Masala Bruschetta (Indian Style Toast With Veggie Topping)
Masala Bruschetta is a lovely snack, starter, or even a healthy breakfast! It is similar to Pav Bhaji but a lot simpler and quick with fewer ingredients. Served with a cup or two of Masala Chai made with non-dairy milk; it fills the bill very nicely.
The masala itself is Gluten-Free; if you use gluten-free bread/wraps, crackers, sweet or regular potato slices, or lettuce leaves, you can have a gluten-free meal!
NOTES:
Go easy with salt as chaat masala is quite salty! More can be added at the end if needed.
Instead of the green chile, a pinch or two of red pepper flakes may be used; add it when adding the Cumin seeds to the oil.
Other veggies and/or cooked, crumbled sweet or regular potato may be added; if adding more veggies, adjust seasonings.
The masala itself is Gluten-Free; if you use gluten-free bread/wraps, crackers, sweet or regular potato slices, or lettuce leaves, you can have a gluten-free meal!
NOTES:
Go easy with salt as chaat masala is quite salty! More can be added at the end if needed.
Instead of the green chile, a pinch or two of red pepper flakes may be used; add it when adding the Cumin seeds to the oil.
Other veggies and/or cooked, crumbled sweet or regular potato may be added; if adding more veggies, adjust seasonings.
8-10 Toasts
INGREDIENTS:
1 tsp oil
½ tsp Mustard seeds
½ tsp Cumin seeds
1 medium Onion, finely chopped
1 green chile, cored and finely minced (jalapeno or serrano)
1 Bell Pepper, finely chopped
1 large Carrot, coarsely grated
2 Tomatoes, deseeded and finely chopped
½ tsp Turmeric
Salt (Hold off using too much salt as Chaat Masala has salt)
½ tsp ground Red Chile (cayenne)
1 tsp Chaat Masala
4 Tbsp fresh Coriander/Cilantro, finely chopped + extra for garnish
Toast triangles, Naan, Pita, or any flatbread wedges to serve
Gluten-free Breads or wraps
Romaine Lettuce or Endive leaves
Finely chopped nuts & seeds (optional)
Gluten-free Breads or wraps
Romaine Lettuce or Endive leaves
Finely chopped nuts & seeds (optional)
METHOD:
Heat a tablespoon of oil in a pan.
Add mustard and let it start popping; add cumin seeds and let them sizzle.
Stir in the onion, green chili, and a pinch of salt and cook for 3-4 minutes, until the onions soften.
Add bell pepper with turmeric, red chile powder, and cook stirring for 2-3 minutes until the spices are incorporated and bell pepper softens.
Mix in the grated carrots, cover and cook stirring often until the veggies become soft, about 3-4 minutes.
Add the tomatoes, cook for a couple of minutes until they are soft and blend in. Remove from heat.
Sprinkle chaat masala and mix well. Taste and add salt if needed.
Finally, add coriander/cilantro and mix well.
Spread a little of veggie masala over the warm toasts/breads and sprinkle the nuts and seeds on top with additional cilantro if desired. Serve immediately.
Eat! Enjoy!!
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