It is rich with a creamy sauce, and you can adjust the spiciness to your personal preference and tastes! The sandwich may have come to India through the British, but the people of Mumbai (as Bombay is now called) have added their own fillings and spices to make it their own. Podi’ means Masala in Tamil. Parrapu Podi means ‘Lentils Powder’ which is commonly used in South India as a rice accompaniment. This Indian vegetarian Sandwich is a hassle-free, all-season dish loaded with fresh veggies and green sandwich chutney. Use fresh spices: Using fresh blend of spices will make a huge difference in the taste of your Bombay Aloo. If possible, grind your own powdered spices like ground cumin, ground coriander and garam masala.

In a heavy skillet, over medium heat, roast coriander seeds, Chana dal, Red chili, Fenugreek seeds, Mustard. Turn the seeds frequently so they don’t burn Bread: Any loaf of sliced bread is fine. I use white because it’s most common. In fact, the cheaper the better. Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand.

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We prepare and store Parrapu Podi for lazy or busy days. The powder is mixed with rice with some oil and gives it a delicious flavor. Ingredients The potato masala or stuffing is made with boiled and mashed potatoes, which is then tempered with spices. Easy to make, especially if you have leftover boiled or mashed potatoes. To make spinach puree, add chopped spinach to a pot of boiling water for 1 minute. Drain and puree. I was born and brought up in Mumbai. So no wonder, I am used to eating all the Mumbai road-side food like Vada Pav, Batata Vada, Bhel Puri, Pani Puri and the list is endless.

Peas: Peas are a traditional ingredient and add a natural sweetness to balance the tangy and savory flavors. I thaw frozen peas, then microwave them for 2 minutes before adding them to the filling. While Ved's earlier books, Tiffin and Whose Samosa Is It Anyway? both focus on Indian food – exploring recipes and origin stories, respectively – her newest title, India Local: Classic Street Food Recipes (published in August 2023) shines a spotlight on the wide variety of street eats from across the country. In addition to the Bombay sandwich, recipes include classics like pani puri , daulat ki chaat and mutton momos (dumplings stuffed with minced mutton and mixed vegetables), as well as Ved's own creations such as barley and couscous tikki (patties) and guacamole galauti (avocado kababs).

Boil plain rice and then to 1 cup rice you can add 4 tbsp. of Parappu powder. You can use more Parappu Powder for more flavor. In the Fridge: Store leftover Bombay Aloo in an airtight container in the fridge for up to 3-4 days. Sandwiches are very popular in Mumbai. You will find a sandwich stall near every almost college, near railway stations, in markets etc. I am used to eating sandwiches outside since my school days and then later during my college days. My mom also used to make sandwiches at home. But I always preferred the spicy sandwiches made by the Bombay roadside vendors.

Tandoori Masala is used in marinades. Meat is marinated in a mixture of Tandoori Masala and yoghurt before being baked.Step 2 Remove from heat and blend to a smooth consistency in a blender, or with a hand blender. This is now your simple curry base. You will have more than you need but it can be frozen for use in the future, for a number of recipes. But wait, there’s more! The sandwich is then filled with spiced potatoes (Aloo masala), slices of onion, juicy tomatoes, beetroots, cheese and yes, even more chutney! This Bombay Sandwich recipe is a burst of flavour and texture.