Ingredients

• 4 slices whole meal bread
• Butter
• 1/2 cup mint-coriander chutney
• 2 large potatoes boiled, peeled and sliced thick
• 1 medium-sized cucumber sliced thin
• 2 medium-sized tomatoes sliced thin
• 1 large beetroot boiled, peeled and sliced thin
• 1 large onion sliced very thin (optional)
• 1 tsp Chaat Masala
• Fresh ground pepper
• Salt

How to Make Mint chutney vegetable sandwich

• Lay all the slices of bread on a cutting board and butter well.
• Now spread a generous quantity of mint-coriander chutney on each slice to cover entire slice.
• Layer all the above vegetables in desired quantities and combinations.
• Sprinkle with salt and pepper to taste.
• Also sprinkle a pinch of chaat masala on the vegetables.
• Cover with the top slice.
• This sandwich tastes equally good toasted or not.
• Cut in half and serve.