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Bombay sandwich
Time to cook
10 minutes
Difficulty
Easy
Serves
4
A delightful combination of fresh veggies like cucumber, tomato, potato, layered with green chutneys and salt between toasted bread slices.
Nutrition information
(per serving)
Carbs
33.4
Proteins
7.2
Fats
9.1
Fiber
6.1
245
kcal
Ingredients
Whole wheat bread
4 slice
Green Chutney
0.25 cup
Persian Cucumber
1 Small
Tomatoes
1 tomato
Boiled Potatoes
1 medium
Onion Raw
1 small
Red Bell Pepper
0.5 cup
Avocado
0.5 cup
Beet Roots
1 small
Butter, Salted
2 tsp
Ketchup
2 tbsp
Processed Cheese
0.25 cup
Chaat Masala
1 tsp
Salt
0.25 tsp
Step-by-step instructions to cook
Prep
Peel and thinly slice cucumbers. You may choose to keep the peel on or not.
Peel the boiled potato and thinly slice it.
Steam, peel, and thinly slice the beetroot.
Grate the processed cheese.
Cooking
Apply butter followed by chutney on one side of the bread slices.
Take one slice and start layering veggies starting with beetroot, followed by potatoes, cucumbers, tomatoes, onion, red bell pepper (capsicum), and avocado.
Add the grated cheese ketchup and sprinkle with chaat masala and salt.
Finally, place the second slice of bread, chutney side down over the veggies.
Cut the sandwich in half lengthwise or diagonally and serve immediately.
