Buttery bread with tongue-tickling chutneys, crunchy onions, a mouth-watering filling and gooey cheese this sandwich has it all made to become a blockbuster!
This is a variant of Mumbais classic aloo toast, with a little boiled moong added to the stuffing. With the same spicy and chatpata taste, enticing crispness and buttery mouth-feel, the Cheese Aloo Moong Toast is also a sure-shot favourite.
You can make this sumptuous snack with whole wheat bread too, if you wish.
|Butter||7 Teaspoon ((5 tsp for spreading spreading and 2 tsp for cooking))|
|Green chutney||4 Teaspoon|
|Tomato chutney||4 Teaspoon|
|Grated processed cheese||8 Tablespoon|
|For the stuffing:|
|Boiled and mashed potatoes||1/2 Cup (8 tbs)|
|Boiled moong||1/2 Cup (8 tbs) ((whole green gram))|
|Finely chopped onions||1/4 Cup (4 tbs)|
|Finely chopped capsicum||1/4 Cup (4 tbs)|
|Chilli powder||1 Teaspoon|
|Chaat masala||1/2 Teaspoon|
|Lemon juice||1 Teaspoon|
|Tomato ketchup||1/2 Cup (8 tbs) ((for serving))|
|Green chutney||1/2 Cup (8 tbs) ((for serving))|
FOR THE STUFFING:
1. Combine all the ingredients in a deep bowl and mix very well.
2. Divide the mixture into 4 portions and keep aside.
1. Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter and ½ tsp of green chutney on each bread slice.
2. Spread a portion of the mixture on one buttered-chutney bread slice and arrange 3 tomato slices and 2 onion slices evenly over it.
3. Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it.
4. Grease a sandwich toaster on both the sides using ½ tsp of butter, place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides.
5. Sprinkle 2 tbsp of cheese evenly over it.
6. Cut into 6 equal pieces using a sharp knife.
7. Repeat steps 1 to 6 to make 3 more toasts.
8. Serve immediately with tomato ketchup and green chutney.