Vegetable Masala Sandwich also known as Bombay Sandwich, with Mint Chutney and loads of Vegetables stacked up

1. 2 slices of bread (white or brown)
2. 2 medium potatoes (boiled & mashed)
3. Butter for toasting
4. 1 small onion, sliced into rings.
5. 1 small capsicum, sliced into rings.
6. 1/2 tsp ginger-garlic paste
7. 1/2 cup fresh cilantro chutney (green chutney)
8. 1 green chili (finely chopped, optional)
9. 1/2 tsp turmeric powder
10. 1/2 tsp red chili powder
11. 1/2 tsp garam masala
12. 1/2 tsp cumin seeds
13. 1 tbsp oil
14. Optional: sliced cucumber, tomato, onion, beetroot, grated cheese
15. Salt to taste

Prepare the Masala Stuffing

1. Heat oil in a pan over medium heat and add cumin seeds.
2. Add onions and ginger-garlic paste. Sauté until the onions turn golden brown.
3. Add capsicum and green chili. Cook for 2–3 minutes.
4. Mix in turmeric powder, red chili powder, garam masala, and salt.
5. Add the boiled and mashed potatoes. Mix well and cook for 2–3 minutes.
6. Garnish with chopped cilantro and allow the mixture to cool.

Assemble the Sandwich

1. Spread butter evenly on the bread slices.
2. Spread a layer of green chutney over the buttered side.
3. Add a generous layer of the prepared potato masala on one slice.
4. Top with cucumber, tomato, onion, beetroot, or grated cheese if desired.
5. Cover with the second bread slice, chutney side facing down.

Toast the Sandwich

1. Place the sandwich in a sandwich maker, grill pan, or toaster.
2. Toast until golden brown, crisp, and heated through.
3. Cut into halves or quarters and serve hot with ketchup or green chutney.

Final Product