Bombay Bruschetta
Bombay Bruschetta
An Indian-Italian fusion appetizer by Sapna Anand from Fast Indian Cooking with Sapna
  • Difficulty Level Easy
  • Technique Sauteing
  • Cooking Time 35 minutes
  • Yield 8 servings
  • Potato Filing:
  • 1 potato
  • 1 garlic clove
  • 1 small onion
  • 1 green chili
  • 2 tablespoons vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ turmeric powder
  • Salt
  • Green Chutney:
  • 1 small bunch of coriander leaves
  • 1 small bunch of mint leaves (remove the stalk)
  • ½ cup fresh grated coconut
  • 1 teaspoon sugar
  • 1 green chili
  • Juice of ½ lime
  • Salt
  • Water
  • Garnish:
  • Japanese cucumber julienned into ribbons
  • Tomatoes thinly sliced
  • Butter
  • 1 baguette
  1. Potato Filing:
  2. Boil the potato until tender. Then peel and chop the potato into small cubes.
  3. Finely chop both the onion and garlic. Slit the green chili in half.
  4. Heat up the oil in a pan. Toss in the mustard seeds and cumin seeds.
  5. Once the spices start to crackle, lower the flame then add the green chili, minced onion, garlic, turmeric powder and salt. Stir to combine all the ingredients.
  6. Add in the potatoes into the pan, sauté for a minute.
  7. Cover the pan with a lid and leave to cook for 5 minutes over a low flame.
  8. Remove green chili from the pan. Then mash the potatoes using the back of a spatula.
  1. Green Chutney:
  2. Add all the ingredients into a blender and blend finely.
  1. Bruschetta Assembly:
  2. Cut the baguette into thin slices.
  3. Brush the baguette slices with butter.
  4. Spread on a thin layer of green chutney.
  5. Top it with a spoonful of spiced potatoes, followed by a cucumber ribbon or grated tomatoes.
  6. The baguettes can be served several ways: either with just butter and chutney and cucumber as the toppings, or just potatoes.
  1. TIPS:
  2. Alternatively you can add grated carrots, chopped capsicum.

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