Bombay Sandwich

This colourful sandwich was introduced to us by our medical student intern Rajvi Patel. It uses two punchy chutneys - beetroot and coriander - and a f...This colourful sandwich was introduced to us by our medical student intern Rajvi Patel. It uses two punchy chutneys - beetroot and coriander - and a filling made from crumbled paneer. An optional sprinkle of sev (fried chickpea noodles) adds a satisfying crunch. If you can't find sev, a sprinkle of mixed seeds makes a great alternative. Read more This colourful sandwich was introduced to us by our medical student intern Rajvi Patel. It uses two punchy chutneys - beetroot and coriander - and a filling made from crumbled paneer. An optional sprinkle of sev (fried chickpea noodles) adds a satisfying crunch. If you can't find sev, a sprinkle of mixed seeds makes a great alternative. This colourful sandwich was introduced to us by our medical student intern Rajvi Patel. It uses two punchy chutneys - beetroot and coriander - and a filling made from crumbled paneer. An optional sprinkle of sev (fried chickpea noodles) adds a satisfying crunch. If you can't find sev, a sprinkle of mixed seeds makes a great alternative.

Prep time
20 mins
Cook time
40 mins
FREEZER FRIENDLY
No
SHELF LIFE
3 days (but best eaten fresh)
Why is this healthy?
Plant
points
High
protein
3+ fruits &
vegetables
Herbs &
spices
Contains
Dairy, Nuts, Gluten
Why is this healthy?
Plant
points
High
protein
3+ fruits &
vegetables
Herbs &
spices

NUTRITION PER SERVING (Read more)

22g
Protein
430kcal
Calories
17g
Total Fat
52g
Carbs
11g
Sugars
10g
Fibre
468mg
Calcium
36%
 
5mg
Iron
28%
 
147mg
Magnesium
35%
 
1111mg
Potassium
24%
 
682mg
Sodium
30%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
2mg
Vitamin E
13%
 
192mcg
Vitamin B9
48%
 
304mcg
Vitamin A
34%
 
47mg
Vitamin C
52%
 
3.7mg
Zinc
34%
 
87mcg
Vitamin K
73%
 
0.6mg
Copper
67%
 
0.3mg
Vitamin B2
23%
 
3.2mg
Vitamin B3
20%
 
0.5mg
Vitamin B6
29%
 
429mg
Phosphorus
34%
 
Protein: 22g; Calories: 430kcal; Total Fat: 17g; Carbs: 52g; Sugars: 11g; Fibre: 10g; Calcium: 468mg (36%); Iron: 5mg (28%); Magnesium: 147mg (35%); Potassium: 1111mg (24%); Sodium: 682mg (30%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (13%); Vitamin B9: 192mcg (48%); Vitamin A: 304mcg (34%); Vitamin C: 47mg (52%); Zinc: 3.7mg (34%); Vitamin K: 87mcg (73%); Copper: 0.6mg (67%); Vitamin B2: 0.3mg (23%); Vitamin B3: 3.2mg (20%); Vitamin B6: 0.5mg (29%); Phosphorus: 429mg (34%)
Show more
Why is this healthy?
Plant
points
High
protein
3+ fruits &
vegetables
Herbs &
spices
Contains
Dairy, Nuts, Gluten

Ingredients

Serves 4
For the beetroot chutney
peeled and 2cm cubed
peeled and roughly chopped
green chilli
deseeded and roughly chopped
water
For the coriander chutney
cashews
water
boiling hot
coriander
mint
peeled and roughly chopped
green chilli
deseeded and roughly chopped
juiced
For the paneer salad
paneer
crumbled see note for more - ability to crumble is brand-dependent
finely sliced
finely diced
courgette
coarsely grated
cayenne pepper
garam masala
chaat masala
To serve
wholegrain pitta
sev
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Method

1

Gather and prepare your ingredients.

2

Place the beetroot, ginger, chilli and water into a saucepan. Cover, bring to a boil and allow to cook vigorously for 20-25 minutes, until the beetroot is tender and the water has been absorbed. Allow to cool slightly, then blend until smooth. Keep an eye on it during cooking and add more water if needed.

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