Maunika Gowardhan Chilli Cheese Toastie Recipe
Stuffed with peppers, spices, potato, cheese and green chutney, chef Maunika Gowardhan's favourite cheese toastie is so very moreish
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Cooking tools:
- Pot
- Peeler
- Chef's knife
- Cutting board
- Colander
- Kitchen scale
- Measuring spoon
- Blender
- Mixing bowl
- Spoon
- Airtight container
- Refrigerator
- Nonstick skillet
- Spatula
- Stove
- Kettle
- Plate
Ingredients
- 300g potatoes boiled until tender, peeled and diced
- 1 tsp (see cook’s notes below) chaat masala
- ½ green pepper finely chopped
- ½ red onion finely chopped
- (a farmhouse loaf or bloomer is good for this) 8 slices soft white bread
- softened butter
- 8 slices emmental
- 1 tbsp pistachio kernels soaked in just-boiled water for 20 minutes
- 100g mint leaves
- 50g coriander leaves
- ½ lemon juiced
- 1 green bird’s-eye chilli (add 1 more if you like it spicy)
- ¼ red onion finely chopped
- 3cm chunk ginger chopped
- a pinch caster sugar
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