Indian Chilli Cheese Toast with Crispy Bhaji Onion and a Green Chilli and Coriander Raita

I have posted a similar recipe fairly recently but I really wanted to take this to the next level. This to me is the perfect snack to have with a beer or 2. Make a big plate of them then dig in!


You will need:

For the Toast Topping

350g Mature Cheddar

3 Echalion shallots finely chopped.

3 Red Chillies finely chopped

2 tbs Coriander Stalks finely chopped.

1/2 tsp Cumin

1/2 tsp Coriander

1/4 tsp Tumeric

1/2 tsp Garam Masala

Bread of your choice. I used thick sliced Tiger Bread


For the Raita

200g Full Fat Yoghurt

4 Green Finger Chillies

50g Fresh Coriander

Juice of 1 Lime

4 tbs Water

Pinch of Salt and Pepper


For the Bhaji Onions

1 Large Onion Halved then thinly sliced.

5 tbs Plain Flour

1/2 tsp Coriander

1/2 tsp Cumin

1/2 tsp Tumeric

1/2 tsp Garam Massala

Salt and Pepper

Cold Water


  1. Firstly make up your Raita. Add the green chillies, coriander, lime juice, water and salt and pepper to the blender and mix until you have a smooth paste. Add it to a bowl and stir in your yoghurt. You might want to try a little at a time to get your desired strength.
  2. Heat a little oil in the pan then add in all the toast topping apart from the cheese. Cook for a couple of minutes until the onions are soft. Meanwhile grate all your cheese.
  3. When the topping mix is done remove it from the pan and allow to cool for a few minutes then mix in a bowl with the cheese.
  4. Heat about 2-3 inches of oil in a pan. If you have a thermometer you are looking for about 180 degrees. Mix your Bhaji batter in a bowl by adding in the flour and spices and slowly add in water until you have the consistency of double cream. Then drop in your finely sliced onions.
  5. Take your bread and toast on one side. Top the other side then place back under the grill for a couple of minutes until bubbling and golden.
  6. Meanwhile pick up some of the onions and let the batter drain a little before scattering in to the hot oil. Repeat the process until all the onion is in the pan. It will stick together a little bit but don’t worry. You can use a couple of forks to pull apart the onions while in the pan. Cook for 3-4 minutes then remove and drain on kitchen paper.
  7. Time to assemble. Break up the Bhaji and place on top of each toast. Drizzle over the Raita and finally garnish with some fresh coriander and chillies.

Grab yourself a beer and dig in!



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