Boil the potatoes and smash them nicely and add salt and pepper powder and garam masala.
Grind coriander leaves and mint leaves salt, garlic, lemon juice and green chillies.
Slice cucumber, onion and tomatoes in circular discs.
Take 2 slices of bread and apply green chutney on one slice of bread and then on the other, layer it with mashed potatoes mixture and the raw vegetables.
Place the 2 breads together to form a sandwich.
Cut into halves and serve.
It is optional to toast the bread lightly.
Recipe Courtesy: Indian Vegetarian Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.