Authentic Bombay Grilled Veg SandwichVeg

1

In a pan, dry roast cumin seeds, fennel seeds, cloves, whole peppercorns, and cinnamon strips for 2–3 minutes.

2

Once toasted, remove from heat and allow the ingredients to cool completely.

3

Add amchur (dry mango) powder and black salt to the mixture.

4

Grind everything together until you achieve a fine powder, then set aside.

1

Combine mint leaves, coriander leaves, green chilies, and chopped ginger in a blender.

2

Add lemon juice and black salt.

3

Grind into a smooth paste, adding about a teaspoon of water if necessary to reach the right consistency.

1

Take your slices of white bread and spread a generous amount of butter on each.

2

Apply a thick, even layer of the prepared mint and coriander chutney over the buttered bread.

3

Place slices of boiled potato on one slice and sprinkle with your homemade masala powder.

4

Layer on fresh onion slices and add more masala powder on top.

5

Spread chutney and butter on additional slices of bread to create layers. Place fresh tomato and cucumber slices over the bread, sprinkling each layer with the masala powder for extra flavor.

6

Finish by adding a generous layer of grated mozzarella cheese before closing the sandwich with the final slice of bread.

1

Heat a grill pan and add a generous amount of butter.

2

Place the sandwich on the pan and brush the outer sides of the bread with more butter.

3

Grill until the bottom is a beautiful golden brown, then carefully flip to grill the other side.

4

Once both sides are crispy and golden, remove from the pan, slice in half, and serve hot.