Vegetable Sandwich| Bombay Sandwich

I write this post gripped in a wave of nostalgia, flooded with fond memories of the times when we were living in Ahmedabad. I love the diverse street food the city has to offer, and the fact that you could have a delicious meal in just about 30 rupees (I’m talking pre-2009). I’m not sure if things have changed now, but I am definitely sure that the city still continues to offer some brilliant street food that does not cost an arm and a leg. The recipe I’m going to share with you all today is for Bombay Sandwich or Vegetable Sandwich, the way I grew up eating it, something I dearly love.

Bombay Sandwich aka Vegetable Sandwich

What is a Bombay Sandwich?

It is a kind of sandwich made using vegetables, hugely popular in Mumbai. It’s available by the street-side and in several restaurants in Mumbai, and the same goes for Ahmedabad as well. Bombay Sandwich aka Mumbai Sandwich aka Vegetable Sandwich is a big-time favourite in Ahmedabad as well.

The Bombay Sandwich most commonly contains slices of cucumber, onion, tomato, boiled beetroot and potato – with so many veggies going in, this is a healthy sandwich I say! 😜 There’s butter and spicy green chutney going in too, which makes the sandwich super delicious. In Ahmedabad, the sandwich would be served without toasting, on a little square of newspaper, with tomato ketchup on top, over which thin sev would generously be drizzled. It would be served freshly made, with a flourish of chaat masala on top – a veritable treat in itself.

#CookInAJiffy with Foodie Monday Blog Hop

As a teenager in Ahmedabad, I remember making a hearty meal of two of these sandwiches, from Ajit’s, my favourite stall on Ashram Road. I would visit at least once a week, but now, I don’t know if the stall still exists. Anyhow, my visits taught me what an absolute breeze a Bombay Sandwich is to whip up, delish as it is. As I moved to Bangalore, I started making it myself and it was an instant hit with my extended family. I continue to make it often – it’s comfort food for when  I’m not feeling great, it’s an easy meal on days when I don’t really want to cook.

When #CookInAJiffy was announced as the theme for Foodie Monday Blog Hop this week, I instantly knew that I had to write about my beloved Vegetable Sandwich aka Bombay Sandwich. The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday.

It was Sujata ji, the talented blogger at Batter Up With Sujata, who suggested the theme for the week. I love the innovative recipes Sujata ji comes up with, like these Semolina Blueberry Custard Cupcakes and Eggless Fresh Fruit Cake With Black Carrot.

How to make Vegetable Sandwich

Here is how to go about it.

Ingredients (makes 4 sandwiches):

1. 8 slices of bread

2. Salted butter, as needed 

3. Green chutney, as needed

4. 1 small beetroot 

5. 1 small potato 

6. 1 small English cucumber 

7. 1 small tomato 

8. 1 small onion 

9. A little chaat masala, to drizzle on the sandwiches

10. Fine sev, as needed (optional)

11. Tomato ketchup, as needed

Method:

1. Cut the potato into two halves. Transfer to a vessel, and add in enough water to cover the potato halves. Place the vessel in a pressure cooker. Pressure cook for 4 whistles or till well cooked. Let the pressure release naturally.

2. Similarly, cut the beetroot into two halves. Transfer to a vessel, and add in enough water to cover the beetroot fully. Place the vessel in a pressure cooker. Pressure cook for 4 whistles or till well cooked. Let the pressure release naturally.

3. When the pressure from the cooker has completely gone down, peel the potato and beetroot. Cut both the potato and beetroot into  slices. Keep aside.

4. While the pressure is going down, prep the other veggies we will need to use in the sandwich. Chop the cucumber and tomato into thin slices. Peel the onion and cut into thin rounds. Keep aside. 

Left top and bottom: Steps 1 and 2, Right top and centre: Steps 3, Bottom right: Step 4

5. Spread some butter evenly on one slice of bread. Spread some green chutney evenly on the other slice. 

6. Place the bread slice with green chutney on a plate. Arrange a couple of slices of the boiled potato and beetroot on top of the green chutney. Then, spread a few slices of tomato, onion and cucumber on top of this. Drizzle some tomato ketchup on top of this and sprinkle a bit of chaat masala. (Avoid the ketchup and chaat masala if you are planning to use sev).

Top left: Step 5, Right top and centre: Step 6, Bottom right and bottom left: Step 7 (using sev)

7. Now, close the sandwich using the other bread slice which has butter spread over it. If you are using sev, drizzle some tomato ketchup over the sandwich. Sprinkle a generous quantity of sev over the ketchup and add some chaat masala. Serve the sandwich immediately.

The making of a Vegetable Sandwich, without sev

8. Prepare sandwiches from all the slices of bread, in a similar manner. Cut each sandwich into 4 pieces, and serve immediately.

Tips & Tricks

1. You can use any type of bread you prefer. Ideally, use a good-quality, whole wheat bread made without artificial colouring or flavouring agents, which is free of preservatives.

2. For best results, slice the vegetables thinly.

3. Use the fine variety of sev, popularly called ‘zini sev‘ or ‘nylon sev‘, for best results. It is a bit tough to find in Bangalore, though. The nylon sev from Garden is quite good, but it’s not easy to come across it. Make the sandwich without the sev for a healthier alternative – it still tastes awesome!

4. Here’s a detailed recipe for green chutney, the way I make it. I use the same chutney for my chaats and sandwiches. Keep the chutney thick for best results. A watery chutney will make the sandwich soggy.

5. I prefer having this Bombay Sandwich as is, without grilling. However, you may grill them if you so prefer.

6. Use the no-seed variety of cucumber – also called ‘English cucumber’ or ‘European cucumber’ – for best results.

7. The Bombay Sandwich is best consumed immediately after preparing.

8. I don’t cut off the edges of the bread slices. You may, if you prefer to do so.
9. You can make the sandwich sans onion, if you so prefer. The green chutney can also be made without onion and garlic, if you don’t prefer using them.

10. I have used Amul salted butter and home-made tomato ketchup here. You may use a store-bought version of the latter instead, too.

Did you like this recipe? Do tell me, in your comments!