BBS:      TELESC.NET.BR
Assunto:  Bombay Chilli Cheese Toasts
De:       Ben Collver
Data:     Wed, 4 Mar 2026 05:33:26 -0800
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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: 
 
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