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Open toast piled with cheddar and mozzarella, green chilli, capsicum and coriander, grilled till bubbling.
A Bombay Irani-café favourite, made here without garlic butter.
Finely chop green chilli, capsicum and coriander; mix with grated cheddar and mozzarella.
Brush bread slices with ghee and lightly toast one side.
Spread cheese mix on the toasted side, sprinkle chilli flakes and oregano.
Grill at 220°C (or covered on a tawa) 4-5 min until bubbling and golden. Cut into fingers and serve.
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