Indian Bombay Toastie
Are you looking to take your toastie game to the next level? Move over ham and cheese, a bombay toastie is the ultimate with spiced potatoes and cheese. Of course Curry Bomb makes it a quick and easy meal, as usual I've been inspired bt the Mumbai classic - of which there are many versions - and then made it my own. Classically a green chutney would be spread inside the bread, I prefer to dip, but here's a delicious green chutney recipe by Paulami Joshi - the Queen of the Indian kitchen in the Netherlands. I've got a more simple one in the recipe below.
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Ingredients
- White bread regular or sourdough
- 2 potatoes
- chaat masala
- salt
- Curry Bomb
- Aubergine sliced into 1cm rounds
- Spinach
- Cheese vegan or regular, well melting
Green Chutney
- 2 bunch mint, 2 bunch mint, 1 bunch coriander, 1 green chili, 1 garlic clove, 1/2 teaspoon toasted cumin seeds, lemon juice, salt, water. 1 bunch coriander, 1 green chili, 1 garlic clove, 1/2 teaspoon toasted cumin seeds, lemon juice, salt, water.
Instructions
- Peel potatoes, cut into chunks and microwave until softened. Mash roughly and flavour with a spoon of curry bomb, chaat masala and salt.
- Airfry aubergine with a light coating of oil from curry bomb.
- Make the sandwich: Layer potato, aubergine, spinach and cheese in bread. Spread the outside with butter. Toast in a panini press or frying pan until deeply golden on both sides and the cheese is melted.
- Make chutney: Blend mint, coriander, chili, garlic, cumin with 1 teaspoon water, slowly adding more as needed to blend smooth. Season with lemon and salt.
- Drizzle toastie with more curry bomb!
- Serve with green chutney to dip into.