Potato Cheese Toast Recipe – Green Chutney & Turmeric Twist

Last Updated on 4 months by Neha Deshmukh

Potato Cheese Toast Recipe – Green Chutney & Turmeric Twist

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting snack. And let me tell you, this Potato Cheese Toast is it! It’s a little bit spicy, a little bit cheesy, and totally addictive. I first made this when I was craving something warm and satisfying on a rainy afternoon, and it’s been a family favorite ever since. It’s the perfect blend of Indian flavors with a simple toastie twist.

Why You’ll Love This Recipe

This isn’t your average cheese toast. We’re taking humble potatoes and elevating them with a vibrant green chutney, a touch of warming turmeric, and a sprinkle of chaat masala. It’s a flavor explosion in every bite! Plus, it’s ready in under 20 minutes – perfect for busy weeknights or a weekend treat. It’s easy enough for beginner cooks, but interesting enough to impress your friends and family.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 pounds potatoes
• 1 green chili
• ½ tsp ginger
• ½ tsp turmeric
• 1 small red onion
• 1 tsp cumin seeds
• 2 tbsp oil
• Green chutney (about 2-3 tbsp, or to taste)
• 1 oz cheddar cheese, shredded (about 28g)
• 2 bread slices
• 1 tbsp butter
• 1 pinch chaat masala (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potatoes: Choosing the Right Variety
I prefer using Yukon Gold potatoes for this recipe. They have a lovely creamy texture when mashed, but red potatoes or even russets will work in a pinch. About 900g of potatoes is perfect.

Green Chili: Heat Level & Regional Preferences
The amount of green chili you use depends on your spice preference! I usually use one medium-sized chili, but you can adjust it to your liking. Serrano or Thai green chilies will give you a good kick.

Green Chutney: Homemade vs. Store-Bought & Spice Level
Homemade green chutney is always best, but a good quality store-bought version will work too. If you’re making your own, adjust the amount of green chili and ginger to control the spice level.

Turmeric: Benefits & Quality
Turmeric not only adds a beautiful color but also a lovely earthy flavor and tons of health benefits! Use a good quality turmeric powder for the best results.

Cumin Seeds: Roasting for Enhanced Flavor
Dry roasting the cumin seeds for a minute or two before using them releases their aroma and intensifies their flavor. Just keep a close eye on them – they burn easily!

Cheese: Options for Melting & Flavor
Cheddar is classic, but Monterey Jack, mozzarella, or even a sprinkle of paneer would be delicious. About 28g of cheese is ideal.

Step-By-Step Instructions

Alright, let’s get cooking!

First, boil your potatoes in salted water for about 20-25 minutes, until they’re tender enough to pierce with a fork. Once cooked, peel them and mash them, leaving a little bit of texture – we don’t want completely smooth potatoes.

Next, make your green chutney. Blend together cilantro, green chili, garlic, salt, and a handful of nuts (cashews or almonds work well) with minimal water. You want a thick paste.

Now, chop that red onion and grate the ginger. Add the chopped onion to the mashed potatoes and give it a good mix.

Time for the tempering! Heat the oil in a pan over medium heat. Add the cumin seeds, turmeric, and grated ginger. Let it sizzle for about 30 seconds, then pour this fragrant tempering over the potato mixture and combine well.

Butter one side of each bread slice. Spread a generous layer of green chutney on the unbuttered side of one slice.

Layer the potato mixture and shredded cheese over the chutney. If you’re a chaat masala fan (like me!), sprinkle a little on top.

Top with the second bread slice, buttered side out.

Heat a pan or griddle over medium heat. Cook the toast for about 3-4 minutes per side, until golden brown and the cheese is melted and bubbly. Press down gently with a spatula to help it cook evenly.

Expert Tips

• Don’t overcrowd the pan when cooking the toast. Cook one or two slices at a time for the best results.
• For extra flavor, add a pinch of red chili powder to the potato mixture.
• If your chutney is too thick, add a teaspoon of water at a time until it reaches your desired consistency.

Variations

Vegan Potato Cheese Toast: Swap the butter for vegan butter and use a vegan cheese alternative. Nutritional yeast can also add a cheesy flavor! My friend, Priya, swears by this version.

Gluten-Free Potato Cheese Toast: Use your favorite gluten-free bread. There are some fantastic options available these days!

Spice Level Adjustments: Reduce or omit the green chili in the chutney for a milder flavor. You can also add a pinch of Kashmiri chili powder for color without adding too much heat.

Festival Adaptations (e.g., Holi snack): During Holi, I sometimes add a sprinkle of dried mango powder (amchur) to the potato mixture for a tangy twist.

Serving Suggestions

Serve your Potato Cheese Toast hot with a side of ketchup and extra green chutney for dipping. It’s also delicious with a cup of chai!

Storage Instructions

This toast is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or toaster oven to crisp it up.

FAQs

What type of potatoes work best for this recipe?
Yukon Gold potatoes are my go-to, but red potatoes or russets will also work.

Can I make the green chutney ahead of time?
Absolutely! Green chutney can be made a day or two in advance and stored in an airtight container in the refrigerator.

Is it possible to bake the potato cheese toast instead of frying?
Yes, you can! Bake at 180°C (350°F) for about 10-12 minutes, or until golden brown and the cheese is melted.

What can I substitute for cheddar cheese?
Monterey Jack, mozzarella, or paneer are all great options.

How can I adjust the spice level of this toast?
Reduce or omit the green chili in the chutney, or add a pinch of Kashmiri chili powder for color without the heat.

Can I add other vegetables to the potato mixture?
Definitely! Peas, carrots, or even spinach would be delicious additions.