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Masala Toast | Iyengar Bakery Style Recipe

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4.4 from 12 reviews

This Iyengar Bakery Style Masala Toast is a flavorful and comforting snack made with sautéed mixed vegetables and spices spread over buttered bread slices, cooked on a skillet until golden and crispy. Perfect for an evening tea-time treat, it combines fresh ingredients like onions, tomatoes, capsicum, carrots, and aromatic spices to deliver a delicious savory experience in about 35 minutes for 4 servings.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Snack
  • Method: Frying
  • Cuisine: South Indian

Ingredients

For Masala Filling

  • 1 ½ Tbsp Oil
  • ¼ Tsp Mustard Seeds
  • 2 Green Chilies, finely chopped
  • 1 Tsp Curry Leaves, chopped (optional)
  • 2/3 cup Onions, finely chopped (about 2 medium onions)
  • ¼ Tsp Turmeric Powder
  • 1/8 tsp Asafoetida (Hing)
  • 1 Tbsp Mint Leaves, chopped
  • 1/3 cup Tomatoes, finely chopped (about 1 medium tomato)
  • ¼ cup Capsicum (Green Bell Pepper), finely chopped
  • 3/4 cup Carrot, grated
  • ½ Tsp Salt plus additional ½ – ¾ tsp salt as needed
  • ½ Tsp Red Chilli Powder
  • ½ Tsp Black Pepper Powder
  • ½ Tsp Jeera Powder (Cumin Powder)
  • ½ Tsp Garam Masala Powder
  • 3 Tbsp Water
  • 3 Tbsp Coriander Leaves, chopped

For Toast

  • 8 Bread Slices
  • 4-5 Tbsp Butter (or as needed)

Instructions

  1. Heat Oil and Temper Mustard Seeds: Heat 1 ½ tablespoons of oil in a pan over medium heat. Add ¼ teaspoon mustard seeds and let them crackle to release their aroma.
  2. Add Aromatics: Add finely chopped green chilies, curry leaves (if using), and chopped onions to the pan. Sauté until onions become translucent and soft.
  3. Add Spices and Mint: Stir in ¼ teaspoon turmeric powder and 1/8 teaspoon asafoetida. Add chopped mint leaves and sauté for another minute to blend the flavors.
  4. Cook Tomatoes: Add finely chopped tomatoes and cook for 1-2 minutes until they soften slightly.
  5. Add Vegetables and Salt: Add chopped capsicum, grated carrots, and ½ teaspoon salt. Cook on medium heat for 6-8 minutes, stirring occasionally until vegetables are tender. You may cover the pan to speed cooking.
  6. Add Remaining Spices: Mix in red chili powder, black pepper powder, cumin powder, garam masala, and an additional ½ to ¾ teaspoon salt according to taste.
  7. Add Water and Simmer: Stir everything well and add 2-3 tablespoons water. Sauté for another 1-2 minutes, then turn off the heat.
  8. Finish with Coriander: Add 3 tablespoons chopped coriander leaves to the filling, stir well, and set aside.
  9. Prepare Bread: Heat a tava or skillet. Spread about ½ tablespoon butter on both sides of each bread slice.
  10. Toast Bread: Place bread on the hot skillet. Cook until the bottom side becomes slightly golden, then flip to the other side.
  11. Spread Masala: Evenly spread 2 ½ to 3 tablespoons of the prepared vegetable masala on the toasted side of the bread. Gently press the filling onto the bread.
  12. Cook Until Golden: Continue cooking until the base of the bread turns lightly golden and crispy.
  13. Serve: Remove from the skillet and serve hot as an evening snack with Masala Chai or your preferred beverage.

Notes

  • Optionally, curry leaves can be omitted if unavailable without affecting much on taste.
  • Adjust the quantity of green chilies and red chili powder to your preferred spice level.
  • Use fresh bread slices for best results and avoid stale bread.
  • Butter amount can be adjusted based on dietary preferences.
  • The masala filling can be prepared in advance and refrigerated for convenience.

Find it online: https://cheftinaskitchen.com/masala-toast-iyengar-bakery-style-recipe/