Bombay Sandwich Recipe (Street Style)
User Reviews
4.8
Bombay Sandwich Recipe (Street Style)
Description
This sandwich features soft white bread layered with thinly sliced and boiled vegetables such as potatoes and beetroot, along with crisp cucumber, onion, and tomato slices. The bread is spread with butter and a green coriander chutney made from coriander leaves, green chilies, chaat masala, and salt that adds brightness and heat. The chaat masala, black salt, and optional spices provide a tangy and subtly spicy seasoning that characterizes the street-style flavor.
The mixing of boiled and fresh vegetables creates a combination of soft and crunchy textures, complemented by the creamy butter and vibrant chutney. It's commonly enjoyed fresh but can be toasted or grilled for a warm variation. Accompanying the sandwich with tomato ketchup is traditional in Mumbai street food culture.
The recipe notes suggest microwaving potatoes for convenience and indicate that while white bread gives the most authentic flavor, whole wheat or multigrain breads can be used. Vegan butter substitutions are possible for a dairy-free option.
Ingredients
For sandwiches
- 10 lices white bread or whole wheat, brown bread or any soft bread
- 2 potato 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
- cumin powder as required - optional, roasted
- black pepper or ground black pepper powder - optional, freshly crushed
- tomato ketchup to be served with the sandwiches
For coriander chutney
- 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
Instructions
Making chutney
- In a mixer or blender, take rinsed coriander leaves, green chilies and chaat masala powder.
- Just add a pinch or two of salt as chaat masala already has salt in it.
- 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.
- Collect the coriander chutney in a bowl.
- Check the taste and add more salt if needed.
- Cover and keep the chutney aside if you are making these sandwiches immediately or else refrigerate.
Preparing Vegetables
- Boil or steam the beetroot and potatoes till they are tender. You can steam both the veggies in a pan, stove-top pressure cooker or in the instant pot adding water as required.
- When cooled, peel both the vegetables. Then thinly slice the beetroot and slice the potatoes as well.
- Peel and thinly slice onion and cucumber.
- Thinly slice the tomatoes as well. Peel and rinse the onions. Thinly slice the onions.
Making bombay sandwich
- Trim the edges of the bread slices if you prefer.
- Butter the bread slices evenly and very well.
- Now apply the coriander chutney to the slices.
- Place all the veggie slices one by one.
- Sprinkle the black salt and chaat masala on each one of them or alternately.
- Cover the sandwich with the bread slices with the butter and chutney on them.
- Slice into triangles or rectangles.
- Serve Bombay Sandwich immediately with tomato ketchup and the coriander chutney. Do not let them rest as they become soggy.
Notes
- Potatoes can be microwaved by washing, pricking with a fork, and cooking for 4 to 5 minutes to speed preparation.
- While white bread is traditional and preferred for taste, whole wheat, brown, or multigrain breads are acceptable alternatives.
- Dairy butter is traditional but vegan butter can be used without impacting flavor much.
- These sandwiches can be toasted or grilled if preferred, adding warmth and slight crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5sandwiches
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 556mg | 23% |
| Potassium | 668mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 761IU | 15% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 27mg | 30% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 19µg | |
| Calcium | 168mg | 17% |
| Vitamin B9 (Folate) | 106µg | |
| Iron | 14mg | 78% |
| Magnesium | 51mg | 13% |
| Phosphorus | 138mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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