When I was younger and in school, we used to spend many of our summer vacations in India in my parents’ hometown of Bangalore, Karnataka. Most of the time, we would stay with my dad’s side of the family. However, on some occasions, we would stay with my mom’s side of the family. Within walking distance of my maternal grandparents’ house, there was a famous bakery called Iyengar Bakery. One of my favorite memories is walking with my mom in the evenings to get Masala Toasts and Potato Puffs from this well known bakery.
Interestingly enough, the bakery usually only made Masala Toast when they have leftover bread. Regardless, it was such a treat. More than me, my mom absolutely loves these toasts! She re-created her own version that is just as delicious and instantly brings me back to summer evenings in Bangalore.
These Masala Toasts are the perfect evening snack, but would also work great for breakfast! Just a note that we added a bit of cheese to these toasts as well. Iyengar Bakery didn’t usually add cheese, but it’s a delicious twist. I mean, honestly, what doesn’t taste good with cheese?
I also created a Masala Toast Crostini version of this recipe by topping the filling on little pieces of French bread!
Masala Toast (Copycat Iyengar Bakery)
Cuisine: Indian, South Indian10
toasts10
minutes15
minutes75
kcalAn open sandwich loaded with veggies and subtle Indian spices
Ingredients
2 tbsp oil
2 tsp jeera/ cumin seeds
1/2 medium green pepper (finely chopped)
1 medium carrot (peeled and grated)
1/2 tsp turmeric
Salt to taste
1 medium tomato (finely chopped)
1/2 medium red onion (finely diced)
1/2 tsp chaat masala
1/2 tsp garam masala
Finely chopped cilantro
Butter
10 slices of bread (or use a small loaf of French bread sliced into thin slices for a Crostini version of this recipe)
Optional: shredded/grated cheese
Instructions
- Heat up 2 tbsp oil in a sauté pan at a medium flame.
- Add 2 tsp cumin seeds/ jeera and sauté till they brown slightly.
- Then, add 1/2 green pepper (finely chopped). Cook covered for a few minutes.
- Once the green pepper has cooked, add 1 medium carrot (peeled and grated). Sauté and let cook for a few minutes until oil starts to release from the sides.
- Then, add 1/2 tsp turmeric. Sauté and let cook cook until the raw smell of turmeric goes away.
- Next, add salt to taste.
- Let cook for a few more minutes. Then take off flame.
- Off flame, add 1 medium tomato (finely chopped) and 1/2 medium red onion (finely diced). Mix well.
- Sprinkle in 1/2 tsp chaat masala, 1/2 tsp garam masala, and a handful of finely chopped cilantro. Keep filling aside.
- Spread a bit of butter on each slice of bread. Then, add some filling on top. Sprinkle a bit more cilantro as well. Optional: Sprinkle a bit of shredded/grated cheese! They don’t usually add cheese at Iyengar Bakery, but it’s definitely a nice touch.
- Bake at 450 ° F for 10 min. Enjoy hot! 🙂
- Option: Use thin slices of French bread for a Masala Crostini version of this recipe!
Notes
- I used white bread for this recipe, but you could use wheat for a healthier twist!
- As mentioned, you could use a loaf of French bread thinly sliced into small pieces for a Crostini version!
- This recipe is inspired by the Masala Toasts from Cool Iyengar Bakery in Bangalore, but it is my my Mom’s version of this classic open sandwich. I hope you love it!
- Vegan Option: Skip the cheese or use Vegan cheese!
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
