If you’ve ever walked the vibrant streets of Mumbai, you know the magnetic pull of a classic Bombay Sandwich. That golden-grilled bread, the buttery potato masala, and the sharp bite of green chutney – it’s the king of Mumbai street food (after vada pav hehe :P)
Recently, I hosted a NeitherNor event where 16 of us spent the evening painting pouches and grazing on a buffet. I wanted to capture that nostalgic Mumbai flavor but elevate it into an elegant, bite-sized Indian fusion snack.
The result? Bombay Sandwich or Bombay Toast Vol-au-Vents. These crispy, buttery puff pastry shells filled with spiced potatoes were a massive crowd-pleaser. If you are looking for vegetarian party appetizers for a crowd that look professional but use simple store-bought hacks, this recipe is for you.
Where can you find store-bought Puff Pastry?
Most Western grocery stores stock high-quality puff pastry sheets in the pizza dough or freezer aisle.
Pro Tip for the Best Rise: Look for pastry made with real butter rather than vegetable fat or palm oil. Keeping the dough chilled is your secret weapon. Working with cold dough ensures those layers “shatter” perfectly when you bite into them.
Ingredients for Your Shopping List
The Spiced Potato Masala:
- Potatoes: 2 medium (boiled until fork-tender).
- Ghee: 1 tbsp (essential for that authentic buttery aroma).
- Tempering: Cumin seeds, Mustard seeds, and Hing (Asafoetida) for that signature street-food funk.
- Heat: 1-2 Green Indian chilies and ginger-garlic paste.
- Spices: Turmeric, Coriander powder, and a dash of Garam masala.
The Green Chutney:
- Fresh coriander (keep the stems for flavor!), mint, ginger, and lime.
- Secret Ingredient: Add 1 tbsp of Sev to the blender. This thickens the chutney so it doesn’t make your pastry shells soggy.
- Optional Ingredient: 1 garlic clove
The Shells & Garnish:
- 2 sheets (250g each) chilled Puff Pastry.
- 1 Egg (for that golden egg wash).
- Fine Nylon Sev, red onion, and de-seeded tomatoes for the final crunch.
Step-by-Step: How to Make Bombay Toast Vol-au-Vents (Puff Pastry Bites)
1. Prepare the Potato Masala Filling
First, boil your potatoes until soft and drain them well. In a pan, heat the ghee and add your cumin and mustard seeds. Once they splutter, add the green chilies and hing. Sauté your peas and ginger-garlic paste until the raw smell vanishes.
Mash in the potatoes with your spices (turmeric, coriander, garam masala). Finish with fresh coriander and a squeeze of lime.
2. Create the Vol-au-Vent Shells
Preheat your oven to 200°C (Fan).
- Batch One: Take your first sheet of pastry from the fridge. Use an 8cm cutter to cut 20 circles.
- The Ring Trick: Use a 6.5cm cutter to cut a hole in 10 of those circles, creating a “rim.”
- Build: Prick the 10 solid bases with a fork, brush with egg wash, and place a rim on top of each.
- Bake: Bake for 7-8 minutes until golden. While Batch One bakes, start Batch Two. This ensures the dough stays cold for a maximum puff.
- Finish: Once the shells have cooled, gently push the center down with a spoon or your finger to create a “cup.”
3. Assemble and Serve
Fill with the potato masala, top with a dot of green chutney, chopped onions, tomatoes, and a generous sprinkle of fine sev.
Frequently Asked Questions (FAQ) for Better Results
How do I prevent soggy puff pastry? Make sure your potato masala isn’t watery, and your chutney is thick (use the sev trick if you want!). Also, ensure the puff pastry is cool before putting in the filling. These will stay crisp for about 2-3 hours!
Can I make these vegan? Absolutely. Swap the ghee for oil and the egg wash for a splash of almond milk or melted vegan butter.
Where can I find Nylon Sev? You can find fine sev at any Indian grocery store or in the “international” aisle of larger supermarkets. It’s the key to that authentic Bombay sandwich texture.
Looking for more Unique Indian Recipes?
If you enjoyed these fusion bites, check out my other popular recipes:
- Rasmalai Tres Leches: A decadent, milky dessert fusion.
- Thecha Chicken Wings: Spicy, garlicky, and perfect for game night.
- Crispy Tukudi: The ultimate savory diamond crackers.
Bombay Toast Vol-Au-Vents
Course: Appetizers, StartersCuisine: Indian, Indian-fusionDifficulty: Medium20
vol au vents40
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minutesThe ultimate Indian-French fusion: Spiced mashed potato masala and zesty ginger-mint chutney served in crisp, buttery puff pastry shells. Perfect for hosting!
Ingredients
- Potato Masala
2 medium potatoes: Peel, quarter, and boil until fork-tender.
1 tbsp Ghee: For that authentic buttery aroma.
1/4 tsp Cumin seeds & 1/4 tsp Mustard seeds.
1-2 Green Indian chilies: Finely chopped (adjust for heat).
1/4 tsp Hing (Asafoetida): A must-have for the classic Bombay taste.
1/4 cup Green peas: Fresh or frozen.
1/2 tsp Ginger garlic paste (Optional—if using, reduce hing to 1/8 tsp).
Spices: 1/8 tsp Turmeric, 1/4 tsp Coriander powder, 1/8 tsp Garam masala.
Finish: Salt to taste, fresh coriander leaves, and a squeeze of lime.
- Green Ginger Chutney
Handful each: Fresh coriander (keep those stems!) and mint leaves.
1/2 Green Indian chili.
1/4 inch Ginger.
1/8 tsp Cumin seeds.
Seasoning: Salt and a splash of lime juice.
Optional: 1 garlic clove and 1 tbsp sev (to thicken the texture).
- Vol-au-Vent Shells
2 sheets (250g each) Puff Pastry (made with butter): Keep these chilled in the fridge.
1 Egg: Beaten well for the egg wash.
- Garnish
1/2 Red onion, finely chopped.
1/2 Tomato, finely chopped (remove seeds for less moisture).
Fine Sev (Nylon Sev).
Directions
- Potato Masala Filling
- Prep the potatoes: Peel and quarter your potatoes. Pressure cook or boil them in salted water until soft (a fork should pierce them easily). Drain thoroughly.
- The Tempering: Heat the ghee in a pan over medium heat. Once hot, add cumin and mustard seeds. When they start to splutter, add the green chilies and hing.
- Sauté: Add the peas and a pinch of salt. If using ginger-garlic paste, add it now and sauté until the raw aroma disappears.
- Mash & Season: Stir in the drained potatoes. Add turmeric, coriander powder, and garam masala. Use a potato masher to combine everything into a smooth, spiced mash.
- Final Touch: Garnish with fresh coriander and a squeeze of lime juice. Taste and adjust salt. Let this cool completely before assembling.
- Green Chutney
- Add all ingredients to a blender. Keep the coriander stems on for extra flavour!
- Blend into a smooth paste. If you want a thicker chutney that “grips” the filling better, blend in the optional sev. Additionally, you can add a clove of garlic too.
- Making the Pastry Shells (Batch Method)
- Oven Prep: Pre-heat your oven to 200°C (Fan).
- Batch One: Take the first sheet of puff pastry out of the fridge. Using an 8cm cutter, cut 20 circles (arranged in a 5×4 or similar grid).
- Create the Rims: Take 10 of those circles and use a 6.5cm cutter to cut a hole in the middle, creating 10 rings (rims) and 10 solid bases.
- Assemble & Bake: Prick the 10 solid bases with a fork and brush the edges with egg wash. Place a rim on top of each, ensuring the edges line up well. Place in the oven for 7–8 mins until golden and risen.
- Batch Two: While the first batch is baking, take the second sheet out of the fridge and repeat the process. This ensures the pastry stays cold and firm for the best rise!
- The “Well”: Once shells are out of the oven and slightly cool, use a small spoon or use your finger to gently push the center of the pastry back down to create a “cup” for your filling.
- Assembly & Serving
- Fill: Place a generous dollop of the warm (not piping hot) potato masala into each shell.
- Layer: Top with a small spoonful of green chutney, then a sprinkle of chopped onions and tomatoes. Finish with a sprinkle of fine sev.
- Serve: Serve immediately! High-quality puff pastry will resist sogginess, but these are best when the pastry is at its crispest.
Recipe Video
Notes
- To ensure the puff pastry stays cool and easy to handle, work with one sheet at a time. Only take the second sheet out of the fridge once the first set is already in the oven. This prevents the dough from becoming too warm and sticky, which can ruin the “puff.”
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