This Bombay sandwich or masala toast is the best vegetarian sandwich I’ve ever tasted. It’s super delicious, and exploding with flavors.
Have you ever tried this lip-smacking street sandwich? I fell in love with it on the very first bite and it’s awesome. I had no idea a vegetarian sandwich would taste so delicious!
There are plenty of different elements in this bombay sandwich. To be honest, it’s really hard to pick a favorite one. Green chutney, filling, chaat masala, grilled bread – each bite brings an explosion of flavors.
I made a green chutney to spread on the bread slices. It’s basically a chutney made with coriander and mint leaves. This is such a versatile sidedish that you can use as a sandwich spread or dip. The best part is you can make this in a big batch, and freeze in small containers. And it’s ready to use anytime you want.
The potato masala is the key ingredient in the sandwich filling. You can customize all other veggies depending on your liking. Add some grated cheese to the filling for a grilled cheese bombay sandwich. I opted for canned beetroot slices in this recipe. If you want to use fresh beetroot, cook whole beetroot, then peel and slice into thin circles.
Bombay sandwich is usually made with white bread. But I think wholemeal or multigrain would be a healthier option.
Street vendors grill these masala toast sandwiches in a jaffle iron. But I’m going to use a totally different technique. I use this method to make grilled cheese sandwiches, and it involves toasting the sandwiches in a buttered pan over the stove top. I must admit that this technique will give you very crispy bread slices.
Don’t forget to watch the video below.
And here’re the step by step pictures.
To start with, you need to boil the potatoes, make the green chili paste and green chutney.
To boil the potatoes, cut the potatoes into cubes, boil and drain. Set aside.
To make green chili paste, grind together green chili, lemon juice and salt to make a coarse paste. To make the chili less spicy, I removed the seeds from the chili before adding to grinder.
To make the green chutney, grind together coriander (cilantro) leaves, mint leaves, ginger, garlic, lemon juice, and salt to a smooth paste. Do not add water.
Now you can make the potato filling. We are going to use the boiled potatoes and green chili paste in this filling.
To make the potato filling, heat oil and splutter mustard seeds. Fry curry leaves.
Fry green chili paste.
Add potatoes, ground turmeric, and coriander (cilantro) leaves. Mix well. Fry for few minutes.
Lightly mash the potatoes.
Add green peas and mix well. Saute for few minutes.
Potato filling for bombay sandwich is ready. Set aside.
Now all our fillings are ready. Apart from green chutney and potato filling, you’ll also need spreadable butter, and veggies of your choice (I used cucumbers, tomatoes, red onions and beetroot) sliced into circles. You could add your favorite veggies like capsicums (bell peppers) or avocados in the sandwich.
This is how you assemble the sandwich. (You could watch this in the video if you like).
First spread butter on a slice of bread. Then spread with green chutney.
Then place cucumbers and sprinkle with salt. Then comes potato filling, tomatoes, and sprinkle with chaat masala. Next layer is red onions. Place 1 beetroot slice. You can add more if you like. (Add some grated cheese for a cheesy twist).
Now butter another slice of bread and place on top. Spread more butter onto the bread.
Repeat the process to make one more sandwich.
Next is grilling.
To grill the sandwiches, you can either use a sandwich maker or follow my method.
Heat butter in a frying pan. Place the sandwich in the pan. Make sure the heat is low. When one side is brown and crispy, flip over to cook the other side.
Cut the sandwiches in halves. Serve with more green chutney.
- 2 large potatoes, cut into cubes
- 1 large green chili
- ¼ tsp lemon juice
- 1 cup coriander (cilantro) leaves
- ¼ cup mint leaves
- ½ tsp chopped garlic
- ½ tsp chopped ginger
- ¼ tsp lemon juice
- 1 tbsp oil
- ½ tsp mustard seeds
- 1 sprig curry leaves
- ½ cup green peas, frozen (If using fresh, boil separately)
- ¼ tsp ground turmeric
- Juice of half of lemon
- 1 sprig coriander (cilantro) leaves, chopped
- 2 tbsp butter
- 1 cucumber, cut into circles
- 2 large tomatoes, cut into circles
- 1 large red onion, sliced
- 2 beetroot slices (I used canned)
- ½ tsp chaat masala
- Salt to taste
- Place potatoes in a large saucepan. Cover with enough water. Add enough salt. Bring to boil. Cover and simmer 5-8 minutes or until cooked through.
- Place green chilis, lemon juice and salt in a food processor. Grind to a coarse paste. Set aside.
- Grind coriander(cilantro) leaves, mint leaves, garlic, ginger, lemon juice and salt to a smooth paste. Set aside.
- Heat oil in a large frying pan over medium-high heat. Splutter mustard seeds. Add curry leaves, and fry for a minute. Stir in green chili paste. Saute, stirring, for a minute or two. Add potatoes, ground turmeric, lemon juice and chopped coriander (cilantro) leaves. Season with salt. Saute, stirring, for 2-3 minutes. Lightly mash the potatoes. Add green peas. Cook until heated through. Set aside.
- Spread four slices of bread with butter. Spread green chutney on top.
- Divide cucumber slices equally among two bread slices. Sprinkle with salt. Place potato filling on each bread slice. Place tomatoes. Sprinkle with chaat masala. Top with sliced red onions. Place one beetroot slice on each bread. Place the other bread slices on top of the sandwiches. Smear more butter on the top bread slices.
- Heat a frying pan over low heat. Heat 2 teaspoons of butter. Place the sandwiches, one at a time, in the pan. When one side is browned and crispy, flip over to brown the other side.
- Cut the sandwiches in halves. Serve with more green chutney if you like.
Like this bombay sandwich recipe? Then check out other street foods from India: