Nostalgia is on my mind today. Bombay is famous for its crazy monsoons, cosmopolitan culture and mouth-watering street food. The streets of Bombay are packed with food carts. If you haven’t eaten from these carts you surely have missed out! I have grown up eating this food and have enjoyed every bit of it. These carts sell foods from almost all parts of India. Chaat from the North; Paani puri from the East; Dabeli & Vada Pav from the West; Dosa’s from the South, and not to forget the super delish Bombay Sandwich!
Today, I bring to you my home town’s version of grilled veggie sandwich. Grab a bite after a long day at school or take a pit stop while you shop or relish it after watching a movie. These sandwich carts and vendors are spread out almost in every block of Bombay. The varieties of sandwiches are endless. Here is the list of the top 21 must have sandwiches in Bombay: http://mumbaiboss.com/2012/06/11/mumbais-21-best-sandwiches-2/.
Enjoy the taste of my home town by making this recipe!
Ingredients (for two sandwiches)
For the green chutney (Cilantro and Mint Spread)
1 bunch fresh Cilantro (I just cut the roots out and rinse it very carefully)
5 – 6 hot green chillies (adjust it according to your spice level)
salt to taste
2 tsp sugar
1 tsp cumin seeds
ginger (~1 inch)
3 – 4 strands of fresh mint leaves (if the mint has a strong flavor do not add a lot, as it will overpower the taste of cilantro)
lemon juice to taste
2 tbsp roasted peanuts (de-skinned)
2 tbsp grated coconut
water (enough to grind the above ingredients to a smooth paste)
For the potato masala
2 boiled potatoes (mashed)
1 tsp mustard seeds
1 tsp oil
1 – 2 tsp green chillies (finely chopped)
2 – 3 fresh curry leaves
1 tsp asafoetida
1 – 2 tsp turmeric powder
1 tsp sugar
salt to taste
1 tsp fresh lemon juice
1 tsp finely chopped cilantro
2 tsp of water
For the sandwiches
4 sandwich bread slices of your choice
Butter – to spread on the slices
green chutney and tomato ketchup
10 – 12 slices of cucumber
one big tomato sliced
1 small green bell pepper sliced
1 small red bell pepper sliced
1 small yellow bell pepper sliced
1 small orange pepper sliced
1 small beetroot sliced (blanch the beet root in boiling water for about 5 – 10 minutes)
Method to make the green chutney
Grind all the ingredients of the chutney mentioned above. Use minimal water to grind it to a smooth paste. Keep in mind that you want the chutney to be of a spread consistency.
Method to make the potato masala
In a pan add the oil. Once it is hot add in the asafoetida, mustard seeds and curry leaves. Once the seeds start to crackle, add the green chilies and turmeric. Stir and now add the mashed potatoes, sugar and salt. Mix well. Now add in the water and mix again. Turn of the stove and add the cilantro and lemon juice. Mix well.
How to assemble the sandwich
- Apply butter on each slice.
- Apply green chutney on two slices.
- Apply tomato ketchup on the remaining two slices.
- On each of the green chutney slice, spread the potato masala evenly.
- Now arrange the cucumbers, tomatoes, bell peppers and beetroot on the slice.
- Sprinkle some chaat masala or sandwich masala (available in Indian grocery stores),.
- Now grate some cheese of your liking.
- Now place the tomato ketchup slices on top and press gently.
- Apply some butter on either side of the assembled sandwich and place on your sandwich or panini grill.
- Grill the sandwich for 2 – 4 mins.
Bite into this heavenly bliss!
- You can prepare the green chutney and the potato masala up front. These can be stored and refrigerated for up to 5 days.
- A cup of Chai will be a good accompaniment 🙂