Bombay sandwiches recipe
- Cuisine: Indian
- Makes 4 (cut into 4 pieces)
Mumbai street vendors sell a huge range of sandwiches, and they traditionally cook them using a deep jaffle iron. We have used a pan-frying method for those who don’t own a jaffle iron. Cheese may also be added.
Ingredients4 royal blue or sebago potatoes, peeled, chopped
4 small beetroot bulbs, trimmed
120g ghee or butter
2 tbsp chaat masala spice*
12 slices white bread
125ml (½ cup) mint chutney, plus extra, to serve
½ telegraph cucumber, cut into 16 slices
1 small red onion, thinly sliced
4 small tomatoes, sliced
Tomato sauce, to serve
PreparationPlace potatoes and beetroot in separate saucepans of salted water and bring to the boil. Cook potatoes for 8 minutes and beetroot for 40 minutes or until tender. Drain, return potatoes to saucepan and mash with 40g ghee until smooth. Season with salt and 1 tbsp chaat masala. When cool enough to handle, peel beetroot and cut each bulb into 8 slices.
Preheat oven to 170°C. Spread ghee onto bread slices on one side, then place 4 slices, buttered-side down, on a tray. Spread each slice with 3 tsp mint chutney, then top with mashed potato mixture. Top each sandwich with another slice of ghee-buttered bread, buttered-side down, and spread top of each slice with 3 tsp mint chutney. Top each sandwich with cucumber, onion, beetroot and tomato, and scatter with remaining 1 tbsp chaat masala. Top with remaining 4 slices of bread, buttered-side up. Press lightly to secure filling.
Heat a large cast-iron or non-stick frying pan over high heat. Working 2 sandwiches at a time, cook for 3 minutes each side or until golden. Transfer to a lined oven tray and cook in oven for 5 minutes or until heated through. Cut each sandwich into 4 and serve drizzled with extra mint chutney and tomato sauce.
* Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.
As seen in Feast magazine, Issue 11, pg86.
Photography by Jason Loucas.
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