Bombay veg toast sandwich recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the green chutney:

• 1 cup tightly packed coriander leaves or ½ cup each of mint leaves and coriander leaves
• ½ tsp chaat masala powder
• 1 to 2 green chilies, i added 3 as we like spicy chutney for sandwiches
• salt as required
• 1 or 2 tsp of water for grinding

for the sandwiches:

• 8 to 10 slices of brown, whole wheat, multi grain or white bread
• 1 medium size tomato, thinly sliced
• 1 medium size onion, thinly sliced
• 1 small cucumber, thinly sliced
• 1 boiled beetroot, thinly sliced (optional)
• 1 or 2 boiled potato, thinly sliced
• butter at room temperature, as required
• chaat masala or sandwich masala to sprinkle on the veggies
• black salt or rock salt or regular salt to sprinkle on the veggies

INSTRUCTIONS:

preparing the chutney:

• blend all the ingredients mentioned under the list 'for green chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
• keep the chutney aside.

preparing the sandwiches:

• slice the bread corners if you want. apply butter on the bread slices
• apply the green chutney on the buttered slices.
• place the 2-3 slices of all the veggies alternately on four bread slices.
• sprinkle chaat masala or sandwich masala and black salt on the veggies alternately.
• cover these with the remaining bread slices. now toast the sandwiches in a toaster or grill.
• if using a hand toaster you will have to do it one sandwich at a time. keep the hand toaster on fire. toast one side. when it gets browned, toast the other side. you can easily open the toaster and check if the bread has browned or not.
• remove when done and apply some butter on the top of the hot toast sandwich.
• serve veg toast sandwich with tomato ketchup and some mint cilantro chutney.