Bombay sandwich
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Bombay sandwich

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Time to cook-icon

Time to cook

10 minutes

Difficulty-icon

Difficulty

Easy

Serves-icon

Serves

2

A delightful combination of fresh veggies like cucumber, tomato, potato, layered with green chutneys and salt between toasted bread slices.

A delightful combination of fresh veggies like cucumber, tomato, potato, layered with green chutneys and salt between toasted bread slices.

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

1

Peel and thinly slice cucumbers. You may choose to keep the peel on or not.

2

Peel the boiled potato and thinly slice it.

3

Steam, peel, and thinly slice the beetroot.

4

Grate the processed cheese.

Cooking

1

Apply butter followed by chutney on one side of the bread slices.

2

Take one slice and start layering veggies starting with beetroot, followed by potatoes, cucumbers, tomatoes, onion, red bell pepper (capsicum), and avocado.

3

Add the grated cheese ketchup and sprinkle with chaat masala and salt.

4

Finally, place the second slice of bread, chutney side down over the veggies.

5

Cut the sandwich in half lengthwise or diagonally and serve immediately.

Nutrition information

(per serving)

Carbs

Carbs

31.7

Proteins

Proteins

7.1

Fats

Fats

9.3

Fiber

Fiber

6.0

239

kcal

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