Masala Bread Toast - Iyengar Bakery Style recipe as it is known in the Iyengar bakeries is an open faced sandwich topped with sautéed onions, carrot, capsicum coated in Indian spices.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Appetizer, Breakfast, Snack
  • Cuisine: Indian, Karnataka

Ingredients

For Stuffing:

  • 2 teaspoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon jeera seeds (cumin)
  • 1 green chili (finely chopped)
  • 1/2 cup onion (finely chopped)
  • 1/4 cup capsicum (bell peppers) (finely chopped)
  • 1/2 cup carrot (shredded)
  • 1/2 cup tomato (de-seeded) (finely chopped)
  • 1/4 teaspoon jeera powder
  • 1/2 teaspoon chaat masala powder ((or garam masala))
  • 1/2 teaspoon red chili powder
  • salt (as per taste)
  • 1 tablespoon tomato ketchup (sauce)
  • 1 tablespoon coriander leaves

Other Ingredients

  • 5-6 bread slices ((wheat or brown bread))
  • 1-2 tablespoons butter ((or ghee))

Method

  1. Heat oil in a pan. Add mustard and jeera. Let them splutter.
  2. Add 1/4 teaspoon green chili, 1/2 cup onion (finely chopped). Saute well until the onion becomes soft. Then, add 1/4 cup of finely chopped capsicum and 1/2 cup of grated carrots. Cook until the capsicum turns soft.
  3. Next, add deseeded tomatoes, saute for a few seconds until the tomato turns soft.
  4. Add jeera powder, chaat masala or (garam masala), red chili powder, and stir well for another minute.
  5. Add salt, coriander leaves, tomato ketchup, and mix well. Turn off the flame. The topping for masala bread toast is now ready.
  6. Grease a tawa and heat it over a medium flame. Spread butter or ghee on both the sides of the bread piece and place on the tawa.
  7. Cook on a medium flame for a few seconds and then flip to the other side. Cook on both sides till they become golden brown and crisp.
  8. Place the prepared bread toast on a serving plate.
  9. Spread two tablespoons of prepared topping over the bread slices and serve Iyengar bakery-style vegetable masala toast hot with a cup of tea/coffee.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.