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
- 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
- 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.
- In a food processor, place all the ingredients for the chutney and blitz until you get a chunky puree.
- Add the yogourt and blitz until well combined, set aside.
- In a frying pan, cook the onion until golden.
- Add the garlic, cook for a minute, then add the chickpeas, ground coriander, cumin and chili, cook for a minute more.
- Mash your potatoes with the curry powder and margarine, add salt.
- For the bread, depending on the size of the afghan bread, cut portions to make a decent sandwich.
- I warm it up before, but you can do it after, or not at all.
- Spread the mash potato on your bread, then add the chickpea mix and drizzle the coriander chutney on top.