Masala bread Toast – Iyengar Bakery masala toast
Iyengar Bakery Style masala toast is a simple and popular bread toast recipe from South India.
Check out my Egg salad sandwich with Minty Avocado, here.
I have seen so many posts on social media about this famous Iyengar Bakery Style masala toast, I had to try it and did my research and this recipe turned out perfectly for me, hence had to share it.
Lets see how to make this easy masala toast recipe using basic vegetables available anytime around the year. I think this recipe can accommodate any hard vegetable. I would like to someday try making it out of beetroot and cabbages too.
So what’s all the hype about this recipe ? it tastes delicious and I think it can be prepared ahead of time and stored in an air tight container for a few days in the refrigerator. This will come handy for quick snacks
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Prep Work Before you begin,
Prep all the veggies ( grate carrots, chop capsicum and onions, roughly chop tomatoes) and keep them ready.
- Take a pan and heat it on medium heat, once hot, add oil and add mustard seeds, allow it to sputter.
- Next add cumin seeds, and next add onions and add a little salt and cook until the onions are softened.
- Next add in the veggies
- cook the vegetables with little salt with a lid on for 5 minutes. Next add the tomatoes and cover and cook until the tomatoes are softened
- Next add the masala powders (turmeric, red chilli powder, cumin powder, chat masala) sauté well and then add in the tomatoes purée and cook for a few more minutes, check salt and add more if needed. Finally add corriander leaves.
cut the bread slices and apply butter on them and add the prepared masala on it and toast them on one side and transfer to a plate.
Iyengar bakery style masala toast
Ingredients
- 1 grated carrot
- 1/2 capsicum diced
- 1/2 Red onion finely chopped
- 1 handful Corriander leaves
- 2 tsp Oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 3/4 tsp red chilli powder
- 3/4 tsp chat masala
- 3/4 tsp cumin powder
- Salt to taste
- 1 tsp Tomato purée or concentrate
- 3 bread slices
- Butter to toast
Instructions
- Take a pan and heat it on medium heat, once hot, add oil and add mustard seeds, allow it to sputter.
- Next add cumin seeds, and next add onions and add a little salt and cook until the onions are softened.
- Next add in the veggies with little salt and cook them with a lid on for 5 minutes.
- Next add the tomatoes and cover and cook until the tomatoes are softened
- Next add the masala powders (turmeric, red chilli powder, cumin powder, chat masala) sauté well.
- Next add in the tomatoes purée and cook for a few more minutes, check salt and add more if needed.
- Finally add the Corriander leaves and turn off the flame.
- Slice the bread and butter it on both sides, toasts it on another pan and add the prepared masala on one side and let it cook for a few mins until toasted. Serve hot.
Pepper Chicken Gravy
Stuffed Brinjal Fry Recipe | Gutti Vankaya fry Recipe – Andhra Style
VadaCurry Recipe | Vada curry | Vadakari
Balsamic caramelized Onions pizza
Whole Wheat Pizza
