• Peel and thinly slice the cucumber (keep the peel on or partially peel, your choice). Peel and thinly slice the potato. Peel and thinly slice the beet, keeping it separate from the other vegetables so it doesn't stain them.
• Remove the crusts from the bread slices, or keep them on if you prefer.
• Generously spread green chutney on top of one slice. For a more authentic taste, lightly spread butter before the chutney.
• Repeat on the second slice, or spread ketchup instead. Line with the sliced cucumbers.
• Layer over the sliced potatoes and sprinkle with sandwich masala or chaat masala.
• Layer thinly sliced red onions and add a layer of tomato slices.
• Layer the sliced beet and sprinkle with more sandwich masala or chaat masala.
• Top with the second slice of bread, chutney side down. Grill the sandwich, or cut it in half and serve right away.

For the Grilled Version

• For extra richness, sprinkle a handful of grated cheese over the vegetables before closing the sandwich. Butter the outside of both bread slices.
• Heat a grill pan (or regular skillet) over medium heat. Place the sandwich in the pan and press down gently with a spatula. Grill for 3 to 4 minutes per side, until golden brown and crisp, with visible grill marks if using a ridged pan. Cut and serve hot.