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Green Chutney: Grind the fresh coriander leaves, mint leaves, green chilies together to a fine paste using a blender. Add lemon juice, salt to taste and mix well. Now, green chutney is ready.
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In a sauce pan add water, salt, potato and boil until the potato becomes tender and slice it thinly. Wash, peel and slice the cucumber thinly. Slice the onion and tomato into thin roundels and keep it ready.
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Apply butter generously on one side of the bread slices (this helps to avoid making the bread soggy after applying green chutney).
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Spread the green chutney on a buttered side of the bread slices. Arrange sliced vegetables in between the bread slices in layers, sprinkle chat masala on each layer of vegetable.
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Place inside the sandwich maker and cook until the bread slices become crispy. Cut the sandwich into a half and serve.
Rashmi Sharma 
