A vibrant blend of bold flavors like coriander, chilies, mint, ginger and spices to create a chaat masala and then combining this with potatoes, a variety of vegetables and indulgent Gouda.
INGREDIENTS:
- Eight slices of Mona Dairy – Gouda
- 75g potatoes, peeled and diced
- ¼ tsp chaat masala
- Finely chopped red pepper
- Finely chopped red onion
- ¼tsp cumin seeds
- Two slices sourdough bloomer
- 25g unsalted butter
- 25g mint leaves
- Coriander leaves
- ¼ tsp lemon juice
ADDITIONAL INGREDIENTS:
- Half of a finger green chilli
- Chopped red onion
- Pinch of ginger
- Pinch of sugar
METHOD:
- Using a blender, blitz the mind leaves, coriander, lemon juice, green chillies, red onion, ginger and sugar together to create a hot mint chutney
- Peel, dice and boil potatoes until soft.
- In a large bowl, crush the potatoes and then add the chaat masala, cumin seeds, red pepper and red onion. Mix thoroughly.
- Pop the bread on a board and butter each slice. Now spread a layer of the hot mint chutney on one of the slices. Then, on the remaining slice, spread the potato mix. Top each slice with an even layer of Gouda.
- Gently press the slices together i.e. hot mint chutney (with cheese) over the potato (with cheese) slice.
- Spread more butter on the outsides of the sandwich. Heat a large lidded non-stick frying over a medium heat. Toast the sandwich with a lid on for 2 minutes until the base goes crispy, lightly tanned, with the cheese beginning to melt. Flip over and toast the other side for a couple of minutes with the lid on.
- Serve with some of the remaining hot mint chutney dipping sauce in a small bowl. Devour.