Stilton and Tamarind Mumbai Toastie (2)

A favourite snack from ” Mother Tongue” by Gurdeep Loyal

Stilton and Tamarind Mumbai Toastie (2)
Print Recipe
Stilton and Tamarind Mumbai Toastie (2)
Print Recipe
  1. To make the tamarind potatoes, gently heat the ghee in a saucepan, then add the crushed coriander and fennel seeds, sizzling for one minute. Mix in the mashed potato, red onion, green chilli, salt and gunpowder or garam masala.
  2. Turn up the heat to medium, add the tamarind sauce, ketchup or brown sauce and cook for two to three minutes. Finish by mixing through the coriander, then leave to cool.
  3. Heat a toastie maker or sandwich grill so it’s hot. (If you don’t have one, these can just as easily be made in a griddle or frying pan).
  4. Spread the inside of two pieces of bread with butter, then spoon over a thick layer of the tamarind potatoes. Sprinkle over the thick sev for some crunch. Butter the other slices of bread then generously crumble over the Stilton. Press the two slices together.
  5. Mix the two tablespoons of very soft butter with the one teaspoon of gunpowder or garam masala, and spread over the outsides of the sandwiches.
  6. Grill for three to four minutes, until the bread is nicely toasted and the Stilton oozing out. Serve with extra tamarind sauce for dipping and thick sev for even more crunch.
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