leaves, chopped 1 tbsp + for garnishing
pearls for topping
Masala peanuts for topping
coconut for topping
Sev for topping
Preheat oven to
Arrange the bread
slices on a baking tray. Put the tray into the preheated oven and toast the bread slices till crisp.
To prepare topping
mixture, heat oil in a non-stick pan, add onion and sauté till golden brown.
Add tomatoes and
sauté till soft. Add tomato puree, mix and cook for 2-3 minutes.
Add salt and potatoes,
mix and cook for 1-2 minutes. Add date-tamarind chutney, red chilli-garlic chutney and dabeli masala and mix well. Switch off heat, add lemon juice and 1 tbsp coriander leaves and mix well.
Spread the topping
mixture on a steel plate and top with some pomegranate pearls, masala peanuts, colourful desiccated coconut, sev and some coriander leaves.
Keep the toasted
bread slices on a serving platter, spread some stuffing on each of them, top with some masala peanuts and serve hot.