Bombay Chutney Sandwich

1 teaspoon chaat masala
1/2 teaspoon red chilli powder
1/2 teaspoon ground cumin
12 slices white bread or Dainty Tea-Sandwich Bread
40 grams butter, softened
6 tablespoons Cilantro and Mint Chutney
250 grams new potatoes, boiled in skin, peeled, and sliced 2.5 mm (1/10 inch) thick
1/2 cucumber, peeled, and sliced 2.5 mm thick
2 beets, boiled, peeled, and sliced 2.5 mm thick
50 grams chopped cilantro
50 grams Sev (crisp chickpea vermicelli) (optional)

Mix together the chaat masala, chilli powder, and cumin.

Butter a slice of bread on one side.  Spread with 1/2 tablespoon of the chutney, then add a layer of sliced potatoes and sprinkle with the mixed spices.  Top with a layer of cucumber.

Butter another slice of bread on both sides and spread chutney on one side.  Place chutney-side-down on top of the cucumber layer, then spread more chutney on the top side of the bread.  Now add a layer of sliced beet, sprinkle with cilantro and then the spice mix, and add the sev, if using.

Butter a third slice of bread on one side and place butter-side down on top of the beet layer.  Cut off the crusts if you wish and cut the sandwich into halves or quarters.  Repeat to make another three sandwiches.

Serves 4.

From Spice at Home by Vivek Singh