Ingredients
Bean Layer
- 1 can pinto beans (15.5 oz), washed and drained
- ⅓ cup onion, finely chopped
- 2 medium garlic cloves, finely chopped
- 1-2 teaspoons jalapeno, chopped
- ⅓ cup salsa (store bought)
- 1 teaspoon paprika or Kashmiri red chili powder
- 1 teaspoon cumin powder
- ½ teaspoon chaat masala
- ¼ cup water (or as needed)
- 2 teaspoons oil
- 1 teaspoon cumin seeds
Corn Salsa
- 1 teaspoon oil
- 1 ear of corn (kernels removed)
- ⅓ cup red onion, finely chopped
- ⅓ cup cherry tomatoes, diced
- Pickled jalapeno, to taste
- Few coriander leaves
- 1-2 teaspoons lime juice
- Salt, to taste
- ¼ teaspoon chaat masala
Avocado Cilantro Jalapeno Chutney
- ½ avocado
- ½ cup Greek yogurt
- Few jalapeno slices (adjust to spice tolerance, seeds removed for less heat)
- 1 medium garlic clove, lightly sautéed
- 1 handful fresh cilantro
- Salt, to taste
- Cold water, as needed to adjust consistency
Other Ingredients
- Tamarind & Date chutney (store bought)
- Bhel mix or sev, as needed for topping
- Tortilla chips or papadi or homemade baked tortilla chips
Instructions
- Make the Bean Layer: Heat 2 teaspoons of oil in a pan and add 1 teaspoon of cumin seeds. Sauté for 15 seconds until fragrant. Add ⅓ cup finely chopped onion, a little chopped jalapeno, and 2 cloves of minced garlic. Cook until softened and translucent. Then add the washed and drained pinto beans along with 1 teaspoon paprika, 1 teaspoon cumin powder, and ½ teaspoon chaat masala. Mix well, add ¼ cup water, and cook for a few minutes. Lightly mash the beans to create a soft, creamy texture. Stir in ⅓ cup of thick salsa and cook for 1 more minute. Taste and adjust salt as needed. The mixture should be creamy but not watery. Cover and let it cool.
- Prepare the Corn Salsa: Heat 1 teaspoon oil in a skillet and sauté the corn kernels for about 5 minutes until softened and lightly browned. Let them cool. In a bowl, combine the cooled corn with ⅓ cup finely chopped red onion, ⅓ cup diced cherry tomatoes, finely chopped pickled jalapeno, ¼ teaspoon chaat masala, lime juice, salt, and chopped coriander leaves. Mix thoroughly and adjust seasoning as desired.
- Make the Avocado Jalapeno Chutney: In a glass jar or blender, combine ½ avocado, a few jalapeno slices (remove seeds for less heat), lightly sautéed garlic, ½ cup Greek yogurt, a handful of fresh cilantro, and salt to taste. Blend using an immersion blender until smooth and creamy. If the mixture is too thick, slowly add cold water to reach a thick but pourable consistency.
- Assemble the Dip: On a large serving plate or dish, spread the cooled pinto bean mixture as the first layer. Next, add a layer of corn salsa, squeezing out any excess moisture before layering. Spoon the avocado-jalapeno chutney generously over the corn salsa. Drizzle tamarind & date chutney on top. The dip can be refrigerated at this point until ready to serve.
- Serve: Just before serving, sprinkle bhel mix or sev on top for a crispy crunch. Serve with tortilla chips, papadi, or homemade baked tortilla chips. For an added twist, air-fry whole-wheat tortillas with spices to serve alongside the dip.
Notes
- You can control the heat by adjusting jalapeno quantity and removing seeds for less spice.
- Use thick salsa to prevent the bean layer from becoming too watery.
- The dip can be prepared in advance and refrigerated to allow flavors to meld.
- Bhel mix adds crunch but can be omitted for a softer texture.
- Homemade baked tortilla chips or air-fried spiced tortillas are healthier alternatives to store-bought chips.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dip
- Method: Stovetop
- Cuisine: Indian-Mexican Fusion
- Diet: Vegetarian
