Ingredients
• 8-10 slices of bread (white/brown)
• 1 small to medium sliced onion
• 1 small sliced capsicum
• 2 small to medium potatoes, boiled, sliced
into rounds
• 1 cucumber, thinly sliced
• 1 small to medium onion, thinly sliced
• 1 medium tomato, thinly sliced
• butter softened at room temperature, as
desired
• Chaat masala (spice blend) as required
• Black pepper, as desired
• Tomato ketchup or sauce to be served
with the sandwiches.
Instructions (Mint Cilantro Chutney)
• In a mixer 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 and refrigerate. Chutney can be used immediately or can be
stored for a couple of days
Instructions (Making the Sandwich)
• Trim (optional) the edges of the bread slices and toast if you want it to be hot and crispy.
• Spread the butter in the bread slices evenly and very well. Then, apply the coriander chutney to the slices.
• Place all the veggie slices one on top of the other. Sprinkle the black pepper and chaat masala on each
one of them or alternately.
• Cover the sandwich with the other bread slice. Slice the sandwich into triangles/rectangles.
• Serve sandwich immediately with tomato ketchup and the coriander chutney.