Boil whole Potato and beetroot in a pressure cooker or in a pot until fork tender and not mushy.

Slice the onions, cucumber, tomatoes and boiled beets and potatoes (¼ inch thickness). Place your butter on the counter so it softens.

To make the chutney, add coriander leaves, green chilies, garlic clove and peanuts, cumin to a grinder jar. Add lemon juice and if required a splash of water (careful you may not need at all or 1 to 2 tablespoons). Blend to a smooth and thick chutney.

Remove the brown edges of your bread with a knife.

Butter your bread slices generously. Then spread the chutney over the bread, on the buttered side.

Layer the potatoes and then sprinkle 2 to 3 pinches each of chaat masala & roasted cumin powder & a pinch of kala namak (or sandwich masala). Layer the onions and then more spice powder.

Repeat layering this way tomatoes, cucumbers and spice powders.

Cover the sandwich with another buttered and chutney smeared bread slice.

If you want you may safe the Bombay sandwich with sandwich picks and cut to squares. Optionally dot your sandwich with some green chutney or ketchup.

Serve Bombay sandwich immediately or as early as possible.