MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bombay Chilli Cheese Toastie
Categories: Snack, Indian
Yield: 4 Servings

300 g Potatoes;
- boiled, peeled, and
- crushed
1 ts Chaat masala
1 pn Ground black pepper
1/4 ts Black salt
150 g Green pepper;
- seeds & pith removed,
- flesh finely chopped
100 g Red onion; finely chopped
8 sl White bread;
- crusts trimmed off
Butter; softened
250 g Jarlsberg; thinly sliced
200 g Mint leaves
100 g Coriander leaves
1/2 Lemon; juice of
1 Green bird's-eye chilli;
- or to taste
30 g Red onion; roughly chopped
Fresh ginger (1.33 cm);
- peeled, roughly chopped
1/2 ts Caster sugar
Salt; to taste

Preparation time: 15 minutes
Cooking time: 20 minutes

I'd happily eat this delicious street-food classic on any day of the
week. It can be made with a variety of fillings, and each stall will
have its own range of vegetables, cheese and spices to pile into
white bread and toast. The ratio of potato filling to bread is really
important, because you don't want to overfill the toastie, while I
always butter both sides of the bread, because that ensures it goes
crisp and golden brown when fried. You also need a really good
melting cheese

Put all the ingredients for the chutney in a blender, add a splash of
water and blitz to a thick paste.

This may make more chutney than you need here, but any leftovers keep
well in the fridge for three or four days, and go with all sorts.

In a large bowl, mix the crushed boiled potatoes with the chaat
masala, black pepper and salt.

Add the green peppers and red onion, and stir well to combine.

Lay four of the bread slices on a large plate and apply butter
generously to one side of each slice.

Spread a little of the green chutney on top of two slices, then
spread the potato filling over the other two slices and top the
potato filling with a slice or two of the cheese.

Lay the first two slices of bread chutney-side down on top of the
cheese, then press down lightly to seal.

Spread butter on both sides of the outside of the sandwiches, then
repeat with the remaining bread, butter, chutney, spiced potato mix
and cheese.

Put a large, nonstick frying pan on a medium heat, then lay in two
sandwiches, cover with a lid and leave to fry for two minutes, until
the base turns crisp, is evenly coloured and light brown.

Flip over with a spatula, cover again and fry on the other side for
two minutes more.

Cook the remaining two toasties in the same way, and serve warm with
any remaining chutney or with tomato ketchup.

Recipe by Maunika Gowardhan

Recipe FROM: <https://www.theguardian.com/food/2026/mar/03/
stuffed-battered-chillies-chilli-cheese-toasties-recipes-
maunika-gowardhan-holi-snacks>

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