Chilli cheese toast with garlic and a creamy topping
Lalkila Kitchen · Vegetarian · Snacks · Western influenced
A familiar Indian snack can fit comfortably into a kitchen abroad. This chilli cheese toast from the Lalkila archive uses a cooked milk and cheese topping, then a short finish under the grill. Have the bread toasted and the topping ready before bringing them together.
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Ingredients
- 120 ml milk
- 120 ml water
- 1 tablespoon flour
- 2 garlic cloves, crushed
- 4 tablespoons grated cooking cheese
- 4 tablespoons grated table cheese
- 2 green chillies, chopped
- 6 to 8 bread slices
- 2 tablespoons butter
Method
- Melt the butter in a saucepan. Add the garlic and cook briefly without browning it.
- Stir in the flour and cook for about 30 seconds. Gradually stir in the milk and water to avoid lumps.
- Add the table cheese and 3 tablespoons of the cooking cheese. Stir over gentle heat until the topping thickens, then add the green chillies.
- Toast the bread. Spread the topping over it and sprinkle with the remaining tablespoon of cooking cheese.
- Place under a preheated grill or broiler and watch closely until the top is golden. Cut into pieces and serve hot.
Cooking notes
Use cheeses that melt well and a bread you enjoy. The topping should become thick enough to spread before it goes on the toast. The source uses teacup measures; this version defines the milk and water amounts for repeatable preparation.
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Recipe source
Adapted from Chilli Cheese Toast in the archived Indian Recipes compilation, pages 5 and 6. The source does not identify an author for this entry. Lalkila has defined the source's equal milk and water measures as 120 ml each.
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