Delhi x Italy

Chaat bruschetta

Name: Chaat bruschetta
Total time: 35 min
Yield: 6 servings
Cuisine: Fusion
Ingredients: 1 in 18 slices baguette (french bread roll); 4 tsp olive oil; 2 cloves halved garlic; 1 cup boiled chickpeas, boiled; 1 boiled and diced potato; 2 deseeded and diced tomato; 1 small finely chopped onion; 2 tsp lemon juice; 1 tsp chaat masala; 1/4 tsp red chilli powder (indian red chili powder); 2/3 cup hung curd (greek yogurt); 2 tsp sugar; a small lime sized ball tamarind; 3 tbsp jaggery; 1/4 tsp cumin powder (ground cumin); 1/4 tsp dry ginger powder (ground ginger); a handful mint leaves; a handful coriander leaves (cilantro); 1 green chilli; 1/2 cup fine sev; 1/3 cup arils pomegranate seeds; a few leaves basil leaves; Salt, to taste

Chaat climbed onto garlic toast and refuses to come down. Fair enough.

35 minTime

11 gProtein each

mediumSpice

From the thela to the antipasti plate2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

325kcalsame

11 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Baguette (french bread roll)1, in 18 slices

Olive oil4 tsp

Garlic2 cloves, halved

Chickpeas, boiled1 cup, boiled

Potato1, boiled and diced

Tomato2, deseeded and diced

Onion1 small, finely chopped

Lemon juice2 tsp

Chaat masala1 tsp

Red chilli powder (indian red chili powder)¼ tsp

Hung curd (greek yogurt)⅔ cup

Sugar2 tsp

Tamarinda small lime sized ball

Jaggery3 tbsp

Cumin powder (ground cumin)¼ tsp

Dry ginger powder (ground ginger)¼ tsp

Mint leavesa handful

Coriander leaves (cilantro)a handful

Green chilli1

Sev½ cup, fine

Pomegranate seeds⅓ cup arils

Basil leavesa few leaves

Saltto taste

Method

6 steps

1Simmer the tamarind, jaggery, dry ginger and cumin with 1 cup water on medium low heat for 8 minutes. Strain.
2Blend the mint, coriander, green chilli, a squeeze of lemon and a pinch of salt with 2 tbsp water.
3Brush the baguette slices with olive oil and toast in the oven at 200°C for 6 to 7 minutes. Rub each with the cut garlic.
4Mix the chickpeas, potato, tomato, onion, chaat masala, chilli powder, the rest of the lemon and salt.
5Whisk the hung curd with the sugar and a pinch of salt.
6Just before serving, smear each toast with curd, add a spoon of chaat, drizzle both chutneys and finish with sev, pomegranate and torn basil.

Serve it like this

Line the toasts in two neat rows on a long board. Dot mint chutney on the board between them and scatter a few pomegranate seeds and basil leaves around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi x Italy

Chaat bruschetta

Chaat climbed onto garlic toast and refuses to come down. Fair enough.

35 minTime

11 gProtein each

mediumSpice

From the thela to the antipasti plate2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

325kcalsame

11 gproteinsame

5 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Baguette (french bread roll)1, in 18 slices

Olive oil4 tsp

Garlic2 cloves, halved

Chickpeas, boiled1 cup, boiled

Potato1, boiled and diced

Tomato2, deseeded and diced

Onion1 small, finely chopped

Lemon juice2 tsp

Chaat masala1 tsp

Red chilli powder (indian red chili powder)¼ tsp

Hung curd (greek yogurt)⅔ cup

Sugar2 tsp

Tamarinda small lime sized ball

Jaggery3 tbsp

Cumin powder (ground cumin)¼ tsp

Dry ginger powder (ground ginger)¼ tsp

Mint leavesa handful

Coriander leaves (cilantro)a handful

Green chilli1

Sev½ cup, fine

Pomegranate seeds⅓ cup arils

Basil leavesa few leaves

Saltto taste

Method

6 steps

1Simmer the tamarind, jaggery, dry ginger and cumin with 1 cup water on medium low heat for 8 minutes. Strain.
2Blend the mint, coriander, green chilli, a squeeze of lemon and a pinch of salt with 2 tbsp water.
3Brush the baguette slices with olive oil and toast in the oven at 200°C for 6 to 7 minutes. Rub each with the cut garlic.
4Mix the chickpeas, potato, tomato, onion, chaat masala, chilli powder, the rest of the lemon and salt.
5Whisk the hung curd with the sugar and a pinch of salt.
6Just before serving, smear each toast with curd, add a spoon of chaat, drizzle both chutneys and finish with sev, pomegranate and torn basil.

Serve it like this

Line the toasts in two neat rows on a long board. Dot mint chutney on the board between them and scatter a few pomegranate seeds and basil leaves around.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chaat bruschetta

Make it your way

Ingredients

Method

Chaat bruschetta

Make it your way

Ingredients

Method

Make it a meal