Aloo channa chaat bruschetta
Aloo Channa Chaat Bruschetta is a flavorful fusion appetizer that combines the tangy, spicy taste of Indian aloo channa chaat (potato and chickpea mix) with the crisp base of Italian bruschetta. Served on toasted bread slices, it's a delicious blend of textures and bold, zesty flavors—perfect for parties or as a unique starter.
Ingredients
- Baguette Bread 1 loaf
- Butter to spread on the bread
- Potato 1
- White channa 1/4 cup
- Chaat masala 2 pinches
- Tomato 1 small
- Red chilli powder as needed
- Salt a pinch
- Sweet chutney 1 tsp
- Coriander leaves few
- Sev as needed(to garnish)
Instructions
- Soak the channa over night. Pressure cook the potato and the soaked channa. Cut the potatoes into cubes after it is cooked. take out the seeds of the tomato and chop them into small pieces.
- Bake the bread for 7 to 10 minutes at 150 degrees till it becomes crisp.
- Mix the cubed aloo, tomato, cooked channa, chaat masala, red chilli powder, sweet chutney and chopped coriander leaves. Aloo channa chaat is ready.
- Now it is the time to assemble the aloo channa chaat on the bread. Always do this just before serving.
- Place the baked baugette on a plate.
- Garnish with sev.
- Serve immediately. If you want you can add little red chutney or green chutney on the top while serving.
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