Mumbai sandwich

 I’m in love with making Mumbai potato sandwich! I kind of freestyled the filling by cooking onions, ginger and garlic with cubed potatoes, Palestinian squash and green beans. I then mashed the whole thing and added the following spices: garam masala, chaat masala, cumin, coriander, cayenne, Kashmiri chili and salt. I spread the bread with homemade cilantro chutney and tamarind date chutney (from Vegan Richa’s Indian kitchen cookbook) then added the potato filling and sliced red onion. Then I closed the sandwich and spread vegan butter in both sides and pan fried until browned. Topped with crunchy sev (chickpea noodles) and served with extra chutneys for dipping. So Good!