Dabeli Bruschetta

5 from 1 vote

A delicious take on a classic; this Dabeli Bruschetta recipe uses spiced potato and an array of toppings on toasted sourdough bread.

It is perfect as an appetizer or to serve at a party!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer, chaat, Snack

Cuisine: Indian

Diet: Vegetarian

Servings: slices

Calories: 192kcal

Author: Smruti

In a mortar pestle add chopped garlic, red chili powder and salt.
Mix and press everything well so the garlic is mashed completely and is mixed with red chili powder and salt.
Heat oil in a pan and add cumin seeds. Once they pop add the dabeli masala.
Add boiled and mashed potato to the pan.
Mix well and ensure the potato gets coated with the masala. Turn down the gas and set aside.
Place in a preheated oven at 375 F for 10 minutes. Remove once the bread is crisp.
On the toasted bread slices add a teaspoon of spicy chili cilantro chutney, garlic chutney and sweet tamarind dates chutney.
Spread the chutney so that the bread is covered with it.
Add 3-4 tablespoon of potato mixture on each breads and spread it well.
Top with sev, chopped onions, masala peanuts, pomegranate, tutti-frutti and chopped cilantro.

Use sourdough or rustic white bread for the recipe. It holds up really well.
Tutti-frutti or pomegranate can be skipped if you are unable to find it. They add a lot of sweet taste to the recipe and a pop of color.
The recipe makes 12 medium sized breads. If the size of bread you are using is different, the number will change.
The amount of potato topping depends on how much you like it. Add a LOT if you like or stick to just a couple of spoons.