Making chutney (optional) - To a blender jar, add coriander leaves, fried gram, cumin, green chilies, garlic cloves, lemon juice, chaat masala and salt. Blend well adding water minimally. I add about 2 tablespoons.

Do not add too much water as we do not want a runny chutney. It has to be thick and smooth. Taste the chutney and add more salt & chili if required.

Prepare veggies - Pour 1 ½ cups water in a pressure cooker or pot. Place a rack and keep the potatoes over the rack. Pressure cook for 2 whistles or in the instant pot for 10 mins. When the pressure drops, open the lid. Cool, peel and slice the potatoes.

If you want to use beetroot, pressure cook the same way or in a pot.

Slice the remaining veggies - cucumber, onions, tomatoes & bell peppers.

Butter each slice of bread on both the sides. Spread the green chutney as needed.

Place the veggies - potatoes, onions, beets, tomatoes, cucumber and then capsicum. Sprinkle a generous amount of chaat masala and cumin powder.

Optionally if you want you may add grated cheese or cheese slice. Cover with another slice of buttered & chutney smeared bread.

Place them in a hand held or electric griller and grill the sandwiches until golden. You can also grill them on a grill pan, pressing down with a spatula until golden & crisp.

Slice the veg grilled sandwich to halves and serve.