Round Bombay Sandwich recipe
Nutritious & Healthy – Made with whole wheat bread, veggies, and minimal oil.
Ingredients
For the Potato Filling
- 2 boiled potatoes finely chopped
- 1 tsp cumin seeds jeera
- 3 chopped green chilies
- ¾ cup boiled & mashed green peas
- 3 tsp dried mango powder amchur
- 1 tbsp chopped coriander dhania
- ½ tsp nigella seeds kalonji
- 1 tsp oil
- Salt to taste
For the Sandwiches
- 10 slices brown bread lightly buttered
- 5 tsp tomato ketchup
For Garnishing
- Grated carrots
- Finely chopped lettuce leaves
Instructions
Prepare the Potato Filling
- Heat 1 tsp oil in a pan and add cumin seeds (jeera). Sauté until they turn brown.1 tsp oil, 1 tsp cumin seeds
- Add green chilies and sauté for a few seconds.3 chopped green chilies
- Stir in boiled peas, amchur, nigella seeds, coriander, and salt. Mix well.¾ cup boiled & mashed green peas, 3 tsp dried mango powder, 1 tbsp chopped coriander, ½ tsp nigella seeds, Salt
- Finally, add chopped boiled potatoes and mix everything. Cook for 2 minutes, then let it cool.2 boiled potatoes
- Divide the mixture into 5 equal portions.
Assemble the Sandwiches
- Using a round cutter (or a glass), cut each brown bread slice into a circle.10 slices brown bread
- Apply butter on one side of 5 bread rounds.10 slices brown bread
- Apply tomato ketchup on one side of the remaining 5 bread rounds.5 tsp tomato ketchup
- Place potato filling on the buttered side of each bread round.
- Sprinkle grated carrots and chopped lettuce on top.Grated carrots
- Cover with another bread round (ketchup side facing inwards) to form a sandwich.Finely chopped lettuce leaves
Serve & Enjoy!
- Serve immediately with mint chutney or ketchup.
- Enjoy with masala chai or fresh juice for a complete meal!