Subj : Bombay Chilli Cheese Toasts To : All From : Ben Collver Date : Wed Mar 04 2026 05:33 am 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: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .