Bombay Sandwich

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Sandwiches are of course very popular takeaways but have you ever tried a Bombay sandwich? I featured a recipe for the famous Bombay sandwich or Mumba toasty in my book The Curry Guy Veggie after trying one in Mumbai. On my last trip to Mumbai, I made a point of seeking out the best of them which is where the ideas behind this recipe came from.

You’ll find Bombay sandwiches on the menu of many modern and authentic Indian restaurants and takeaways in the UK. Personally, I think if you are going to try a Bombay sandwich, it has to be not just delicious but incredible and that is why I want you to try my latest version.

About This Bombay Sandwich Recipe

Think buttery, golden bread stuffed with spicy mashed potatoes, fresh tomatoes, crunchy onions, green peppers, melted Cheddar and a generous spread of vibrant green chutney.

The potato filling is where the magic happens, with mustard seeds, cumin, curry leaves, green chillies and warming spices bringing bags of flavour. I also like to add pickled jalapeños for an extra kick and finish the sandwich with crunchy sev or crushed Bombay mix.

It’s crispy on the outside, soft and cheesy in the middle, with plenty of spice, tang and crunch in every bite. Serve it hot with extra green chutney and ketchup for dipping, and you’ve got yourself an absolutely brilliant Indian street food snack!

Ingredients

Fresh ingredients are key to getting the best flavour from this Bombay Sandwich recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Rapeseed oil or ghee
Black mustard seeds
Cumin seeds
Fresh or frozen curry leaves
Garlic and ginger paste
Green finger chillies
Asafoetida
Kashmiri chilli powder
Ground cumin
Ground coriander
Ground turmeric
Garam masala
Water
Mashed potatoes
Frozen peas (optional)
Lemon juice
Salt
Black pepper

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Step 1: Heat the oil or ghee in a large frying pan over a medium-high heat. When the oil begins to shimmer, stir in the mustard seeds. When they begin to crackle and pop, stir in the cumin seeds and curry leaves and fry for about 30 seconds. Stir in the garlic and ginger paste and then chopped chillies and continue frying and stirring for another 30 seconds.

making the bombay spice mix for the sandwich filling

Step 2: Add the asafoetida, chilli powder cumin, ground coriander and garam masala and stir it all together in the hot oil. Stir for about 10 seconds to bloom the spices and then stir in the water to stop the spices from burning.

Step 3: Now add the mashed potato and stir it into the spiced oil. Stir well to combine so that the potatoes are evenly coloured with the spices. Add the peas, if using and again stir well to combine. Squeeze in the lemon juice and salt and pepper to taste. I like to add quite a lot of black pepper. Set aside to cool.

Step 4: To build the sandwiches, Lay the bread out on a clean work surface. Spread the butter generously over eight slices and sprinkle each with a bit of the grated cheese, lighty pressing it into the so that it adheres. Mix the chaat masala with the salt and pepper and set aside. Turn four of the buttered bread slices over and spread a generous layer of green chutney over them. Top each with a thin layer of the potato mixture right out to the edges

Step 5: Top these piece of bread with tomatoes, onions and bell pepper slices and sprinkle with the chaat masala mixture and equal amounts of grated cheese and/or cheese slices on each. Top this piece with pickled jalapeño slices, if using and then top with the remaining buttered bread with the butter facing upward.

Step 6: Place a pan over a medium high heat. You can also use a sandwich grill if you have one Place the sandwiches in the pan or on the grill and press down with a spatula or the top to your sandwich grill. Fry for 1 to 1 ½ minutes per side or until grilled to your liking.

Step 7: Transfer to a plate and spread a thin layer of green chutney on top of each. Then, and this is optional, springle fine (nylon) sev or crushed Bombay mix on top. This add a nice crunch! Serve with more green chutney and ketchup which isn’t always served with the sandwiches but it common and popular.

Variations

Spicy: If you love a proper kick, add extra green finger chillies to the potato filling and use a spicier green chutney. A pinch of extra Kashmiri chilli powder will also bring more warmth and colour.

Deluxe: Take your Bombay sandwich to the next level with extra mature Cheddar, a few more pickled jalapeños and a generous topping of crunchy sev or crushed Bombay mix. Serve with homemade green chutney for dipping.

Kid friendly: Leave out the green chillies and jalapeños, reduce the black pepper and keep the spices mild. You can also skip the green chutney if your kids prefer simpler flavours, while keeping the buttery toasted bread, cheesy filling and soft spiced potatoes

Equipment

Large frying pan
Wooden spoon or spatula
Chopping board
Sharp knife
Mixing bowl
Potato masher (if making the mashed potatoes from scratch)
Grater (for the cheese)
Butter knife
Large frying pan or sandwich grill
Fish slice or spatula (for pressing and flipping the sandwiches)

Bombay Sandwich Final Thoughts

This Bombay Sandwich is proof that a simple toasted sandwich can be something really special. The spiced potato filling, fresh vegetables, melted cheese and punchy green chutney give you layers of flavour, while the golden, buttery bread and crunchy sev make every bite a winner.

Don't be tempted to rush the potato filling - giving the spices time to bloom in the hot oil makes all the difference. You can also prepare the filling ahead of time, making these sandwiches a brilliant option for a quick lunch, an afternoon snack or a weekend street food feast.

Make them your own with extra chillies, more cheese or a handful of Bombay mix for crunch. Just make sure you have plenty of green chutney on hand for dipping!

Storage

Fridge: Store leftover Bombay sandwiches in an airtight container in the fridge for up to 2 days. The bread will soften, so they're best eaten fresh.

Reheating: Reheat in a frying pan or sandwich press until piping hot throughout and the bread is crispy again. An air fryer also works well. Avoid the microwave if you want to keep that lovely crunch.

Potato filling: You can make the spiced potato filling ahead of time and store it in an airtight container in the fridge for up to 3 days. Allow it to cool before refrigerating, and reheat thoroughly before assembling your sandwiches.

Freezing: I wouldn't recommend freezing the assembled sandwiches, as the fresh vegetables and chutney can become watery when defrosted. The potato filling can be frozen separately for up to 3 months. Defrost overnight in the fridge before using.

Top Tip

For the ultimate Bombay sandwich, spread butter generously over the outside of the bread and press the grated cheese into it before assembling. This helps create a beautifully golden, crispy crust while the cheese melts. Make sure your spiced potato filling has cooled before building the sandwiches, too, so the bread doesn't become soggy.

FAQ

Can I make Bombay sandwiches ahead of time?

You can prepare the spiced potato filling a day or two in advance and store it in the fridge. For the best results, assemble and toast the sandwiches just before serving so the bread stays crispy and the cheese melts beautifully.

Can I make Bombay sandwiches without cheese?

Absolutely! Cheese isn't essential to a Bombay sandwich, so you can leave it out for a more traditional vegetable-filled version. The spiced potato filling, fresh vegetables and green chutney provide plenty of flavour on their own.

What bread is best for Bombay sandwiches?

Fresh white sandwich bread is a popular choice because it toasts beautifully and gives you a lovely crispy exterior with a soft middle. You can also use wholemeal bread, but choose slices that are sturdy enough to hold the generous potato filling and vegetables without falling apart.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Bombay Sandwich:

Have you tried this Bombay Sandwich recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

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Yield: 2-4

Bombay Sandwich

Make this delicious Bombay sandwich recipe at home with spiced potatoes, fresh vegetables, melted Cheddar and green chutney, toasted until golden and crispy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

2 tbsp rapeseed (canola) oil or ghee
1 tsp black mustard seeds
1 tsp cumin seeds
12 fresh or frozen curry leaves, roughly chopped
1 generous tbsp garlic and ginger paste
1 to 5 green finger chillies, finely chopped (more or less to taste)
½ tsp asafoetida
1 to 2 tsp Kashmiri chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
35ml (1/8 cup) water
500g (1.1 lb) mashed potatoes
5 tbsp (1/4 cup) frozen peas (optional but common)
Juice of one lemon
Salt and black pepper to taste
TO BUILD THE SANDWICH
12 slices of fresh white bread
½ batch green chutney (see page 00)
2 tsp chaat masala
½ tsp salt
½ tsp freshy ground black pepper
Soft butter for spreading
2 medium tomatoes, thinly sliced
2 red onions, thinly sliced
1 green bell pepper, thinly sliced and seeds removed
200g Cheddar cheese, grated, you decide the strength
20 pickled, sliced jalapeños, not traditional but I like them
3 tbsp fine sev or crushed Bombay mix of choice
Ketchup as a side

Instructions

Heat the oil or ghee in a large frying pan over a medium-high heat. When the oil begins to shimmer, stir in the mustard seeds. When they begin to crackle and pop, stir in the cumin seeds and curry leaves and fry for about 30 seconds. Stir in the garlic and ginger paste and then chopped chillies and continue frying and stirring for another 30 seconds.
Add the asafoetida, chilli powder cumin, ground coriander and garam masala and stir it all together in the hot oil. Stir for about 10 seconds to bloom the spices and then stir in the water to stop the spices from burning.
Now add the mashed potato and stir it into the spiced oil. Stir well to combine so that the potatoes are evenly coloured with the spices. Add the peas, if using and again stir well to combine. Squeeze in the lemon juice and salt and pepper to taste. I like to add quite a lot of black pepper. Set aside to cool.
To build the sandwiches, Lay the bread out on a clean work surface. Spread the butter generously over eight slices and sprinkle each with a bit of the grated cheese, lighty pressing it into the so that it adheres. Mix the chaat masala with the salt and pepper and set aside. Turn four of the buttered bread slices over and spread a generous layer of green chutney over them. Top each with a thin layer of the potato mixture right out to the edges.
Top these piece of bread with tomatoes, onions and bell pepper slices and sprinkle with the chaat masala mixture and equal amounts of grated cheese on each. Top this piece with pickled jalapeño slices, if using and then top with the remaining buttered bread with the butter facing upward.
Place a pan over a medium high heat. You can also use a sandwich grill if you have one Place the sandwiches in the pan or on the grill and press down with a spatula or the top to your sandwich grill. Fry for 1 to 1 ½ minutes per side or until grilled to your liking.
Transfer to a plate and spread a thin layer of green chutney on top of each. Then, and this is optional, springle fine (nylon) sev or crushed Bombay mix on top. This add a nice crunch! Serve with more green chutney and ketchup which isn’t always served with the sandwiches but it common and popular.