Mumbai x Tuscany

Pav panzanella chaat

Name: Pav panzanella chaat
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 pav a day old pav (soft bread rolls, soft dinner rolls); 1 1/2 tbsp melted butter; 1 1/2 tsp divided chaat masala; a small ball soaked tamarind; 1 1/2 tbsp jaggery; 1/2 tsp roasted cumin powder (ground cumin); a handful mint leaves; a handful coriander leaves (cilantro); 1 green chilli; 2 tsp lemon juice; 4 ripe in chunks tomato; Salt, to taste; 2 tbsp olive oil; 2 tsp vinegar; 1 in chunks cucumber; 1 small thinly sliced onion; 1/2 cup whisked hung curd (greek yogurt); a handful sev; 1/4 cup seeds pomegranate seeds; a few leaves basil leaves

Tuscany saves its stale bread for salad. Mumbai saves it for chaat. Today they share.

35 minTime

10 gProtein each

mildSpice

Day old bread, two ways2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

378kcalsame

10 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pav (soft bread rolls, soft dinner rolls)4 pav, a day old

Butter1½ tbsp, melted

Chaat masala1½ tsp, divided

Tamarinda small ball, soaked

Jaggery1½ tbsp

Cumin powder (ground cumin)½ tsp, roasted

Mint leavesa handful

Coriander leaves (cilantro)a handful

Green chilli1

Lemon juice2 tsp

Tomato4 ripe, in chunks

Saltto taste

Olive oil2 tbsp

Vinegar2 tsp

Cucumber1, in chunks

Onion1 small, thinly sliced

Hung curd (greek yogurt)½ cup, whisked

Seva handful

Pomegranate seeds¼ cup seeds

Basil leavesa few leaves

Method

5 steps

1Cube the pav, toss with melted butter and 1 tsp chaat masala, and bake in the oven at 200°C for 10 minutes.
2Simmer the tamarind pulp, jaggery, cumin and 1/3 cup water on low heat for 5 minutes until syrupy. Cool.
3Blend the mint, coriander, chilli, lemon juice, a pinch of salt and 2 tbsp water into a green chutney.
4Salt the tomatoes and leave them in a sieve over a bowl for 10 minutes. Whisk the juice with olive oil, vinegar and the rest of the chaat masala.
5Toss the pav, tomatoes, cucumber and onion with the dressing and rest 5 minutes. Plate, then drizzle curd and both chutneys and top with sev, pomegranate and basil.

Serve it like this

Heap the salad high in a wide bowl, drizzle curd, then green and tamarind chutney in zigzags. Finish with sev, pomegranate and torn basil on top.

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

Mumbai x Tuscany

Pav panzanella chaat

Tuscany saves its stale bread for salad. Mumbai saves it for chaat. Today they share.

35 minTime

10 gProtein each

mildSpice

Day old bread, two ways2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

378kcalsame

10 gproteinsame

4 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Pav (soft bread rolls, soft dinner rolls)4 pav, a day old

Butter1½ tbsp, melted

Chaat masala1½ tsp, divided

Tamarinda small ball, soaked

Jaggery1½ tbsp

Cumin powder (ground cumin)½ tsp, roasted

Mint leavesa handful

Coriander leaves (cilantro)a handful

Green chilli1

Lemon juice2 tsp

Tomato4 ripe, in chunks

Saltto taste

Olive oil2 tbsp

Vinegar2 tsp

Cucumber1, in chunks

Onion1 small, thinly sliced

Hung curd (greek yogurt)½ cup, whisked

Seva handful

Pomegranate seeds¼ cup seeds

Basil leavesa few leaves

Method

5 steps

1Cube the pav, toss with melted butter and 1 tsp chaat masala, and bake in the oven at 200°C for 10 minutes.
2Simmer the tamarind pulp, jaggery, cumin and 1/3 cup water on low heat for 5 minutes until syrupy. Cool.
3Blend the mint, coriander, chilli, lemon juice, a pinch of salt and 2 tbsp water into a green chutney.
4Salt the tomatoes and leave them in a sieve over a bowl for 10 minutes. Whisk the juice with olive oil, vinegar and the rest of the chaat masala.
5Toss the pav, tomatoes, cucumber and onion with the dressing and rest 5 minutes. Plate, then drizzle curd and both chutneys and top with sev, pomegranate and basil.

Serve it like this

Heap the salad high in a wide bowl, drizzle curd, then green and tamarind chutney in zigzags. Finish with sev, pomegranate and torn basil on top.

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

Pav panzanella chaat

Make it your way

Ingredients

Method

Pav panzanella chaat

Make it your way

Ingredients

Method

Make it a meal