Bombay chilli cheese toastie

Ingredients

• potatoes 300g, boiled until tender, peeled and diced
• chaat masala 1 tsp (see cook’s notes below)
• green pepper ½, finely chopped
• red onion ½, finely chopped
• soft white bread (a farmhouse loaf or bloomer is good for this) 8 slices
• butter softened
• emmental 8 slices
• pistachio kernels 1 tbsp, soaked in just-boiled water for 20 minutes
• mint leaves 100g
• coriander leaves 50g
• lemon ½, juiced
• green bird’s-eye chilli 1, (add 1 more if you like it spicy)
• red onion ¼, finely chopped
• ginger 3cm chunk, chopped
• caster sugar a pinch

Method

• Step 1

  Blend all the chutney ingredients with a good splash of water to a thick paste. It will make more than you need but keeps well in an airtight container in the fridge.

  Step 2

  Put the cooked potatoes in a large bowl and mix in the chaat masala. Add the green peppers and red onion, and mix well.

  Step 3

  Lay the bread slices on a board and spread butter generously on each slice. Now spread a layer of green chutney on four slices, and divide the potato filling between the other four slices, topped with couple of slices of cheese on each. Make four sandwiches by lightly pressing the slices together.

  Step 4

  Spread more butter on the outsides of the sandwiches. Heat a large non-stick frying pan over a medium heat. Fry the first sandwich with a lid on for 2 minutes until the base goes crispy, light brown and evenly coloured. Turn over using a spatula and fry the other side for 2 minutes with the lid on.

  Step 5

  Make the remaining toasties in the same way and serve warm with more chutney, ketchup or hot sauce.

Nutritional data

• kcals 578
• fat 32.8g
• saturates 20.1g
• carbs 47.5g
• sugars 5g
• fibre 4.3g
• protein 21g
• salt 1.7g