bombay veg sandwich , how to make vegetable sandwich
Need a dairy free, lacto ovo vegetarian, and vegan main course? bombay veg sandwich , how to make vegetable sandwich could be an outstanding recipe to try. This recipe makes 4 servings with 433 calories, 24g of protein, and 6g of fat each. For $5.21 per serving, this recipe covers 56% of your daily requirements of vitamins and minerals. Head to the store and pick up potatoes, cucumber, beetroot, and a few other things to make it today. 415 people were impressed by this recipe. It is brought to you by Veg Recipes of India. From preparation to the plate, this recipe takes approximately 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is great. Try bombay veg toast sandwich , how to make vegetable toast sandwich, veg grilled sandwich | bombay vegetable grilled sandwich, and Bombay Veg Sandwich for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
½ tsp chaat masala powder
tomato ketchup or sauce to be served with the sandwiches
1 medium sized beetroot, boiled and thinly sliced
8 to 10 slices of white or brown bread
1 to 2 green chilies
1 cucumber thinly sliced
roasted cumin powder as required- optional
1 cup tightly packed coriander leaves
chaat masala as required
1 small to medium onion thinly sliced
freshly milled black pepper - optional
2 small to medium potatoes, boiled and sliced into rounds
salt or black salt as per taste
black salt to taste
1 medium tomato, thinly sliced
butter softened and at room temperature, salted or unsalted, as required
Equipment:
blender
Cooking instruction summary:
in a mixie or blender grind all the above ingredients to a smooth paste using no water or just about 1 to 2 tsp water. keep in an airtight container in the refrigerator.boil or steam the beetroot and potatoes till they are tender.once cooled, thinly slice the beetroot and slice the potatoes.peel and thinly slice onion and cucumber. thinly slice the tomatoe as well.trim the edges of the bread slices if you want.butter the bread slices evenly and very well.now apply the coriander chutney to the slices.place all the veggie slices one by one.sprinkle the black salt and chaat masala on each one of them or alternately.cover the sandwich with the other bread slices.slice the sandwich into triangles and rectangles.serve veg sandwich immediately with tomato ketchup and the coriander chutney
Step by step:
1. in a mixie or blender grind all the above ingredients to a smooth paste using no water or just about 1 to 2 tsp water. keep in an airtight container in the refrigerator.boil or steam the beetroot and potatoes till they are tender.once cooled, thinly slice the beetroot and slice the potatoes.peel and thinly slice onion and cucumber. thinly slice the tomatoe as well.trim the edges of the bread slices if you want.butter the bread slices evenly and very well.now apply the coriander chutney to the slices.place all the veggie slices one by one.sprinkle the black salt and chaat masala on each one of them or alternately.cover the sandwich with the other bread slices.slice the sandwich into triangles and rectangles.serve veg sandwich immediately with tomato ketchup and the coriander chutney
Nutrition Information:
covered percent of daily need
