A favourite snack from ” Mother Tongue” by Gurdeep Loyal
Ingredients
- For the tamarind potatoes:
- 1 tbsp ghee
- 1½ tsp coriander seeds crushed
- 1½ tsp fennel seeds crushed
- 1 large potato boiled and mashed
- 1 small red onion very finely chopped
- 1 green chilli very finely chopped
- 1 tsp fine sea salt
- 2 tbsp gunpowder masala or garam masala, plus 1 tsp
- 4 tbsp Tamarind Date and Mint Sauce or bottled tamarind table ketchup, or brown sauce, plus more to serve
- 2 tbsp chopped coriander leaves
- For the toasties
- 4 thick slices white bread
- 2 tbsp unsalted butter very soft, plus more for spreading
- 4 tbsp thick sev plus more to serve
- 150 g stilton cheese crumbled
- 2 tbsp gunpowder masala or garam masala, plus 1 tsp
- 4 tbsp Tamarind Date & Mint Sauce , or bottled tamarind table ketchup, or brown sauce, plus more to serve
- 2 tbsp chopped coriander leaves
Servings:
Instructions
- 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.
- 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.
- 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).
- 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.
- 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.
- 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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