The Mumbai vegetable sandwich is an icon of street food, and a lunch time staple for many Mumbai office workers (you can read more on my blog). This vegan version packs all the flavours of green chutney and chaat spices with delicious vegetables, and should be served warm, even better with a steaming cup of chai (Indian masala tea).  

Method

1. Firstly, prepare the coriander chutney, by blending together all the ingredients together with a stick blender or in a food processor. Cover and set aside.
2. Using gloved hands, peel the skin from the potatoes and the beetroot by rubbing with your fingers to gently remove the skin from the cooked vegetable. Cut into 1/2 cm slices.
3. If using, butter the bread on both sides, then starting with the bottom layer, slather a layer of green chutney onto the bread, then add the tomato slices and onion (add sliced peppers and cucumber if using).
4. Sprinkle lightly with some of the masala chaat powder, then add another slice of the bread. Lay the slices of potato and beetroot on the second slice of bread, sprinkle with more chaat powder. 
5. Spread more of the green chutney on the last slice of bread and place on top of your double decker sandwich.
6. Heat a frying pan on medium high, then add about half a tablespoon of veg oil. Once the pan is hot, lay the sandwich carefully into the pan and toast on both sides, turning carefully so as not to spill the contents.
7. Toast in the pan until golden brown. Repeat with second sandwich (if making), then slice in half and serve warm.