The Bombay sandwich as many variants, but the basics are; many masalas (spices), a great chutney, mashed potato and veggies. In this sandwich, the masalas are mixed with sauteed onions, there's a great coriander chutney, and added chickpeas so there is enough protein to sustain you as a meal. It is mostly served on regular sliced bread, but this is on afghan bread to tweak it a bit. Enjoy!!

Bombay Sandwich with Coriander Chutney [Vegan]





  • 1 cup canned chickpea, drained
  • 2 medium potaoes, diced
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1 tablespoon margarine
  • Salt
  • Enough afghan bread for 2 sandwiches, or nan bread

For the coriander chutney:

  • 1/4 cup vegan plain yogurt
  • 2 cups coriander, leaves and stems
  • 1 teaspoon ginger, chopped
  • 1 garlic clove, chopped
  • 2 tablespoon lemon juice
  • Salt


  1. Place your diced potatoes in a sauce pan, add water to cover them and a pinch of salt. Bring to a boil, lower the heat and simmer until tender, and drain the water.
  2. In a food processor, place all the ingredients for the chutney and blitz until you get a chunky puree.
  3. Add the yogourt and blitz until well combined, set aside.
  4. In a frying pan, cook the onion until golden.
  5. Add the garlic, cook for a minute, then add the chickpeas, ground coriander, cumin and chili, cook for a minute more.
  6. Mash your potatoes with the curry powder and margarine, add salt.
  7. For the bread, depending on the size of the afghan bread, cut portions to make a decent sandwich.
  8. I warm it up before, but you can do it after, or not at all.
  9. Spread the mash potato on your bread, then add the chickpea mix and  drizzle the coriander chutney on top.