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.
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
