Ingredients
Scale
- 2 slices of bread, tore into pieces, drizzled with olive oil and baked in oven for 20 minutes at 375F
- 1 ripe avocado
- 2 tsp roasted slated peanuts dressed with 1 tsp oil and 1 tsp chili powder
- 2 tsp pomegranate seeds
- 2 tsp kutchi dabeli masala (see below)
- 1 tsp chopped onion
- 1 tsp chopped cilantro
- 1 tsp chopped tomato
- 1 tsp tamarind chutney (optional)
- 4 tsp chili garlic chutney (mix 3 tsp oil, 2 tsp chili powder, salt, 1 Tbsp garlic paste, 4 Tbsp water – makes more than required)
- 1 fresh lime wedge
- For Dabeli Masala
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 0.5 tsp cumin
- 2 cloves
- 1 cardamom
- Half star anise (optional)
- 1 black cardamom (optional)
- 1/8 piece nutmeg (substitute 0.25 tsp nutmeg powder)
- 0.5 inch cinammon stick or 1 tsp cinnamon powder (ceylon cinnamon powder preferred)
- 1 kashmiri red chili
- 1 tsp red chili powder
- 1 tsp salt
- O.25 tsp black salt
- 0.25 tsp hing (optional)
- Toast coriander cumin and fennel seeds till aromatic, followed by red chili, cloves, cardamom and cinnamon. Grind coarsely and mix in other powdered ingredients.
Instructions
- Cut avocado in half and scoop out flesh.
- Take half the avocado in a bowland add 2 tsp dabeli masala, onion, tomato, cilantro, tamarind chutney, 2 tsp chili garlic chutney.
- Mash coarsely with back of the spoon and mix every thing together.
- Add croutons and mix thoroughly. Drizzle few drops olive oil if you need to bring it all together.
- Distribute in two bowls.
- Chop other half of avocado into small pices and dress with some lime juice. Distribute to the two bowls.
- Top with a pinch of dabeli masala, 2 tsp red chili chutney drizzle, peanuts and pomegrnate seeds and cilantro in both bowls and serve.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Snack
- Cuisine: Indian