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home made sandwich | Recipes | 13926

Published By: User | Naseema Begum

User Location: Gadwal | Telangana | India

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how to make veg sandwich ingredient
Rinse 1 cup of tightly packed coriander leaves (cilantro) and 1 to 2 green chillies in fresh water for a few times. Drain all the water

sandwich dotted with green sauce and ketchup on a white plate
Table of coc
How to Make Veg Sandwich
About This Veg Sandwich
There are many different sandwich recipes served in Mumbai city. But this popular and delicious veg sandwich was one of my favorites during my college days. Whenever I forgot my lunch box, me and my friends would go to a sandwich stall opposite our college and order customized vegetable sandwiches.

My sister is also fond of the toasted version of these sandwiches and always orders them when we go to restaurants and cafes in Mumbai. So this post is dedicated to her.

What You Need?
1. Vegetables: The assorted vegetables that make up the bulk of this sandwich are cucumber, tomatoes, onions, potatoes and beets. A few variations also add green bell pepper.

While you must have not heard of beets being in a sandwich, but this earthy veggie makes these sandwiches from being ordinary to top notch.

The beetroot is boiled and sliced prior to it being layered in the sandwich. These add a lovely sweetness, tying all of the savory and spicy flavors together. I highly recommend adding beetroot for a truly authentic Bombay sandwich recipe that tastes simply awesome.

You do have the option to add or skip any of the veggie you do not like or prefer. But for a well rounded Mumbai street food experience, I suggest to add all the vegetables as listed in the recipe.

2. Coriander Chutney (Cilantro Chutney): The coriander chutney can be prepped a day ahead and stored in the fridge. It is also multi-purpose and can be added to wraps, pakoras or chaat.

Spices and Seasonings: Black salt, and chaat masala add plenty of flavor to this sandwich recipe. You can also add roasted cumin powder, as well as freshly powdered black pepper for more flavor.

3. Chaat Masala: An important ingredient is the Chaat masala powder or Sandwich masala. Chaat masala is a tangy flavorful spice mix that is often sprinkled on Indian snacks. You can easily find chaat masala online or any Indian grocery store if you live outside India.

4. Bread: Soft, fluffy white bread is the unanimous choice of bread to make these Bombay sandwiches. Having said that, feel free to use your preferred bread. For healthy sandwiches, whole wheat bread, multi grain bread, soft rye bread are some nice options.

5. Butter: Dairy butter, typically salted butter is used in this veggie sandwich but you can swap this with vegan butter instead. You can also toast or grill these veg sandwiches if you want more crunch!

These sandwiches are so good that I made them often for brunch or a light lunch or dinner. They also make for a filling, comforting and tasty evening snack.

6: Cheese: A variation of this sandwich recipe also includes cheese. You can choose grated processed cheese or cheddar cheese. In India we use the popular brand of Amul processed cheese.

Step-by-Step Guide
How to Make Veg Sandwich
Make Coriander Chutney
1. Rinse 1 cup of tightly packed coriander leaves (cilantro) and 1 to 2 green chillies in fresh water for a few times. Drain all the water.

Then in a small blender or a chutney grinder jar, add the coriander leaves, ½ teaspoon chaat masala powder and the green chilies (chopped).

You can roughly chop the coriander leaves and green chillies if you prefer. Finally, season everything with a few pinches of salt as chaat masala already has salt in it.

TIP 1: I usually add 2 to 3 green chilies as we prefer a spicy chutney.

TIP 2: You can also add half a portion each of coriander leaves and mint leaves instead of 1 cup of coriander. The mint leaves add a nice minty aroma to the chutney.Blend or grind the chutney ingredients until smooth. Add 1 or 2 teaspoon of water if it is not blending. I did not add water as there was enough moisture from the rinsed coriander leaves which helped the chutney to blend smoothly.

Don’t make this chutney runny or water by adding too much of water.
Add the coriander chutney to a bowl, taste it and add more salt if necessary. Cover and keep the chutney aside if you are making sandwiches immediately or refrigerate.
1. Steam or boil 1 medium-sized beetroot and 2 small to medium potatoes in a steamer or pressure cooker or Instant pot. If you are using a pressure cooker then cook them for 2 to 3 whistles.
Thinly slice 1 medium sized tomato, 1 small or medium sized onion and 1 medium size cucumber.

TIP: Some times you may get bitter cucumbers. To remove the bitterness from the cucumber I follow this method.

First slice the top part. Then add a few slits to the cucumber on top with a knife. Rub the top sliced part with the rest of the cucumber. You will see a froth-like substance on the cucumber.

Doing this gets rid of the bitterness in the cucumber. Slice the frothy part of the cucumber. Rinse and peel it and then thinly sliceHere’s all the thinly sliced veggies on a plate. In clockwise order, there are sliced tomatoes, cucumber, onions, boiled potatoes and beetroot.
Use good quality fresh and soft bread. If you have a loaf then slice it equally. I used homemade White Bread. Slice the edges off if you want. I did not because my homemade bread was soft.

You can also use whole wheat bread, brown bread or multigrain bread or ragi bread (finger millet bread) or rye bread.Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the slices.
Then place 3 to 4 cucumber slices on top of the tomato slices. Then, sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the cucumber slices again.
Place 2 to 3 thinly sliced onion slices.

Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again.
Now add a layer of 2 to 3 boiled potato slices.

Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again.
Cover with the bread slices with the butter and chutney.Slice sandwich into four pieces of rectangles or triangles. If you have larger slices of bread then slice the sandwich into 6 pieces. Serve veg sandwich immediately with extra chutney and Tomato Ketchup. You can also sprinkle fine sev (thin fried gram flour vermicelli) on top when serving.

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