Breakfast is a sacred ritual in my house. Come weekend, my family looks forward to a delicious treat and this Masala toast sandwich is a winner, every single time. For me, this is a recipe that stirs up so much nostalgia.
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As a scrawny college kid who survived on unpalatable meals from the hostel’s kitchens, this toast used to be my treat from the small, non-descript Iyengar Bakery.
The moment I strolled past this hole-in-the-wall shop, I used to be enticed by the aroma of freshly baked goodies.
This toast was a regular there and at a princely sum of just 5 bucks, it has kept me happy, many a days.
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Ingredients
With just some easily available pantry staples and a handful of veggies, this recipe comes together very easily. Assembling this is a fun activity for kids.
There are two blocks to this recipe. The first one involves making the filling and the other is the toast itself.
For the filling, you will need-
- Oil – use any neutral flavored vegetable oil or even butter or ghee.
- Whole spices– Typical Indian spices like mustard and fennel with some broken white Urad Dal make up the tempering here.
- Ginger garlic paste
- Onions
- Ground spices including red chili powder, ground coriander and turmeric.
- Veggies – I have used carrots, tomatoes and red bell peppers. You can also use green bell pepper, green peas or even beets.
- Ketchup- for that special iconic Bakery taste.
- Fresh coriander in plenty to give this recipe a flavor boost.
Other ingredients that we will use here include-
- Bread- I prefer using whole wheat or even a sourdough loaf. For the original Iyengar Bakery taste, I recommend using commercial white bread.
- Butter or ghee for toasting. Oil will work too but the flavor hits different when we use butter/ghee.
Variations
- Make this into a stuffed sandwich and grill it on a grill pan.
- Use other veggies like grated cabbage, sweet corn, shredded beets or a mix of colorful peppers in the filling.
- Top this open sandwich with some mashed avocado or chickpeas for some extra protein.
- Use this on different breads ranging from Pita to Naans or even the Indian Pav.
- Grate some cheese on top and bake this in a preheated oven at 180 C for 5 to 6 minutes until the cheese has melted and the bread has toasted up.
- To make this a vegan recipe, use vegan butter for toasting.
Recipe Notes
- When making the filling, ensure that the veggies are shredded finely. This helps in quick cooking.
- The filling should be cooked to a complete mush. It should be spreadable.
- Do not add more filling than mentioned here.
- While toasting the bread, the flame should be on low.
- To prevent sticking to the surface, use a well seasoned cast iron or iron pan to toast the bread. Smear the pan’s surface with ghee or butter before toasting.
- For that OG bakery taste, we have to toast the bread on both sides.
Make ahead, shelf life and storage
The filling can be made up to 3 days before. Store this in a clean and air tight container in the fridge. You can use this whenever required and toast up some bread over the week.
Serving suggestions
- Make it a wholesome breakfast with some smoothie on the side.
- Pack this as lunch along with a light salad. It is filling and nutritious.
Method
Making the filling
Steps 1 and 2
Heat a pan with oil. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Allow the spices to splutter.
Steps 3 and 4
Now, add the finely chopped onions and saute them till they are pink and soft.
Steps 5 and 6
At this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds.
Steps 7 and 8
Tip in the shredded vegetables along with tomatoes. Add 2 tbsp water and mix well. Cook covered on medium flame till the mixture is completely mushy.
Steps 9 and 10
Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool.
Assembling the toast
Steps 11 and 12
On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon.
Steps 13 and 14
Heat a cast iron pan with 1 tsp ghee or butter. Place the toast, filling side up on the pan.
Cook on medium heat until the bread is golden on the bottom. Using a sharp spatula, flip to toast the filling side. Cook the other side for 30 to 40 seconds. Remove from pan and serve hot.
More Breakfast Recipes
Masala Toast Sandwich
Equipment
- 1 Frying Pan
- 1 chopping board
- 1 set of knives
- 1 cast iron gridle
- 1 Spatula
Ingredients
For the filling
- 1 tbsp peanut oil or any neutral flavored vegetable oil
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp White urad dal
- 1/2 tsp ginger minced
- 10 curry leaves chopped
- 2 green chilis chopped
- 3/4 cup finely chopped onions
- 1/2 tsp garlic paste
- 1 tbsp ketchup
- 3/4 tsp turmeric powder
- 3/4 tsp red chili powder
- 3/4 tsp ground coriander
- Salt to taste
- 1/2 cup shredded carrots
- 1/2 cup finely chopped red bell peppers
- 3/4 cup finely chopped tomatoes
- 2 tbsp water
- 2 tbsp finely chopped cilantro
For the toast
- 10 slices whole wheat bread
- 2 tbsp butter (divided) for toasting
Instructions
Making the filling
- Heat a pan with oil. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Allow the spices to splutter.
- Now, add the finely chopped onions and saute them till they are pink and soft.
- At this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds.
- Tip in the shredded vegetables along with tomatoes. Add 2 tbsp water and mix well. Cook covered on medium flame till the mixture is completely mushy.
- Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool.
Assembling the toast
- On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon.
- Heat a cast iron pan with 1 tsp ghee or butter. Place the toast, filling side up on the pan.
- Cook on medium heat until the bread is golden on the bottom. Using a sharp spatula, flip to toast the filling side. Cook the other side for 30 to 40 seconds. Remove from pan and serve hot.
Notes
- When making the filling, ensure that the veggies are shredded finely. This helps in quick cooking.
- The filling should be cooked to a complete mush. It should be spreadable.
- Do not add more filling than mentioned here.
- While toasting the bread, the flame should be on low.
- To prevent sticking to the surface, use a well seasoned cast iron or iron pan to toast the bread. Smear the pan’s surface with ghee or butter before toasting.
- For that OG bakery taste, we have to toast the bread on both sides.
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Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
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