Bombay chilli cheese toastie

(from xombi’s recipe box)

Source: Maunika Gowardhan

Serves 4 people

Categories: Indian


  • 8 white bread slices crust trimmed
  • 300gms potatoes boiled, peeled and crushed
  • 1 tsp chaat masala
  • 150gms green pepper finely chopped
  • 100gms red onion finely chopped
  • Softened butter for the toasties
  • 250gm Jarlsberg® cheese thinly sliced
  • for the green chutney;
  • 200gms of fresh mint leaves
  • 100gms of fresh coriander
  • juice of half a lemon
  • 1 birds eye green chilli (Add 1 more if you like it spicy)
  • 30gms red onion roughly chopped
  • 1/2 “piece of ginger
  • Pinch of salt & sugar


  1. Blend all the ingredients for the chutney together with a splash of water to a thick paste and set aside

  2. In a large mixing bowl add the boiled crushed potatoes and mix in the chaat masala. Add the green peppers and red onion. Mix well and set aside

  3. On a large plate arrange 4 bread slices, apply butter generously on each slice. Now spread a little green chutney on one side of the sandwich. And spread the potato filling on the other side. Top the potato filling with the Jarlsberg® cheese. Close the sandwich pressing down lightly

  4. Spread butter on the outside of the sandwich. Heat a large non-stick frying pan over a medium flame. Add the sandwich and fry for 2 minutes with a lid on as the base goes crispy, evenly coloured and light brown

  5. Turn over using a spatula and fry the other side for 2 minutes with the lid on. Make the remaining toasties in the same way and serve warm with any remaining chutney or ketchup

Email to a friend | Print this recipe | Back