Parsi cheese toast

Parsi cheese toast

The three basic staples in every Parsi home are egg, potato, and bread. Combining them and adding grated cheese to it prepares the very old-fashioned retro 'cheese toast,' which we friends want to name Karachi toast. There was a time when all our grandmothers used to make this for us, deep-fried or pan-fried; we had it for tea time or as a snack. Eventually the popularity caught on in a much-frequented gymkhana club, where the only difference was they cut the slice of bread into three fingers, while we at home continued to prepare them as triangles.

Serve it hot. While it doesn't need any accompaniment, some would disagree, and tomato ketchup used to be a go-to for many. 

It may have well been first created to use up leftovers.

Serves 6

4 slices of white bread (you may need one more)

Mix together into a spoonable mash.

3/4 lb| 350 gm potatoes, peeled, boiled, and smashed

1 egg

salt 

1/3 lb | 175gm grated strong cheddar

optional: 1/2 tsp red chili powder

Divide this into 4  equal portions and spoon in a generous heap over the bread. Leave to chill and dry in the fridge for an hour.

Heat oil in a pan, and place the prepared toast potato mix face down. Cook until golden brown, turn over, and cook another 30 seconds until the toast is a golden crisp. Remove this with a slotted spoon and place it on a kitchen towel to absorb any excess oil. Repeat with the rest of the toast.

Cut with a sharp bread knife. Serve hot.

Tips

 Cut these into pieces before frying them. This will give you extra crispy crunchy edges to bite on. 

Preparing this in an air fryer or a toaster oven is an option if preferred.