Vegetable sandwich

Vegetable sandwich

The great Bombay street sandwich

By
From
Mr Todiwala's Bombay
Makes
4
Photographer
Helen Cathcart

This is some sandwich, and the recipe varies from stall owner to stall owner. To have it plain, toasted, grilled or griddled is entirely the customer’s choice here. In fact, in Bombay we used to get an option for butter too. One was a margarine-type homogenised spread known as Rita Butter and the other, of course, proper butter.

For the filling, everything here can be optional but this is our favourite combination. A word about the onions: we Indians simply love them raw, though in the West people are more worried about ‘onion breath’, which we seldom worry about, so you may wish to use less than we suggest. Beetroot is also optional but gives great colour, texture and taste.

The bread of Bombay is also a famous part of this sandwich and is a unique-sized loaf, smaller than European loaves. A medium-sized slice of Western bread is the best alternative for this.

Masala

Ingredients

Quantity Ingredient
1 teaspoon salt
1/2 teaspoon chilli powder
1 teaspoon dried mango powder
1/2 teaspoon cumin seeds, toasted and crushed

Chutney

Quantity Ingredient
3-4 mint sprigs, leaves picked
4-5 coriander sprigs
1 thin green chilli, seeded, if liked, and chopped
2 teaspoons caster sugar
3/4 teaspoon cumin seeds, toasted and crushed
salt, to taste
1/2 lime, juiced

To make the sandwich

Quantity Ingredient
butter
12 medium, soft white bread slices
1 beetroot, cooked and sliced
2 large waxy potatoes, boiled, peeled and sliced
3-4 tomatoes, sliced
2 red onions, sliced
1 small cucumber, sliced

To serve

Quantity Ingredient
tomato ketchup, if serving the sandwich toasted

Method

  1. First mix all the masala ingredients together in a small bowl. Place in a salt or pepper shaker, if liked (or you can just sprinkle it by hand when the time comes).
  2. Next make the chutney. Blitz all the ingredients in a blender or small food processor.
  3. Now for the sandwich. Butter the bread, then smear the hot mint chutney over. Top 4 slices with sliced beetroot then potato, then top with another slice of buttered chutneyed bread. Sprinkle with some masala, then another buttered slice. Layer onion, tomato and cucumber on this. Sprinkle with more masala and the final slices of bread, chutney sides down.
  4. Press down and either cut each sandwich into quarters and serve or toast in a sandwich toaster, under a grill or on a griddle and serve hot with tomato ketchup.
  5. For a milder sandwich, omit the masala or just sprinkle a little on the finished sandwich.
  6. You can make the sandwich with toasted bread instead of toasting it later but cooking it filled changes and intensifies the flavours.
Tags:
Mr
Todiwala
Todiwalas
Todiwala's
Indian
India
Bombay
Mumbai
Asia
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