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.
Why Choose Curry Bomb for Your Toastie?
Curry Bomb is not your average chilli oil. Inspired by the flavours of India it's filled with crispy curry leaves, mustard seeds, nigella, cumin and two types of chilli. It's not traditional to finish a toastie with a tadka, but after this you'll be questioning why not.
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, 1 bunch coriander, 1 green chili, 1 garlic clove, 1/2 teaspoon toasted cumin seeds, lemon juice, salt, water.
Method
- 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.