Bombay masala grilled sandwich is Mumbai's iconic street food that has captured hearts across India and beyond. This vegetarian sandwich is packed with a lot of flavours stemming from tangy green chutney made with fresh coriander and mint, a spiced potato filling tempered with mustard seeds and curry leaves, fresh vegetables, and the signature chaat masala seasoning. What sets it apart is the grilling technique that creates perfectly crispy, buttery bread with a soft, flavourful interior. Street vendors in Mumbai traditionally make these in jaffle irons, but pan-grilling works equally well.
Cut the potatoes into medium-sized cubes. Add them to a saucepan with enough water to cover them and add salt. Bring to a boil, then cover and simmer for 5-8 minutes until potatoes are cooked but not mushy. They should be firm enough to hold shape. Drain completely and set aside to cool slightly.
Description - Step 2
Make the green chilli paste
Remove seeds from green chilli if you prefer less heat. Place green chilli, lemon juice, and a pinch of salt in a small grinder or food processor. Grind to make a coarse paste. Don't add water. The paste should be thick and spicy. Set aside in a small bowl.
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Prepare the green chutney
Add coriander leaves, mint leaves, garlic, ginger, lemon juice, and salt to a food processor and mix. Grind to make a smooth, thick paste. Do not add water, as this will make the chutney runny and the sandwich soggy. Scrape down sides if needed. The chutney should be green and aromatic. Transfer to a bowl and set aside.
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Make the potato filling
Add 1 tablespoon of oil to a large frying pan over medium-high heat. Add mustard seeds and let them splutter. Add curry leaves and fry for 30 seconds until aromatic. Add the green chilli paste and sauté for 1-2 minutes, stirring continuously. Add boiled potatoes, ground turmeric, and chopped coriander leaves. Season with salt. Mix well and sauté for 2-3 minutes. Lightly mash the potatoes with the back of a spoon, leaving some chunks. Add green peas and lemon juice. Cook for 2 minutes until peas are heated. Remove from heat and set aside to cool slightly.
Description - Step 5
Assemble the sandwiches
Lay out 4 bread slices. Spread butter on all 4 slices, then spread green chutney generously on each. On 2 slices, arrange cucumber circles and sprinkle with a pinch of salt. Add a generous layer of potato filling, spreading evenly. Top with tomato slices and sprinkle with chaat masala. Add a layer of sliced red onions and place 1 beetroot slice on each. Top with the remaining 2 bread slices (buttered and chutney side down). Press gently. Spread more butter on the top surface of both sandwiches.
Description - Step 6
Grill the sandwiches
Heat a large frying pan or griddle over low to medium-low heat. Add 1-2 teaspoons of butter and let it melt. Carefully place one sandwich at a time in the pan (butter side down). Press gently with a spatula. Cook for 3-4 minutes until the bottom is golden brown and crispy. Carefully flip the sandwich and cook the other side for another 3-4 minutes until equally crispy and golden. The heat must be low to ensure the bread doesn't burn while the filling heats. Remove from the pan and repeat with the second sandwich. Serve them hot, while they’re crispy.
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Indian
Intermediate
Appetizer
