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Bombay Toastie

Level up your sandwich game with this bold, flavour-packed Bombay Toastie! Spiced potato, melty cheese, crispy aubergine, and a drizzle of Curry Bomb, served with fresh green chutney for dipping.

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Grilled Bombay toastie with spiced potato, aubergine and melted cheese, green chutney and Curry Bomb Indian crispy chilli oil

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 by 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.

Bombay toastie with spiced potato, aubergine and melted cheese, drizzled with Curry Bomb crispy chilli oil

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.

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The recipe

Bombay Toastie

Level up your sandwich game with this bold, flavour-packed Bombay Toastie! Spiced potato, melty cheese, crispy aubergine, and a drizzle of Curry Bomb, served with fresh green chutney for dipping.

Ingredients

Tick things off as you go.

Toastie

Green chutney

Method

Tap a step when it's done.

  1. Peel the potatoes, cut into chunks and microwave until softened. Mash roughly and flavour with a spoon of Curry Bomb, chaat masala and salt.
  2. Airfry the aubergine with a light coating of oil from Curry Bomb.
  3. Make the sandwich: layer potato, aubergine, spinach and cheese in the 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.
  4. Make the chutney: blend the mint, coriander, chili, garlic and cumin with 1 teaspoon water, slowly adding more as needed to blend smooth. Season with lemon and salt.
  5. Drizzle the toastie with more Curry Bomb!
  6. Serve with green chutney to dip into.
Trouble & Spice crispy chilli oils troubleandspice.nl/blogs/recipes/bombay-toastie

Cook it with

Indian - Curry Bomb - Crispy Chilli Oil 180g

Curry Bomb

€9,95