Hello, you guys! If you follow me on Instagram, you know I love my brunch. The classic Bombay sandwich and avocado toast are two of my absolute favorites – so easy to make, so versatile and just always delicious. I’ve been toying with the idea of combining the two to create a Bombay Avocado Toast for a while now – but it had to be unique and more importantly, fun. Watching cooking shows (lately and otherwise) has been really helpful in getting the creative juices flowing and so, here we are!
The Reimagined Bombay Avocado Toast is my take on the classics – the same ingredients, prepared and presented differently. There are some new flavors and textures in here which elevate the fusion and I am sure you are going to love this one. Crunchy toasted sourdough slathered with an avo-herb-scallion chutney, topped with springy cherry tomatoes, potato, a burst of tamarind and the star – a crispy cheddar tuile.
All of these elements are really easy to make. You don’t have to get as fancy with the plating, just enjoy the process of making it and exploring your favorite flavors differently. I am so excited to be sharing this recipe with you, and cannot wait to see your recreations and hear what you think – send me a picture, tag @thedancingcookbook or use #thedancingcookbook. Bon Appetit! 🙂
Reimagined Bombay Avocado Toast
A beautiful fusion of classic Bombay flavors with the ever-so-versatile avocado toast. Crunchy toasted sourdough topped with an incredibly fresh avo-scallion-herb chutney, fresh springy veggies, a burst of tamarind and a crispy cheese tuile. Enjoy an elevated brunch experience at home!
Ingredients
- 4 slices Bread, preferably Sourdough
- 5-6 Cherry Tomatoes
- 1 Potato, boiled
- Chaat Masala to taste
- Salt to taste
- 1 tbsp Tamarind Chutney
- 1/2 cup Cheese, freshly shredded (preferably Cheddar)
- 1 tsp Olive Oil/Butter
- Handful Basil leaves, to garnish
Avocado Herb Scallion Chutney
- 1/2 Avocado
- 1/4 cup Cilantro, washed
- 1 bunch Scallion greens, roughly chopped
- 1/4 cup Mint leaves (optional)
- 1-2 Green Chilis
- 1 Garlic cloves
- 1/2 inch piece Ginger
- 1/4 cup Lime Juice
- 1-2 tsp Salt
- 1 tsp Pepper
Instructions
- Prep all the ingredients for the Avocado Herb Scallion Chutney and add to a food processor. Blitz until well combined to form a smooth paste. Taste and adjust seasonings as needed.
- Prep the veggies - cut the cherry tomatoes into quarters, the boiled potato into diced pieces/small discs and season both lightly with some salt and chaat masala. You can also add cucumber, beets, radishes or other veggies of your choice.
- Preheat oven to 375 F. On a baking tray lined with parchment paper, arrange the freshly shredded cheddar cheese in 3 inch circles.
- Place in the oven for ~7-8 minutes until the cheese bubbles and melts - the edges will crisp up and brown. Remove from the oven and allow to cool.
- In the meantime, heat up a skillet/pan with some olive oil/butter and toast the sourdough bread.
- On each sourdough slice, slather on the chutney, top with the veggies and drizzle on some tamarind chutney (optional).
- Remove the cheese tuiles gently from the parchment paper. Break into triangular pieces and arrange on the toast. Garnish with basil/herbs of your choice.
- Sprinkle on additional chaat masala if needed and enjoy warm with your favorite beverage!
Notes
- Keep an eye on the cheese tuiles as they can burn easily if left unattended for too long in the oven.
- You can also top the toast with other veggies like cucumber, beets, radishes etc.
- This is a great option for brunch gatherings - you can prep the chutney, veggies and cheese tuiles ahead of time and let everyone assemble their own toasts.
- If you're skipping the cheese tuiles, you can simply add freshly shredded cheese to the toast and heat and cover the toast on a skillet or place in the oven for a few minutes until the cheese melts.