optional. Sprinkle a little sandwich masala on top.
- Next, spread a generous layer of the prepared sandwich chutney over the buttered bread.
- Arrange cucumber slices in an even layer, then sprinkle with masala.
- Add a layer of beetroot slices and sprinkle more masala.
- Follow with tomato slices.
- Then add a layer of sliced boiled potatoes, and sprinkle masala.
- Finally, add the onion slices and a last sprinkle of masala for extra flavor.
- Top with another slice of bread, also spread with vegan butter and chutney. At this point, you can slice and serve it as is (classic Kaccha Bombay Sandwich) or grill it (before slicing) for extra crispiness. To grill, place the sandwich in a panini press and toast until you see golden grill marks. You can also use a grill pan. Then slice and serve.
Notes
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.
Nutrition
Calories: 391.43kcal | Carbohydrates: 63.52g | Protein: 10.4g | Fat: 10.59g | Saturated Fat: 3.48g | Sodium: 1285.66mg | Potassium: 1011.59mg | Fiber: 8.55g | Sugar: 12.11g | Vitamin A: 2223.58IU | Vitamin C: 48.33mg | Calcium: 125.92mg | Iron: 3.58mg