Chhole Masala Crostini

Chhole Masala is a popular North Indian dish made with tomatoes and Indian spices . It’s a vegan dish and usually paired with Indian bread or paired with chaats. I love this dish as it is easy to make and so comforting.

I paired the Chhole Masala with crispy bread and it was a huge hit. When dressed up with sweet chutney and pickled onions, it was a party in mouth. The crunchy bread and the balanced flavors of chhole and chutney tastes brilliant together. This is an awesome idea to repurpose the leftover Chhole. I will be adding this to my Diwali menu this year.

I can’t wait to see you all make this dish and share pictures with me.

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Prep Time 10

Cook Time 20

Course Appetizer, lunch, sides, snacks

Cuisine Indian, Indian Fusion

Ingredients

1 cup garbanzo beans boiled
1 tablespoon olive oil
1 tsp cumin seeds
1/2 tsp asafetida powder
1 bay leaf
1/2 cup diced onions
1 cup diced tomatoes
2 tsp kashmiri chili powder
2 tsp chhole masala
1/2 tsp turmeric powder
Salt as needed
1/2 tsp of raw mango powder
1/2 loaf of rustic sourdough bread sliced
1 tablespoon butter
1/4 cup pickled sliced onions to garnish
2 tablespoon tamarind-dates chutney
1/4 cup chopped cilantro to garnish
2-3 lime wedges to serve

Instructions

In a pan heat olive oil on medium heat
Add cumin seeds, bay leaf and asafetida and let it sizzle
Add onions and tomatoes and cook till they soften
Let it cool, remove bay leaf and grind it and form a gravy
In the same pan add the gravy and heat for few minutes
Add the boiled garbanzo beans
Add turmeric powder, chhole masala, kashmiri chili powder, salt and raw mango powder
Cook the Chhole till the water is absorbed
On a flat pan heat the bread using butter till it’s completely toasted
Layer the toasted bread with Chhole
Drizzle 1/2 tsp of Tamarind/Dates chutney
Garnish with pickled onions and chopped cilantro
Serve hot with lime wedges