Mumbai Puff Pastry Tart

Mumbai Puff Pastry Tart

Kitchen is a play ground. Every other day, we play with ingredients depending on what is available in your pantry. Some days we have everything and on contrary, the next day we might not have enough ingredients to cook with . But still we come up with a new dish in a simpler and unique way. I guess that is what it makes our kitchen more interesting and the best specialty of home makers.

Coming back to the recipe – Mumbai sandwich is a street food that we crave, no matter where you are and how you are. If you see its picture on Instagram, all you do is stare at it and drool.

Same thing happened to me a few days back and I was ridiculously wanting to have a bite of the sandwich. I decided to make one for me.  However, the issue was, there was no bread at home. I could not hold up my craving at that moment though.  I opened my freezer , saw some pastry sheets and I knew what I was going to do and I called it – Mumbai Puff Pastry Tart.

When the vendors prepare the sandwich in India, they apply lots of butter on the bread and toast it. Since puff pastry is made with butter and full of crunchiness, it is a best alternative.

I put the pastry sheets for throwing . Meanwhile boiled water with salt in two pans to cook my veggies- one for potatoes and another for beetroot.

The Indian red and green chutneys are the major reasons for the popularity of Mumbai Sandwich. Green chutney is quick blend of coriander, green chillies, salt, black salt and lemon juice. On the other hand, preparing the sweet and sour red chutney is a bit time consuming. I usually have a small jar of red chutney in my fridge. For me , it is a go to go sauce with any kind of meal.

We do not get big sheets of puff pastries here. So I placed four 5×5 inch square sized sheets and rolled it into a 12×12 size.  Leave 1 inch space from all the sides (you can mark it with a knife), spread the green chutney, then sliced pieces of potatoes, beetroot, some red chutney , tomatoes and processed cheese on top. Apply egg wash on the 1 inch area we left  and put it in the oven for baking.

Once it is out of the oven, top it with more chutneys , red onion and coriander leaves  and enjoy with a cup of hot masala tea . You can find the full recipe here.

Mumbai Puff Pastry Tart

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 2-3

Mumbai Puff Pastry Tart


    Mumbai Puff Pastry Tart
  • 4 Thawed Puff Pastry sheets (5x5inch)
  • 2 medium cooked Potato
  • 1 medium cooked beetroot
  • 1-2 Tomato
  • 3 Tbsp Green Chutney
  • 3 Tbsp Red Chutney
  • A sprinkle to Chaat masala
  • 1/2 Cup Shredded Processed Cheese
  • 1 Beaten Egg
  • Coriander leaves, onion to garnish
  • Green Chutney
  • 1 Big bunch of Coriander Leaves
  • Juice of 1 Lemon
  • 1 inch piece ginger
  • 2 Green Chilly
  • 1/2 Tsp Black Salt
  • 1/2 Tsp Sea Salt
    Red Chutney
  • 1/2 Cup Dates
  • 1/2 Cup Jaggery
  • 1/2 Cup Tamarind
  • 1 1/2 Tsp Ginger Powder
  • 1 1/2 Tsp Chilly Powder
  • 1 Tsp Ajwain Seeds
  • 1 Tsp Black Salt
  • 2 Bay Leaves
  • 2-3 Black Cardamom
  • 5 Cups Water
  • Sea Salt as required
  • 1 Tbsp Oil
  • 1 Tsp Fennel Seeds


    Green Chutney
  • Blend coriander leaves, ginger, chilli, lemon juice with black salt and salt. Add a tiny bit water if needed.
  • Adjust seasoning and set aside.
  • Dates Tamarind Chutney
  • In a pan, put all the ingredients under red chutney (except oil and fennel seeds) and cook for 20 mins on medium flame or until the desired consistency is acquired.
  • Check salt and adjust
  • Strain through a sieve.
  • Heat a tbsp of oil in pan and temper fennel seeds.
  • Add it to the chutney. Set aside
  • Preheat Oven at 200 degree C.
  • Keep the four 5x5 pastry sheets in a square form and roll the Puff pastry into 12x12 inch size. (if you get bigger size, that is perfect).
  • Leave 1 inch from all the sides (this space will act as a barrier) and poke the sheet with a fork.
  • Apply 3 tbsp of green chutney
  • Followed by stacking Potatoes, Beetroot and Tomato, one by one
  • Topped it with 3 Tbsp of red chutney
  • Sprinkle Chaat Masala and Mozeralla Cheese on Top
  • Bake for 20-25 minutes until the pastry is crisp.
  • Service with chopped coriander leaves, some chopped onion, extra chutneys on the side.
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6 thoughts on “Mumbai Puff Pastry Tart”

  • This seriously looked so good when you shared it on instagram. Which brand of puff pastey do you suggest in Doha? I hate the store bought ones since some of them are.dipping with oil after baked or are dry and hard. I once made the puff pastry from scratch and that is a whole different story!

    • I don’t remember the brand name … will let you know when o go for shopping next time …. even I had made puff pastry at home and it was really good ..

  • This looks absolutely delicious and something I have to try at some point. I won’t get a chance to make the chutneys for a while, but you have inspired my dinner tonight!! I’m going to make a simpler, Italian version 🙂

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