Masala Cheese Toast Sandwich

With a soft interior of savory potato, and just the right amount of gooey cheese, these masala sandwiches offer a taste of Mumbai street food

Prep: 10 min

Cook: 10 min

Total: 20 min

Servings: 2

Ingredients

2 pounds of potatoes (boiled and skinned (boil about 20-25 minutes in salted water))
1 green chili
1/2 tsp ginger
1/2 tsp turmeric
1 small red onion (chopped (about 1/4 cup))
1 tsp cumin
2 tbsp oil
green chutney (recipe below)
1 oz shredded cheddar cheese
2 slices of bread
1 tbsp butter
1 pinch chat masala (optional)

Use a potato masher or fork to mash the potato pretty well, but it should have some lumps remaining for texture. Then add in the red onion and mix well.
Make a vaghaar/ tadka by heating two tablespoons of oil in a pan. Once the oil is shimmering, the cumin until fragrant. Then add the turmeric and ginger. Stir for 5 seconds and pour the hot oil mixture into the potato and onion mixture and mix well.
Spread the butter on one side of each slice of bread.
Spread the chutney on the unbuttered side of one slice of bread.
Add a layer of about 1/4 cup of potato mixture over the chutney and spread it evenly, then layer on the cheddar cheese. Put the other slice of bread over this, butter side out.
Place the sandwich on a warm pan over medium heat. Toast one side of the sandwich this way, then flip it to toast the other side. You may choose to press down on the sandwich as it cooks, or even to use a panini press.