Air fryer recipe · Snacks
Bombay Grilled Sandwich
Layered potato, beetroot and cucumber slices pressed between buttery bread with a hit of green chutney and magic masala.
- 14 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 205kcal
- 4.4 gprotein
- 27.3 gcarbs
- 9.0 gfat
- 2.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- White bread slices4
- Boiled potato, sliced1 medium
- Cucumber & beetroot slices1/2 cup
- Green coriander-mint chutney3 tbsp
- Soft butter2 tbsp
- Chaat masala1 tsp
Method
Build the base
Butter one side of every bread slice, then spread a thick layer of green chutney over the buttered face. The butter and chutney together keep the crumb from drying out in the hot air and carry the flavour.
Stack the fillings
Arrange overlapping rounds of boiled potato, beetroot and cucumber on two slices. Dust each layer with a pinch of chaat masala so every bite gets a tangy lift and the flavour stays even throughout.
Close and butter
Cap with the remaining slices, chutney side down, and press gently. Brush the outer tops with a thin film of butter, which helps the bread colour into an even, deep golden crust.
Air-fry until crisp
Place the sandwiches in the basket without overlapping and cook at 190°C for 12 min, flipping once halfway, until the bread is deep golden and the edges crackle when pressed.
