I got the base recipe from R’s mom but I thought of trying this sandwich, either with Dabeli potato filling or samosa potato filling. But to my luck, I didn’t have any beets when I prepared those two recipes. When I was chatting with my friend (who gave me the Chivda recipe) regarding this Bombay sandwich recipe, she suggested the boiled potato slices instead of mashed potato curry. And also asked me to try it with Amul cheese and butter to make it utterly butterly delicious. :-) I usually buy unsalted butter from Costco and prepare ghee. So for this recipe I went with Amul cheese and butter and luckily the Indian grocery stores here had both. I am still a novice food photographer and I am experimenting and learning photography each and every day. I wasn’t satisfied with the initial pictures as I messed up my setup. Since it is an “Under 30 minutes” recipe, I thought of preparing the sandwich again and click new set of pictures. I did prepare the recipe, but didn’t get a chance to click it again properly. With a big event coming up, either I am running like a headless chicken or glued with my laptop, coding. That’s why I kept postponing the recipe and finally gave up and here I am with my initial set pictures. I am hoping to update the pics soon. Ingredients:
Medium size Potato – 1 Medium size beetroot – 1 Medium size onion – 1 Medium size tomato – 1 Green chutney – 1 tsp for each sandwich Amul Cheese Slices – 1 for each sandwich Butter – as required for spreading Salt and pepper to sprinkle (I didn’t use any) Water for steaming the veggies.
Method: Prep-Work:
Prepare the green chutney or store bought ones works fine too. Slice the tomatoes and onions into thin round slices. Make sure the butter is at room temperature. Remove the brown edges from the bread. (This is optional)
Boiling Beets and Potatoes: I felt slicing the veggies and then steaming them was pretty easy. But you can try the other way round too.
Peel the potato and beet skin. Slice them into thin rounds using the slicer. In a microwave safe bowl, add the sliced potatoes and add about 1 cup of water and microwave for 5 minutes or until the potato slices are tender. Similarly in a microwave safe bowl, add the sliced beets and add about 1 cup of water and microwave for 5 minutes or until the beet slices are tender.
Steps:
Set all the ingredients ready like below. First apply butter on one slice of the bread and then green chutney on the other slice. Layer the veggies in your preferred order.
Finally add cheese and close the sandwich and toast them. I used my toaster or you can grill them on stove top also.
Toast them until the cheese melts.
Enjoy hot with ketchup.
Notes:
Instead of potato slices, potato curry can be used. Sprinkle salt and pepper as required. Cabbage slices and bell peppers can be added too. Any cheese of your choice can be used. If you can’t find cheese slice, you can use grated cheese too.
📖 Recipe
