Indian Recipe: Bombay chilli cheese toastie
Indian Recipe: Bombay chilli cheese toastie - Indian street food is brimming with so many flavours, spices and the goodness of finding that ultimate food fix that’s delicious and quick to rustle up. A Bombay sandwich is definitely high up on my list! There are so many variations you can find at a local street stall in Mumbai and one of my favourites has got to be a chilli cheese toastie. Stuffed with peppers, spices, potato, chilli and green chutney, it’s so moreish.
The crucial part of any good toastie for me has got to be the ratio of the bread to filling, and the cheese. So when it comes to cheese I’ve chosen Jarlsberg® for this recipe which is melty, gooey and has a wonderful nutty flavour complimenting the filling really well.
The crucial part of any good toastie for me has got to be the ratio of the bread to filling, and the cheese. So when it comes to cheese I’ve chosen Jarlsberg® for this recipe which is melty, gooey and has a wonderful nutty flavour complimenting the filling really well.
Ingredients
- (Serves 4)
- 8 white bread slices crust trimmed
- 300gms potatoes boiled, peeled and crushed
- 1 tsp chaat masala
- 150gms green pepper finely chopped
- 100gms red onion finely chopped
- Softened butter for the toasties
- 250gm Jarlsberg® cheese thinly sliced
- 200gms of fresh mint leaves
- 100gms of fresh coriander
- juice of half a lemon
- 1 birds eye green chilli (Add 1 more if you like it spicy)
- 30gms red onion roughly chopped
- ½ “piece of ginger
- Pinch of salt & sugar
Method
- Blend all the ingredients for the chutney together with a splash of water to a thick paste and set aside
- In a large mixing bowl add the boiled crushed potatoes and mix in the chaat masala. Add the green peppers and red onion. Mix well and set aside
- On a large plate arrange 4 bread slices, apply butter generously on each slice. Now spread a little green chutney on one side of the sandwich. And spread the potato filling on the other side. Top the potato filling with the Jarlsberg® cheese. Close the sandwich pressing down lightly
- Spread butter on the outside of the sandwich. Heat a large non-stick frying pan over a medium flame. Add the sandwich and fry for 2 minutes with a lid on as the base goes crispy, evenly coloured and light brown
- Turn over using a spatula and fry the other side for 2 minutes with the lid on. Make the remaining toasties in the same way and serve warm with any remaining chutney or ketchup
