Copycat Chaiiwala – Bombay Sandwich Recipe

Learn how to make authentic homemade Bombay sandwiches just like Chaiiwala's famous version! This easy Indian street food recipe features crispy grilled bread layered with vibrant vegetables, spicy green chutney, and sweet tamarind sauce for the best vegetarian sandwich experience that's ready in minutes.

Difficulty:

Beginner

Prep Time:

25 mins

Cook Time:

5 mins

Serves:

2 sandwiches (4 triangles)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 slices white sandwich bread, crusts removed</li><li class="ingredients-single-item">4 tbsp butter, softened</li><li class="ingredients-single-item">1 medium potato (about 150g), boiled, peeled and thinly sliced</li><li class="ingredients-single-item">1 small beetroot (about 100g), boiled, peeled and thinly sliced</li><li class="ingredients-single-item">1 small cucumber (about 100g), thinly sliced</li><li class="ingredients-single-item">1 medium tomato, thinly sliced</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">2 tbsp mint-coriander chutney</li><li class="ingredients-single-item">2 tbsp tamarind chutney</li><li class="ingredients-single-item">1 tsp chat masala</li><li class="ingredients-single-item">¼ tsp black pepper</li><li class="ingredients-single-item">¼ tsp cumin powder</li><li class="ingredients-single-item">Salt to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 325 calories

🥑 Fat: 12 g

🧈 Saturated Fat: 7 g

🍞 Carbohydrates: 48 g

🍭 Sugar: 8 g

🍗 Protein: 7 g

🫀 Cholesterol: 30 mg

🧂 Sodium: 480 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Sandwich grill or panini press</li><li class="equipment-single-item">Sharp knife</li><li class="equipment-single-item">Vegetable peeler</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare all your fillings first: ensure your potato and beetroot are completely cooled after boiling. Slice the vegetables uniformly thin (about 3mm thickness) - this ensures even cooking and proper layering in the sandwich. The thinner slices allow more distinct layers which is characteristic of an authentic Bombay sandwich.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Lay out your bread slices on a clean work surface. Butter one side of each bread slice generously - this will help achieve that beautiful golden crust when grilling and prevent sogginess from the vegetable fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>To build your sandwich, place a bread slice butter-side down. Spread a thin even layer of mint-coriander chutney on the facing side. The first layer should be potato slices, arranged to cover the entire bread surface without overlapping.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sprinkle a small pinch of chat masala, black pepper, cumin powder and a touch of salt over the potato layer. This seasoning between each layer (rather than just at the end) ensures flavor is distributed throughout the sandwich.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Next, layer the cucumber slices, followed by another light sprinkle of the spice mix. Then add the beetroot slices (pat them dry with kitchen paper first to avoid color bleeding), tomato slices, and finally the onion slices. Each layer should be arranged neatly with minimal overlap.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drizzle about a teaspoon of tamarind chutney over the fillings - don't overdo it as too much moisture can make your sandwich soggy. The balance between the spicy mint-coriander chutney and sweet-tangy tamarind chutney is what makes a Bombay sandwich special.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place another bread slice on top, with the buttered side facing outward. Gently press down to compact the sandwich slightly. Repeat the process with the remaining ingredients to create a second sandwich.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your sandwich grill or panini press to medium-high heat. Place the sandwiches in the grill and close the lid, applying gentle pressure. Cook for about 3-5 minutes until the bread turns crisp and golden brown with distinct grill marks. The slow compression during grilling helps the ingredients meld together without falling apart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the sandwiches and place them on a cutting board. While still hot, cut each sandwich diagonally twice to create four triangular pieces - this classic cut is essential for the authentic Bombay sandwich look and helps showcase the colorful layers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately while hot and crispy, with extra chutneys on the side for dipping if desired. A cup of masala chai makes the perfect accompaniment to complete your Chaiiwala experience at home!</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Copycat Chaiiwala – Bombay Sandwich?

This sandwich uses white bread, butter, boiled potato and beetroot, cucumber, tomato, red onion, mint-coriander chutney, tamarind chutney, and spices like chat masala, black pepper, and cumin powder. These ingredients create the distinctive colourful layers of authentic Bombay street food.

How to cook Copycat Chaiiwala – Bombay Sandwich at home?

Learn how to cook Copycat Chaiiwala – Bombay Sandwich by layering thinly sliced vegetables between buttered bread with spices and chutneys, then grilling until golden and crispy. The key is in the proper layering sequence (potato, cucumber, beetroot, tomato, onion) and applying gentle pressure while grilling to help the ingredients meld without falling apart.

What makes the perfect mint-coriander chutney for Indian street sandwiches?

The perfect mint-coriander chutney combines equal parts fresh mint and coriander leaves, green chillies, lemon juice, and a touch of ginger. Blend with cumin seeds, salt and a little water for spreading consistency. The chutney should be vibrant green with a balance of heat, herbaceous flavour and tanginess.

Why do authentic Bombay sandwiches have beetroot in them?

Beetroot adds a distinctive sweet earthiness and vibrant pink colour that makes Bombay sandwiches visually appealing. This traditional ingredient contributes to the contrast of textures and flavours characteristic of Indian street food. The sweetness of beetroot balances perfectly with the spicy chutney and tangy seasonings.

Can I make a toaster version of street-style Indian sandwiches without a sandwich grill?

Yes! For a toaster version, prepare the sandwich as normal, then toast the assembled sandwich in a regular toaster or on a flat pan with butter. Apply gentle pressure with a spatula to mimic the compression of a sandwich press. The result won't have grill marks but will still be deliciously crispy.

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