Golden Bombay Sandwich With Cilantro-Mint Chutney Recipe
Prep Time:
10 minutes
Cook Time:
40 minutes
Servings:
2 Servings
Ingredients
  • 1 large russet potato
  • 1 cup chopped cilantro
  • ½ cup fresh mint leaves
  • 1 diced green chile
  • 1 garlic clove
  • 1 (½-inch) piece peeled ginger root
  • Juice of ½ lemon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons butter
  • 4 slices bread
  • ½ cup sliced cucumber
  • ¼ cup sliced red onion
  • ½ cup thinly sliced green pepper
  • 1 sliced tomato
  • ½ teaspoon chat masala
  • 2 tablespoons of avocado oil
Directions
  1. Put the potato in a medium-sized pot, cover it with water, and bring to a boil. Lower the heat to medium-low and cook for 15-20 minutes.
  2. While that is cooking, make the chutney by combining the cilantro, mint, green chile, garlic, ginger, lemon juice, salt, pepper, and 3 tablespoons of water in a food processor. Blend until smooth.
  3. Test the potato to see if it is tender by inserting a fork. It should insert and release easily.
  4. Slice the potato into ⅛-inch slices.
  5. Butter one side of the bread slices.
  6. On the unbuttered side, spread some of the chutney on one slice of bread per sandwich.
  7. Now add sliced potato, cucumber, red onion, green pepper, and tomato, and top with a pinch of chat masala. Place the other bread slice on top with the buttered side on the outside.
  8. Add 1 tablespoon of oil to a large skillet and bring heat to medium.
  9. Add one sandwich to the oil and cook for 5 minutes on each side till golden. Repeat with the second sandwich.
  10. Serve the Bombay sandwich with more chutney and ketchup if desired.