Do you have a craving for a little something crunchy, spicy, and packed with flavor? Indian street food is here to your rescue, and while you might find tons of options there if there's one you wouldn't want to miss, it is this- the classic Bombay sandwich.
What's best is the fact that you can whip this up super quick and play around with the fillings too!
What's So Special About the Bombay Sandwich?
So you've had tons of different sandwiches, and you're probably wondering what's so special about this one. Well, what sets this sandwich apart from the rest is its spiced potato mixture. Boiled potatoes are first smashed and then mixed with spices, spread on some white bread, layered with chutneys and sliced veggies, and then toasted until hot and crisp before being served.
One bite of the Bombay sandwich is literally an explosion of flavors in your mouth, no less! It's a classic street food that really packs in the classic flavors of Indian all in one single bite.
We don't share a lot of sandwiches here, but this is a favorite. If you want something else for your menu that is flavorful and handheld, you might want to try this Lebanese beef shawarma recipe. So tasty!
Two parts make up the sandwich- the spicy potato mixture and the other add ons. If you want, you can skip the potato mixture and substitute it with boiled potato slices instead.
For Potato masala
- Olive oil
- Mustard seeds
- Curry leaves
- Green chiles
- Potatoes (cooked)
- Turmeric powder
- Fresh coriander leaves
For Assembling Sandwich
- Sandwich bread
- Unsalted butter
- Green bell pepper
- Red onion
- Chaat masala
- Ground cumin (roasted)
- Cheese (preferred type)
- Green coriander chutney
Kitchen Tools Needed
How to Make Potato Masala for Sandwich
In a medium skillet, heat olive oil over medium heat. Add in the mustard seeds, curry leaves, and asafoetida and saute for 1 to 2 minutes just until the seeds begin to crackle.
Next, add the green chile and peas and cook for an additional 1 to 2 minutes, stirring regularly.
To the skillet, add the cooked mashed potatoes and stir to combine well.
Then, add in the spices, mix well, and cook for another 2 minutes until aromatic, making sure to stir occasionally.
Add in the chopped coriander leaves, stir, then set aside to cool.
How to Assemble Bombay Sandwich
Spread a generous amount of butter onto one side of the two slices of bread.
Next, spread on green chutney. Use a little or a lot depending upon your preferences.
Top one side of the bread with sliced onion. Then add sliced tomato.
Add green bell pepper slices.
And add sliced beetroot.
Now, spread the potato masala on top of the vegetables.
Sprinkle the top of the potato masala with some cumin, chaat masala, and salt.
Next, add a slice of cheese and close the sandwich.
Melt butter in a small skillet, then toast each side of the bread for 1 to 2 minutes until just golden and crisp.
Cut the sandwich in half and serve with chutney or ketchup on the side.
There are many variations of the green coriander chutney. It is typically made with a combination of fresh coriander, green chiles, garlic, salt, and lemon juice that have been processed or blended until a smooth texture. Experiment with ingredients to create the desired texture and flavor you want on your sandwich.
While typically made with basic white sandwich bread, you can make these sandwiches with any bread you prefer. Whole wheat, white, whole grain, or oat bread can all be used. The bread is just the base for the delicious filling.
There is no right or wrong answer. Bombay sandwiches are made with any number of cheeses, just make sure what you choose will melt nicely. American cheese, cheddar cheese, mozzarella cheese, provolone cheese, and swiss cheese are all complimentary to the flavors and great options.
While you can save the sandwich for later, reheating the toast and cheese can be troublesome. It is best to just make enough to eat when you are ready, and store the individual ingredients in an airtight container in the refrigerator until ready to assemble.
Tips to Make the Sandwich
If you walk through the busy streets of Bombay (also known as Mumbai), you'll find many different street stalls offering this delicacy. That means you'll also find many different variations and ingredients being layered between the white bread slices.
Here are a few tips and tricks to make your Bombay sandwich a success.
- You can prep for the sandwich in advance. Make the potato filling and the chutney a day before and refrigerate it. After that, it is all a matter of spreading them both on the bread slices, layering up with the sliced veggies and toasting the sandwich.
- Make sure you slice the veggies thinly, and that the veggies you're using are fresh. They'll add a nice element of crunch to the sandwich.
- If you don't have a regular sandwich toaster, you can grease the sides of the bread and toast it in a panini maker too.
- Load up on the veggies to make the sandwich healthier. Sliced cucumber and bell peppers also taste great when added to it. You can also consider replacing the white bread with multigrain or whole wheat bread.
- Don't have the time to make some green chutney? You can use your pesto too! Just make sure you add in some chillies or add in anything that gives the sandwich a bit of spicy kick to it.
- Got some black salt? Sprinkle some on the sandwich before you top it with the slice of bread, and then serve. It adds a nice touch of tanginess to the sandwich, and really takes it to the next level.
- Chopped scallions also make for an excellent addition to this sandwich. You can mix them into the potato mixture or layer them up with the sliced veggies before you toast the sandwich- whatever you prefer.
- Remember to assemble and toast the sandwich right before you plan to serve or consume it. The Bombay sandwich isn't one of those sandwiches that you can make in advance and have later- it'll get soggy pretty quick.
- Sprinkle some Indian chaat masala on the top for some added flavor!
Serving Ideas & Suggestions
Looking for some inspiration and ideas to serve the Bombay sandwich? Here are a few cool ones to get started on.
- Pair the sandwich with 2-3 different dips or chutneys, and some potato chips on the side.
- To wash it down, you can whip up a quick refreshing drink of tamarind cooler or some good old mango lassi.
Planning to try your hands at some more Indian street foods? You might want to try out some crunchy papdi chaat or an easy aloo tikki chaat. They are both incredibly easy to prepare and taste out-of-the-world delicious.
Classic Indian Bombay Sandwich Recipe
Ingredients for Potato Masala
To Assemble Sandwich
- 4 slices Sandwich bread
- 4 tbsp Unsalted butter
- ¼ Green bell pepper sliced
- ¼ Onion Sliced
- ¼ Tomato sliced
- 1 Beetroot sliced
- 1 tsp Chaat masala
- 1 tsp Cumin powder
- As per taste Salt
- 2 slices Cheddar cheese
- For spread Green coriander chutney
- For spread Tomato ketchup
How to Make Potato Masala
- In a medium skillet, heat olive oil over medium heat. Add in the mustard seeds, curry leaves, and asafoetida and saute for 1 to 2 minutes just until the seeds begin to crackle.
- Next, add the green chile and peas and cook for an additional 1 to 2 minutes, stirring regularly.
- To the skillet, add the cooked mashed potatoes and stir to combine well.
- Then, add in the spices, mix well, and cook for another 2 minutes until aromatic, making sure to stir occasionally.
- Add in the chopped coriander leaves, stir, then set aside to cool.
How to Assemble a Toasted Bombay Sandwich
- Spread a generous amount of butter onto one side of the two slices of bread.
- Next, spread on green chutney. Use a little or a lot depending upon your preferences.
- Top one side of the bread with sliced onion, tomato, bell pepper slices, and beetroot slices.
- Now, spread the potato masala on top of the vegetables.
- Sprinkle the top of the potato masala with some cumin, chaat masala, and salt.
- Next, add a slice of cheese and close the sandwich.
- Melt butter in a small skillet, then toast each side of the bread for 1 to 2 minutes until just golden and crisp.
- Cut the sandwich in half and serve with chutney or ketchup on the side.