Iyengar bakery style masala toast recipe. scrumptious and delicious is this iyengar bakery style masala toast. Iyengar bakery in bangalore is popular for some of their snacks like masala buns, butter biscuits, khara biscuits, sweet puffs and veg puffs. Veg masala toast is one of them. Eggless honey cake which I had shared earlier is also one of their fast selling cakes.
In this veg masala toast recipe, the toast is made similar to open toasts or sandwiches. The mix vegetable filling is placed on top of a crisp toasted bread and then served hot or warm. The slightly tangy, spiced and faintly sweet veggie filling tastes too good with crisp toasted bread. The tanginess in the veg filling comes from the addition of tomatoes. Onions and carrots contribute to a slightly sweetish taste. Capsicum is also added which gives an overall nice flavor to the entire filling.
The addition of mix vegetables in the filling make these masala bread toasts healthy if you use Whole wheat bread or multi grain bread. for toasting the bread, I have used butter, though even oil can be used.
I had bookmarked iyengar masala toast recipe from anupama’s blog Easybitesonline from a long time. So tried the recipe with some changes and adaptations some days back and simply loved it.
Making this masala bread toast is very easy and won’t take much time. You can easily make these for evening snacks.
These bakery style masala toasts taste good plain and there is no need to serve them with any sauce, dip or chutney. However, if you prefer some dip or chutney, then you can make it and serve with the masala toasts.
Few more Delicious veg sandwich recipes on blog which you may like are:
- Sandwich recipe
- Curd sandwich
- Mayo sandwich
- Cheese chilli toast sandwich
- Mumbai cheese toast sandwich
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Masala Toast Recipe
Ingredients
for veg filling:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ⅓ cup finely chopped onions or 1 medium onion, finely chopped
- 1 to 2 green chilies - finely chopped
- 5 to 6 curry leaves - chopped
- ½ cup finely chopped tomatoes or 1 medium to large tomato, finely chopped
- ⅓ cup finely chopped capsicum (green bell pepper)
- ½ cup grated carrot or 1 medium carrot, grated
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- ½ teaspoon kashmiri red chilli powder
- ½ teaspoon Garam Masala
- ½ teaspoon chaat masala powder
- ¼ to ½ teaspoon sugar
- salt as per taste
- 3 to 4 tablespoons water or add as required
- 2 to 3 tablespoons chopped coriander leaves
other ingredients:
- 5 to 6 bread slices, sliced in triangles or rectangles - whole wheat, multi grain, brown bread or white bread
- Butter or oil as required
Instructions
making veg filling for masala toast:
- Heat 1 tablespoon oil in a pan. Keep flame to medium-low. Add ½ teaspoon mustard seeds.
- Let the mustard seeds crackle.
- Now add ½ teaspoon cumin seeds. stir and let the cumin seeds sizzle and change their color to golden.
- Next add ⅓ cup finely chopped onions and mix very well.
- Then add 1 to 2 green chilies (finely chopped) and 5 to 6 curry leaves (chopped).
- Mix and sauté till the onions turn translucent.
- Then add ½ cup finely chopped tomatoes.
- Begin to sauté tomatoes on a low to medium-low flame till the tomatoes soften.
- Next add ⅓ cup finely chopped capsicum and ½ cup grated carrot. mix again very well.
- Then add ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon garam masala powder and ½ teaspoon chaat masala powder.
- Mix the spice powders very well.
- Next add ¼ to ½ teaspoon sugar and salt as per taste. Instead of sugar you can also add 1 to 2 teaspoons tomato ketchup. mix again.
- Add 3 to 4 tablespoons water and mix again.
- Cover the pan with lid and cook the veggies till they are done.
- In between, do check after 2 to 3 minutes. If the veggie mixture looks dry, then you can add some more water. Stir, cover and continue to cook.
- Overall cook the vegetables for 5 to 6 minutes on a low to medium-low flame. The vegetable mixture has to be dry and there should be no water in it.
- When the veggies are done, switch off the flame and add 2 to 3 tablespoons chopped coriander leaves.
- Mix very well. Check the taste and if required you can add some more salt or spice powders or sugar. Keep the vegetable stuffing for masala bread toast aside.
toasting bread for masala toast:
- Heat a tawa or skillet. Keep the flame to medium-low or medium. Melt some butter on the tawa and spread it with a spatula or spoon.
- Place sliced bread slices on the tawa. Move the bread slices after placing them on the tawa, so that they absorb the butter.
- When the butter is getting toasted, spread some butter on top side of all the bread slices.
- Turn over the bread slices which are toasted.
making iyengar bakery style masala toast:
- When the second side of the bread slices are getting toasted, spread a few spoons of the masala filling on top of the bread. Alternatively you can toast the entire bread first. Then place the filling on the top. You can even toast the bread slices in an electric toaster and then place the veg stuffing on it.
- With the spatula, press the filling on the bread and make it even.
- When the base is toasted well, gently lift the masala toast and serve the masala toast.
- This way make the remaining masala bread toasts. By the time you spread the veg masala filling on top, the bread will be toasted nicely from the base.
- Serve iyengar bakery style masala toast as a tea-time evening snack.
Nutrition Info (Approximate values)
How to make iyengar bakery masala bread toast:
Making veg filling for masala toast:
1. Heat 1 tablespoon oil in a pan. Keep flame to medium-low. Add ½ teaspoon mustard seeds.
2. Let the mustard seeds crackle.
3. Now add ½ teaspoon cumin seeds.
4. Stir and let the cumin seeds sizzle and change their color to golden.
5. Next add ⅓ cup finely chopped onions.
6. Mix very well.
7. Then add 1 to 2 green chilies (finely chopped) and 5 to 6 curry leaves (chopped).
8. Mix and sauté till the onions turn translucent.
9. Then add ½ cup finely chopped tomatoes.
10. Stir and mix well. Begin to sauté tomatoes on a low to medium-low flame.
11. Sauté till the tomatoes soften.
12. Next add ⅓ cup finely chopped capsicum and ½ cup grated carrot.
13. Mix again very well.
14. Then add ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon Kashmiri red chilli powder, ½ teaspoon garam masala powder and ½ teaspoon chaat masala powder.
15. Mix the spice powders very well with the sautéed onions and tomatoes.
16. Next add ¼ to ½ teaspoon sugar and salt as per taste. Instead of sugar you can also add 1 to 2 teaspoons tomato ketchup.
17. Mix again.
18. Add 3 to 4 tablespoons water and mix again.
19. Cover the pan with lid and cook the veggies till they are done.
20. In between, do check after 2 to 3 minutes. If the veggie mixture looks dry, then you can add some more water. Stir, cover and continue to cook.
21. Overall cook the vegetables for 5 to 6 minutes on a low to medium-low flame. The vegetable mixture has to be dry and there should be no water in it.
22. When the veggies are done, switch off the flame and add 2 to 3 tablespoons chopped coriander leaves.
23. Mix very well. Check the taste and if required you can add some more salt or spice powders or sugar. Keep the vegetable stuffing for masala bread toast aside.
Toasting bread:
24. Heat a tawa or skillet. Keep the flame to medium-low or medium. Melt some butter on the tawa and spread it with a spatula or spoon.
25. Place sliced bread slices on the tawa. Move the bread slices after placing them on the tawa, so that they absorb the butter.
26. When the butter is getting toasted, spread some butter on top side of all the bread slices.
27. Turn over the bread slices which are toasted.
Making iyengar bakery style masala toast
28. When the second side of the bread slices are getting toasted, spread a few spoons of the masala filling on top of the bread. Alternatively you can toast the entire bread first. Then place the filling on the top. you can even toast the bread slices in an electric toaster and then place the veg stuffing on it.
29. With the spatula, press the filling on the bread and make it even. when the base is toasted well, gently lift the masala toast and serve the masala toast. This way make the remaining masala bread toasts. By the time you spread the veg masala filling on top, the bread will be toasted from the base.
30. Serve iyengar bakery style masala toast as a tea-time evening snack.
Tried this recipe today..was superb..everyone in my family loved it.