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Bombay Masala Sandwich

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Servings 2 sandwiches

Equipment

  • A blender such as a nutribullet or blend tech to make a smooth chutney
  • 2 x Frying pans, ideally non stick (or 1 x non stick crepe pan & 1 frying pan)

Ingredients
  

For the coriander chutney:

  • 1 bunch fresh coriander 40g or so
  • 20 mint leaves optional
  • 4 chillies or to taste
  • 1 apple granny smith is ideal
  • 1 small onion peeled
  • 1 Lime
  • 1 1/4 tsp Salt or according to taste
  • 4 tbsp desicated coconut optional
  • 1/4 cup (60ml) plus 2tbsp Water

For the sandwich:

  • 4 slices white bread you can also use brown
  • Butter left out at room temp so spreadable
  • 100 g cheese grated (I like to use a mix of cheddar & mozzarella)
  • 1 red onion cut into thinly sliced rounds
  • 1 tomato cut into thinly sliced rounds (optional)
  • Chaat Masala optional

For the spicy potatoes:

  • 400 g potatoes, cooked, peeled & mashed with a fork (You can boil. I cook mine in the microwave . To do this wash potatoes and place in a small clean plastic bag. Tie up and pierce a hole in it then cook on high for 8-10 minutes or until cooked).
  • Oil
  • 1 tsp Mustard Seeds
  • 3 tbsp Fresh coriander roughly choped
  • 1 clove garlic optional
  • 1 cm ginger grated (optional)
  • 1/2 tsp Salt or according to taste
  • 1/4 tsp Chilli powder or flakes
  • 1/2 tsp Turmeric
  • 1/4 tsp Mango Powder (amchur) or 1/2 tsp Lime

Instructions
 

  • To make the chutney, add all of the "chutney ingredients" to a blender and blitz into a smooth sauce. Empty into a bowl and keep aside.
  • Now mash the potatoes and spread them on a plate. Sprinkle over the salt, turmeric, chilli powder & mango powder and mix well. Now heat 2tbsp of oil in a non stick pan. When hot, add the mustard seeds. When they sizzle and pop, add the coriander, ginger & garlic. Mix and cook for a a minute, then add the potatoes. Cook on a low heat for 2 minutes. Turn off heat and transfer to a plate and allow to cool.
  • To assemble the sandwich, butter one side of both slices of bread. Flip over. Now spread the mint chutney on the other side of both pieces.
  • Spread the spiced potato mixture on one slice (chutney side up). Add half the amount of cheese and a sprinkle of chaat masala all over. Now top with onion slices, tomato slices, the remaining cheese and another sprinkle of chaat masala.
  • Place the second piece of bread on top (butter side up). Heat a frying pan greased with a little oil/butter. Once hot, place the sandwich onto the pan and fry on a low heat for 4 minutes. You can add a weight on top (like another frying pan) to help cook and crisp. Flip and repeat on the other side for a further 4 minutes until golden and crispy all over. Enjoy!