Name: Dābeli Crostini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 14 to 16 Crostini
Cuisine: Indian
Ingredients: 1½ teaspoons white sesame seeds; ½ teaspoon fennel seeds; 1 russet potato (about 240 g), peeled and cut into ¾-inch (2 cm) cubes; 2 tablespoon roasted peanuts; 1 tablespoon pomegranate arils, optional; 1 tablespoon sev (thin or nylon); 1 tablespoon unsweetened coconut, freshly grated or thawed; 1 tablespoon chopped cilantro; 2 tablespoons date syrup; 1 garlic clove; 1 tablespoon extra virgin olive oil; 1 demi-baguette, cut into ½-inch (13 mm) slices; ¼ teaspoon black salt; ½ to 1 teaspoon ground mild red chili; ¾ teaspoon chāt masālā; 1 teaspoon fresh lime juice; 1 teaspoon garam masālā; 1 teaspoon lime juice (about ¼ lime), or to taste; ½ teaspoon coriander seeds; ½ teaspoon cumin seeds; ½ teaspoon salt, plus more as needed

Preparation info

Makes
14 to 16
Crostini

Difficulty
Medium
Ready in
40 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

The inspiration for this perfect party appetizer comes from dābeli (which means “pressed” in Gujarāti), a pressed sandwich originating from Kutch, Gujarāt, the land of my maternal grandparents. The sandwiches are filled with a spiced potato mixture and served with toppings reminiscent of chāt. I didn’t gain full appreciation for dābeli until I traveled to Kutch in college. Here, I chose to pair these flavors with crostini. Making these crostini always take

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

‌

Ingredients

Method

Part of