Ingredients
300g boiled potatoes, peeled and crushed
1 tsp chaat masala
1 pinch ground black pepper
¼ tsp black salt
150g green capsicum finely chopped
100g finely chopped red onion
8 slices white bread, crusts trimmed off
Softened butter
250g cheese of your choice thinly sliced
For the green chutney
200g mint leaves
100g coriander leaves
Juice of ½ lemon
1 green chili, or 2 if you like things spicy
30g roughly chopped red onion
1⅓cm piece fresh ginger, peeled and roughly chopped
½ tsp caster sugar
Salt, to taste
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.
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