If you have been to Bombay, you wouldn’t have missed seeing the stalls lined up on the streets making those veg sandwiches. The Chutney calls for Daliya Dal (Roasted Split Gram). You can substitute it with peanuts too. To make it a bright green, Cilantro should be fresh. It is rich with a creamy sauce, and you can adjust the spiciness to your personal preference and tastes! If there is one thing people in India never tire of debating, it is whether Mumbai or Delhi is the better city. More accurately, the argument centres around which metropolis has the better food. Delhi often comes up tops with its incredible range of street eats, but Mumbai trumps any competition when it comes to the sandwich.

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 chilli sauce, tomato ketchup and more chutney.Add lemon or lime: Adding a squeeze of lemon or lime to your Bombay Aloo before serving will brighten up the flavours and add a refreshing zing to the dish. Garam Masala is relatively mild but but has intense spicy taste. The spices are usually roasted to bring out the flavor and aroma. The ground spices can be mixed with water to form a paste. Prepare the stove top toaster/sandwich grill by greasing it with butter/oil. Place the prepared sandwich (with buttered sides of the bread facing outwards) and close it tightly. If there is a lot of filling, it might become difficult to fully close it. Close it as much as possible. Put all the roasted spices and cinnamon, nutmeg into a spice grinder and grind them into a fine powder If you don’t have a stove top or electric sandwich grill, just toast the bread slices on a cast iron pan. Press it hard on top to seal the bread slices.

The sandwich may have come to India through the British, but the people of Mumbai (as Bombay is now called) have added their own fillings and spices to make it their own. Medium version: If you like some heat, use the full amount of cayenne pepper and jalapeno along with 1 ½ to 2 cups of heavy cream. Condiments: Homemade mint or cilantro chutney is traditional. The ketchup just makes it that much more appealing! Just remember to have extra green chutney, tamarind chutney and ketchup for serving. Boil Beetroot and potatoes in a pressure cooker or an instant pot. Once cooked and cooled, peel the skin and thinly slice them. Keep it aside.

More Street Food

We prepare and store Parrapu Podi for lazy or busy days. The powder is mixed with rice with some oil and gives it a delicious flavor. Ingredients To serve Bombay Aloo, try pairing this best-ever potato dish with Dal Makhani, Cucumber Raita, Cumin Rice & Roti to create a fantastic Indian meal combo.

A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect. How to serve The Ultimate Mumbai Sandwich

Potato masala: Aloo masala, or potato masala is a filling of spiced, fluffy potatoes. I cook mine with mustard seeds, coriander seeds and turmeric.

This one is another staple in our house that the kids love to have with their idli and dosa. Ingredients Sambar Masala is used to prepare sambar, a South Indian vegetable stew. As I am married to a South Indian, Sambar Masala is a staple in our house and is made at least 2 times a week.Vegetables: This Sandwich includes beetroots, tomatoes, cucumbers, potatoes, and onions. I add equal amounts of each veggie to this Sandwich, but you can add more or less or leave out any veggies you don’t like. Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand.