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Picture of a hand holding bombay sandwich toast on a paper plate

Toasted Bombay Sandwich

Right off the streets of bombay, a spicy, masaledar aloo masala is sandwiched between two slices of bread along with sliced veggies and green chutney and grilled to perfection!
Course Snacks & Appetizers
Cuisine Indian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 sandwiches
Calories 296kcal
Author Richa



  • 2 Cups Coriander loosely packed
  • 15-20 Mint Leaves
  • 4-5 Green Chillies
  • 1 Teaspoon Lemon Juice
  • 5-6 Cloves Garlic
  • 1 Tablespoon Roasted Chana Dal
  • ½ Teaspoon Salt
  • 1-2 Tablespoons Water

Aloo Masala

  • 1 Teaspoon Oil
  • 1 Teaspoon Mustard Seeds
  • 1 Tablespoon Ginger Garlic Paste
  • 2 Tablespoons chopped Curry Leaves
  • 2-3 Green Chillies finely chopped
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Coriander Powder
  • ¾ Teaspoon Salt
  • 2 Cups Potato boiled and mashed
  • 2 Teaspoons Chopped Coriander Leaves
  • ¼ Cup Green Peas fresh or frozen


  • 2-3 Tablespoons Butter salted and softened
  • 12 slices White Bread or Sandwich bread
  • 1 Cucumber thinly sliced
  • 2 Tomatoes thinly sliced
  • 1-2 Onions thinly sliced
  • 1 Green Capsicum thinly sliced
  • 2 teaspoon Sandwich Masala optional
  • Sev optional
  • Ketchup optional



  • Add all the ingredients, except lemon juice and water, for the chutney into the small jar or a chutney jar of a mixer grinder. Add 1 tablespoon of water and blend into a light coarse chutney. Only if necessary, add the remaining water.
  • Stir in the lemon juice and mix. Set aside.

Aloo Masala

  • Heat oil in a kadai over medium heat. Add mustard seeds and curry leaves, and allow to splutter.
  • Add ginger garlic paste, green chillies, turmeric powder, red chilli powder and coriander powder. Saute for 1 minutes or until fragrant.
  • Add salt and mashed potatoes and mix to combine. Mash lightly, add a tablespoon of water if necessary.
  • Add green peas and mix to combine. Allow to cook for 2 minutes. Add chopped coriander leaves and combine. Set aside.


  • Using a spoon or butter knife, apply a spoonful of chutney on two slices of bread. On one slice, assemble the sandwich with a spoon of aloo masala, sliced tomato, cucumber, onion and capsicum. Sprinkle some sandwich masala and cover with the other slices.
  • Spread some butter on the outside part of both slices. Grill over a pan or use a sandwich maker and toast until golden brown on both sides, about 2-3 minutes.
  • Cut and smear with some more butter, chutney, ketchup and top it off with some sev. Serve hot!



  • Bread: You can use white bread or sandwich bread which is slightly thicker and larger in size. 
  • Can I make this sandwich without a sandwich press? Yes, you can grill it on the stove. However, I recommend using a sandwich press as it helps hold the masala better, making it neat to serve and eat. 
  • Can this be made without onion and garlic? Yes, you can omit the garlic in the masala and can add extra chopped capsicum for a nice crunch instead of using raw onions. 
  • Can I add cheese? You can top the sandwich however you’d like! Grated cheese would work well both as a filling and a topping. 
  • Can I make this without butter? Butter helps the bread to brown and crisp up well while grilling and this helps to hold the sandwich together - which is important for this recipe as we have a thick filling. If you would like to reduce the butter, you can skip adding it as a topping afterwards.


Calories: 296kcal | Carbohydrates: 51g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 932mg | Potassium: 671mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1556IU | Vitamin C: 247mg | Calcium: 224mg | Iron: 3mg