By now, you guys must be aware of my love for chaat. I can have chaat any time of the day or night! 🙂 So, when the theme for this week’s Foodie Monday came up – ‘bruschetta recipes’- I decided to add a very Indian twist to it. I decided to turn the bruschetta into a chaat. The result – a chaat bruschetta – was fantabulous, if I may say so myself.
This chaat bruschetta makes for a wonderful, wonderful snack for chaat lovers. Sweet and tangy and salty and spicy all at once, it surely brightened up our day. Do try it out, too!
Here’s my Indian bruschetta recipe!
- Bread slices, as needed
- Salted butter, as needed to toast the bread
- Roasted cumin (jeera) powder, as needed
- Chaat masala, as needed
- Boiled potatoes, as needed
- Tomato, as needed
- Onion, as needed
- Fresh coriander, as needed
- Carrot, as needed
- Fine nylon sev, as needed
- Spicy green chutney, as needed
- Sweet-sour tamarind chutney, as needed
- Cheese, as needed
- Let us first get the veggies ready. Peel and grate the carrot finely. Chop the onion and coriander finely. Boil the potatoes – give them about 4 whistles in a pressure cooker, let them cool down completely, then peel and chop them into cubes.
- In a mixing bowl, mix together the grated carrot, finely chopped onion and coriander. Keep aside.
- Take the boiled and cubed potatoes in another mixing bowl. Add in chaat masala and cumin powder to taste. Mix well. Make sure all the potato cubes are evenly coated with the cumin powder and chaat masala. Keep aside.
- Grate the cheese finely. Keep aside.
- Get a dosa pan nice and hot, till water droplets dance on it. Meanwhile, spread some butter on both sides of a slice of bread. Lower the flame. Toast the bread till it becomes crisp and slightly brown on both sides, taking care not to burn it. Then, cut the bread slice into two. Prepare as many bread slices as you want, in a similar manner.
- Spread a few cubes of potato on the toasted bread. Spread some of the carrot-onion-coriander mixture on top. Spread some nylon sev and grated cheese on top of this. Drizzle some sweet-sour tamarind chutney and spicy green chutney on top, and sprinkle some roasted cumin powder and chaat masala. Serve immediately.
1. Here is how I make the sweet-sour tamarind chutney. Sweet-and-sour chutney for chaats is typically made using dates, but I am not a big fan of that, so I made it using tamarind and jaggery.
2. Here is how I make the spicy green chutney.
3. I have used ordinary whole wheat bread to make this chaat bruschetta, but you can use any type you want. Ciabatta or baguette would work great for this. These toppings would work on crackers or salty biscuits as well.
4. I haven’t included precise measurements for any of the ingredients here. Use them in quantities of your choice, to suit your taste preferences.
5. I have used Everest chaat masala and Amul processed cheese here. You can use any brands suited to you.
6. You may use a dash of rock salt aka black salt, to add more flavour to the chaat bruschetta.
7. I have used only boiled potatoes, coriander, grated carrot and onion to make the topping for the chaat bruschetta, apart from cheese. If you want to, you can add more toppings like beetroot, pomegranate arils, cucumber, boiled kabuli or black chana and sweet corn.
8. To make the roasted cumin powder, dry roast some cumin on medium flame in a pan till it is quite aromatic. Take care not to burn it. When it has cooled down completely, grind into a coarse powder and store in a dry, air-tight container.
I hope you liked this Indian bruschetta recipe! Don’t forget to let me know how this chaat bruschetta turned out for you! 🙂
This recipe is for the Foodie Monday Blog Hop. The theme this week is ‘bruschetta recipes’.