4.8 from 54 votes
Bombay Sandwich Recipe (Street Style)
The Bombay Sandwich combines layers of boiled potato, beetroot, cucumber, tomato, and onion between slices of soft white bread spread with butter and a tangy coriander chutney. Spiced with chaat masala, black salt, and optional cumin and black pepper, this street-style sandwich offers a refreshing and savory bite with a variety of textures from crisp to soft. This versatile sandwich can be eaten as a snack or light meal and served with ketchup or additional chutney.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
5
sandwiches
Calories:
314 kcal
Course:
Breakfast, Snacks
Cuisine:
Indian
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.
Cup of Yum
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
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
Nutrition Facts
Serving: 5 sandwiches
Amount Per Serving
Calories 314
% 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.