Bombay Sandwich

Ingredients

For the chutney:
2 cups coriander leaves
3 tbsp blanched spinach puree (see Note)
5 ice cubes
6 green chilies
6 garlic cloves
2 tsp minced fresh ginger
2 tsp chaat masala
½ tbsp chickpea flour
salt to taste

For the sandwich:
3 tbsp unsalted butter, softened
6 slices of white bread
½ cup thinly sliced onions
½ cup thinly sliced boiled potato
½ cup thinly sliced tomato
½ cup thinly sliced cucumber
½ cup sliced capsicum (red pepper) (optional)
½ cup grated cheese
1 tbsp chaat masala
salt and pepper to taste
chilli sauce and tomato ketchup for serving

Method

Step 1
To make the chutney, grind the coriander leaves and spinach puree in a food processor with the ice cubes, green chilies, garlic, minced ginger, chaat masala and chickpea flour until a fine paste forms. Add salt to taste.

Step 2
To make the sandwiches, butter both sides of each slice of bread and liberally spread with the chutney.

Step 3
To assemble, layer three slices of bread with the onions, potatoes, tomatoes, cucumbers and capsicum. Generously sprinkle the cheese over the vegetables, then sprinkle with chaat masala, salt and pepper. Cover each with another slice of bread.

Step 4
Grill the sandwiches in a sandwich machine or panini maker. You can also toast the sandwiches on a grill pan, carefully turning them once to achieve an even char on the bread. Cut into pieces and serve hot with chili sauce, tomato ketchup and more chutney.

Note
To make spinach puree, add chopped spinach to a pot of boiling water for 1 minute. Drain and puree.

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recipe by Sonal ved