Samosa Grilled Cheese

• 2 tbsp neutral oil like vegetable or canola

·     1/2 tsp mustard seeds

·     1 tsp cumin seeds

·     1 small onion, finely diced

·     2 garlic clove, grated

·     3 large potatoes, peeled boiled and diced

·     2 Tbsp Maani’s Chickpeas Spice Blend

·     1 Tbsp Chat Masala powder

·     1 tsp red pepper flakes

·     1 1/4 teaspoon salt and pepper (or to taste)

·     8 slices sandwich bread like Sourdough, or White Sliced Bread

·     8 Slices White American Cheese or 8 oz shredded cheese of choice

·     Maggi Indian Sauce 

·     1 cup Cilantro Chutney (recipe below)

·     4 tbsp unsalted butter, softened

CILANTRO CHUTNEY:

·     1 bunch cilantro, chopped roughly (bottom 1-2 inch stems removed)

·     2 cloves garlic, peeled

·     1/2 inch knob of ginger

·     2 serrano green chilis or thai green chili (more or less depending on your spice level)

·     1 tsp cumin powder or Maani’s Chickpea Blend 

·     1/2 a lime, squeezed

·     1/4 tsp salt or to taste

·     water as needed to help blend the chutney

·     1 tsp of sugar

·     1 bunch of fresh mint

DIRECTIONS

CILANTRO CHUTNEY:

1. Add all of the ingredients to a high speed blender and blend, stopping in between to scrape down the sides of the blender. Add the water in small quantities - adding too much water too quickly will give you a thin watery chutney and for this recipe you want the consistency to be thicker. Blend and set aside.

POTATO MIXTURE:

1. In a non stick skillet add 2 tbsp oil over medium high heat.

2. Once the oil is hot add mustard seeds, cumin seeds, hing and let the seeds crackle.

3. Add the diced onions and cook until onions are translucent and golden around the edges.

4. Lower the heat slightly and add the grated garlic and spices and mix well.

5. Add the potatoes, salt, and continue to stir and combine all ingredients gently until everything is evenly incorporated

6. Using the back of a spoon or a potato masher, gently smash the potatoes if they are too large and continue to stir.

7. Remove from heat.

ASSEMBLY:

1. In a medium size skillet melt over medium heat, add 1/2 tablespoon of butter until it is foamy and melted.

2. Lay two slices of bread down on the pan and spread one of the slices with roughly 1 tablespoon of cilantro chutney and the other slice with about 1 tablespoon of Maggi ketchup.

3. Add a slice of cheese or handful of shredded cheese on top of the cilantro chutney, then top with about 1/3 cup of the potato mixture, using the back of a spoon to press it down, and then place the remaining slice of bread and maggi sauce. Use a spatula to gently press the sandwich down and continue to cook until both sides are golden. To help the cheese melt, cover the pan with a melting dome. Repeat with remaining ingredients and add butter as needed to the pan.

4. Top the potato mixture with a few spoonfuls of the sweet chutney and top with another slice of cheese.

5. Serve the sandwiches hot, and enjoy!