Surati Sandwich
The Surati masala toast — white bread grilled or toasted with a filling of boiled potato and beet slices, raw cucumber and tomato, and a thick, dual-chutney layer of Surati green chutney (heavy on mint, garlic, and green chilli) and sweet meethi chutney, finished with a generous dusting of chaat masala and sev on the exterior. The Surati sandwich is heavier on the chutney than the Mumbai version, with both chutneys applied to both bread slices; the meeting of the two chutneys inside creates a sweet-hot-tangy core that is the sandwich's defining flavour. Sold at dedicated Surati sandwich stalls from afternoon through late evening; the city has its own vocabulary for customising the chutney ratio.
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Build a full meal around Surati Sandwich
Get a matched combo of sides and accents
Recipe
Ingredients
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6 slices | Bread , white |
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1 medium | Potato , boiled |
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1 small | Cucumber , finely chopped |
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1 small | Tomato , chopped |
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1 small | Onion , thinly sliced |
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1/4 teaspoon | Chaat masala |
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1/4 teaspoon | Black salt |
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1/4 teaspoon | Red chili powder |
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1/2 cup | Green chutney |
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1/2 cup | Butter |
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1/4 cup | Sev , for garnish |
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to taste | Salt |
Instructions
- 1 Boil the potato until tender, peel, and slice it thinly.
- 2 Thinly slice the cucumber, tomato, and onion.
- 3 Spread butter on one side of each bread slice.
- 4 Spread green chutney over the buttered side of each slice.
- 5 Arrange potato slices on three slices of bread.
- 6 Layer cucumber, tomato, and onion slices on top of the potato.
- 7 Sprinkle chaat masala, black salt, red chili powder, and regular salt over the vegetables.
- 8 Cover with the remaining bread slices, chutney side down.
- 9 Press gently and cut each sandwich into halves or quarters.
- 10 Garnish with nylon sev before serving.
Tips
For a spicier sandwich, add finely chopped green chilies to the vegetable layers.