‘Mumbai Garam Toastie’ by Ivor Peters

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.


  • 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


  • Half of a finger green chilli
  • Chopped red onion
  • Pinch of ginger
  • Pinch of sugar



  1. Using a blender, blitz the mind leaves, coriander, lemon juice, green chillies, red onion, ginger and sugar together to create a hot mint chutney
  2. Peel, dice and boil potatoes until soft.
  3. In a large bowl, crush the potatoes and then add the chaat masala, cumin seeds, red pepper and red onion. Mix thoroughly.
  4. 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.
  5. Gently press the slices together i.e. hot mint chutney (with cheese) over the potato (with cheese) slice.
  6. 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.
  7. Serve with some of the remaining hot mint chutney dipping sauce in a small bowl. Devour.