Samosa Chaat Bruschetta

Crispy samosa chaat on a bruschetta base is the perfect appetizer. Easy to make and delicious, this fusion recipe is sure to please you.

Recipe Source Link:https://www.mygingergarlickitchen.com/samosa-chaat-bruschetta/

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RECIPE INGREDIENTS

» For the Samosa Filling:

• 4 medium-sized potatoes, boiled, peeled, and diced
• 2 tablespoons cooking oil
• 1 inch ginger, roughly chopped
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon black Salt
• 1/2 teaspoon turmeric powder
• 1.5 teaspoons amchur (mango powder)
• Salt, to taste
• 1/2 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon black pepper powder
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon garam masala

» For the Bruschetta:

• 2 medium-sized baguettes or similar bread
• 2 tablespoons olive oil
• 2 cloves garlic cloves, peeled

» For serving:

• Sev (crispy gram flour vermicelli)
• Boondi (deep-fried gram flour droplets)
• 1/4 cup finely chopped onions
• 1/2 teaspoon chaat masala
• 1/2 teaspoon red chili powder
• Tamarind chutney for drizzling
• Mint coriander chutney for drizzling

RECIPE INSTRUCTIONS

» Prepare the Bruschetta:

1. Preheat your oven to 350°F (175°C). Slice them diagonally into 1/2-inch thick slices. I have cut them into two different sizes. Line a baking sheet with parchment paper. Place the bread slices on a baking sheet and brush them with olive oil from both sides. Toast the bread in the preheated oven until they are crispy and slightly browned. This should take about 5-7 minutes.

» Prepare the Samosa Filling:

1. In a mortar and pestle, coarsely powder the cumin seeds, fennel seeds, and coriander seeds. Remove them onto a plate. Then, add ginger and green chilies to the mortar and crush them into a fine paste. Heat oil in a pan over medium heat. Add the crushed cumin seeds, coriander seeds, and fennel seeds. Sauté until they start to splutter. After that, add ginger and green chili paste and sauté for a minute.
2. Next, turn the heat to low and add all the spices: black salt, amchur, regular salt, turmeric powder, red chili powder, coriander powder, cumin powder, black pepper, red chili flakes, and garam masala. Mix everything together and cook for a few minutes. Now, add the boiled and chopped potatoes and stir well. Sauté for 2 minutes, and then mash the potatoes slightly while cooking to create a textured filling. Cook for about 5 minutes on medium heat. Remove the filling from heat and set it aside.

» Assemble the Samosa Chaat Bruschetta:

1. Rub the peeled garlic cloves on the toasted bread slices to infuse them with garlic flavor. Place a generous spoonful of the prepared Samosa Filling on each toasted bread slice. Drizzle tamarind chutney and green chutney over the bruschettas for a burst of flavors. Top with chopped onions, sev, and boondi for texture and crunch. Sprinkle chaat masala and red chili powder for additional seasoning. Serve and enjoy your Samosa Chaat Bruschetta immediately!

RECIPE NOTES

1. To make the best tasting bruschetta, you need to choose an excellent quality baguette. You can also use other breads like sourdough or ciabatta.
2. For even toasting, make sure that you slice the bread evenly.