Dabeli Bruschetta – Kutchi Dabeli Fusion Crunchy Bites – Welcome NY2026 – My First Dish Of 2026

Ingredients

• 8 pieces Mini butter toasts
• 1 tbsp Oil
• 2 tsp Kutchi dabeli special masala
• 2 tbsp (plus extra for spreading) Tamarind jaggery chutney
• 1 tbsp (plus extra for spreading) Garlic red chutney
• 2 tbsp (plus extra for spreading) Green chili coriander chutney
• 1/2 tsp Salt
• 4 tsp Water
• 2 medium (roughly mashed) Boiled potatoes
• 1/4 cup Onion (finely chopped)
• 2 tbsp Fresh coriander (finely chopped)
• 2 tbsp Fried masala peanuts
• 2 tbsp Thin sev
• 2 tbsp Pomegranate pearls
• 1 tbsp Lemon juice

Steps

1. Heat oil in a pan. Add dabeli masala, tamarind jaggery chutney, garlic red chutney, salt, and water.
2. Stir and cook until the mixture boils. Add boiled, roughly mashed potatoes. Mix well and cook until smooth.
3. Turn off the heat. Add chopped onions, fried masala peanuts, lemon juice, and coriander to the potato mixture. Mix well. Let the mixture cool slightly.
4. Spread green chili coriander chutney and garlic red chutney on each mini butter toast. Place a spoonful of the dabeli potato mixture on each toast.
5. Drizzle tamarind jaggery chutney over the top. Garnish with thin sev, masala peanuts, and pomegranate pearls.
6. Serve and eat immediately to enjoy the crunchy texture of the toast before it becomes soggy.