India x Italy

Kachumber bruschetta

Name: Kachumber bruschetta
Total time: 20 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 1 baguette 16 slices baguette (french bread roll); 2 tbsp olive oil; 2 cloves halved garlic; 2 seeded and finely diced tomato; 1 seeded and finely diced cucumber; 1 small finely diced onion; 1 minced green chilli; a handful chopped coriander leaves (cilantro); 1 tbsp lemon juice; 1 tsp chaat masala; 1/2 tsp roasted cumin powder (ground cumin); Salt, to taste; 1/2 cup hung curd (greek yogurt); a handful chopped mint leaves; 1/4 cup seeds pomegranate seeds; a handful fine sev

Kachumber finally gets the stage it deserves: a crunchy, garlicky toast.

20 minTime

9 gProtein each

mildSpice

Chopped salad, grilled bread2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

294kcalsame

9 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Baguette (french bread roll)1 baguette, 16 slices

Olive oil2 tbsp

Garlic2 cloves, halved

Tomato2, seeded and finely diced

Cucumber1, seeded and finely diced

Onion1 small, finely diced

Green chilli1, minced

Coriander leaves (cilantro)a handful, chopped

Lemon juice1 tbsp

Chaat masala1 tsp

Cumin powder (ground cumin)½ tsp, roasted

Saltto taste

Hung curd (greek yogurt)½ cup

Mint leavesa handful, chopped

Pomegranate seeds¼ cup seeds

Seva handful, fine

Method

4 steps

1Brush the bread with olive oil and toast on a grill pan on medium high heat for 1 to 2 minutes a side. Rub one side with cut garlic.
2Off the heat, whip the hung curd with mint and a pinch of salt until smooth.
3Just before serving, mix the tomato, cucumber, onion, chilli and coriander with lemon juice, chaat masala, cumin and salt.
4Spread curd on each toast, top with kachumber, then pomegranate and sev. Serve within 10 minutes.

Serve it like this

Line the toasts up on a long board in a single row, kachumber heaped high on each, with pomegranate and sev scattered over and a few mint leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

India x Italy

Kachumber bruschetta

Kachumber finally gets the stage it deserves: a crunchy, garlicky toast.

20 minTime

9 gProtein each

mildSpice

Chopped salad, grilled bread2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

294kcalsame

9 gproteinsame

3 gfibresame

20minutessame

Per serving, worked out from the ingredient table.

Ingredients

Baguette (french bread roll)1 baguette, 16 slices

Olive oil2 tbsp

Garlic2 cloves, halved

Tomato2, seeded and finely diced

Cucumber1, seeded and finely diced

Onion1 small, finely diced

Green chilli1, minced

Coriander leaves (cilantro)a handful, chopped

Lemon juice1 tbsp

Chaat masala1 tsp

Cumin powder (ground cumin)½ tsp, roasted

Saltto taste

Hung curd (greek yogurt)½ cup

Mint leavesa handful, chopped

Pomegranate seeds¼ cup seeds

Seva handful, fine

Method

4 steps

1Brush the bread with olive oil and toast on a grill pan on medium high heat for 1 to 2 minutes a side. Rub one side with cut garlic.
2Off the heat, whip the hung curd with mint and a pinch of salt until smooth.
3Just before serving, mix the tomato, cucumber, onion, chilli and coriander with lemon juice, chaat masala, cumin and salt.
4Spread curd on each toast, top with kachumber, then pomegranate and sev. Serve within 10 minutes.

Serve it like this

Line the toasts up on a long board in a single row, kachumber heaped high on each, with pomegranate and sev scattered over and a few mint leaves on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kachumber bruschetta

Make it your way

Ingredients

Method

Kachumber bruschetta

Make it your way

Ingredients

Method

Make it a meal