Bombay Toastie

This Bombay toastie is one of the best recipes I have in my comforting vegetarian meals arsenal! It’s an amped up version of a regular grilled cheese and is inspired by Dishoom’s chilli cheese toastie and classic Bombay toasties but without the mashed potato element as that isn’t my personal favourite.

This would be amazing served with dahl or a curried butternut squash soup, perhaps!?

It’s a regular cheddar toastie but what turns it into a Bombay toastie is the chaat masala mixed through the cheddar and the green chutney that is sandwiched in between the cheese and bread.

To make 1 hefty toastie, you’ll need:

2 thick slices crusty bread

50g grated mature cheddar

butter to spread on the outer sides of the bread

1.2tsp chaat masala (you could use garam masala instead)

Green chutney:

handful (or 1/2 cup) coriander

handful (or 1/2 cup) mint leaves

1/2 green chilli

1/4 red onion

2cm piece of ginger

Method:

1. Place the green chutney ingredients into a blender and blend until it reaches a pesto-like consistency

2. Place one slice of bread (buttered side down) into a hot pan

3. Grate the cheddar and mix with the chaat masala before placing this onto the bread in the pan

4. place 1tbsp of the green chutney on the cheese and spread this as best you can

5. top with the other slice of bread (buttered side up) and continue to cook the toastie until the bottom piece of bread is crispy on the base

6. flip the toastie and cook until the other side is crisp and golden and the cheese is melted

7. serve and enjoy!