Bombay Sandwich
Ingredients
- 8 pcWhite bread (thick slices)
- 50 gUnsalted butter (softened)
- 1 pcFresh cilantro (whole bunch)
- 0.5 pcMint fresh (leaves only)
- 1 pcHot chili pepper (deseeded)
- 1 pcGarlic (clove degermed)
- 1 tbspLime juice
- 2 pcPotato (boiled and sliced)
- 0.5 pcCucumber (finely sliced)
- 2 pcRound tomato (sliced)
- 1 pcRed onion (finely sliced)
- 1 pcGreen bell pepper (finely sliced)
- 100 gCheddar cheese (grated)
- 1 tspCumin ground
- 1 tbspChaat Masala (for sprinkling)
- 50 gSev (Chickpea flour noodles) (for finishing)
Method
Toasted buttery white bread with a satisfying crunch, layered with fresh vegetables and tender potatoes. The vibrant green chutney provides a sharp, spicy kick that cuts through the starch.
- 1
Blend the cilantro, mint, deseeded chili, garlic, and lime juice. Aim for a smooth, thick paste that coats the back of a spoon.
- 2
Slice the cooked potatoes, cucumber, tomatoes, onion, and bell pepper into very thin rounds. Precise slicing ensures the sandwich stays together.
- 3
Generously butter the bread slices. Spread the chutney on one side. Stack the vegetables, alternating colors, sprinkle with cumin and chaat masala, then add the grated cheddar.
- 4
Heat a pan with a knob of butter. Toast the sandwich until the bread is golden brown and the cheese is melted. Serve immediately, generously sprinkling with sev for the final crunch.
Frequently asked questions
How do you get this dish right?
- Press the sandwich firmly with a spatula while cooking to bind the ingredients together.
- Use day-old bread; it holds up better during cooking and absorbs less fat.
How long does this dish keep?
Eat immediately to enjoy the bread's crunch. Does not store well.
