Iyengar bakeries dotting almost every street corner of Bangalore have a set of loyal customers who go there in the evenings for their tea, dilpasand, honey cake, vegetable puffs or masala sandwich fix. These bakeries do not use eggs or garlic in their recipes and yet bake the best of cakes, biscuits and savory goodies in town. Masala bread toast as it is known in the Iyengar bakeries is an open faced sandwich topped with cooked vegetables coated in Indian spices. It is spicy, flavorful, colorful and everything else you need with a perfect cup of tea on a chilly evening in Bangalore. It is usually served on buttered toast, use earth balance for a vegan version.
8 slices of bread ( I used whole wheat bread)
1 medium carrot, grated
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 medium, ripe tomato, finely chopped
2 tablespoons finely chopped cilantro
2 Thai green chilies, minced
1/2 teaspoon red chili powder
1/2 teaspoon chaat masala
2 teaspoons tomato ketchup
2 teaspoons oil
1/2 teaspoon cumin seeds
butter for bread
1. Heat oil in a pan and when its hot, add the cumin seeds and fry for 30 seconds.
2. Add chopped onions and minced chilies and cook till onions turn soft.
3. Add green bell peppers and cook for 5-7 minutes.
4. Add tomatoes and salt, cook for 5 minutes till the tomatoes turn soft.
5. Add grated carrots, red chili powder, chaat masala and mix well.
6. Add ketchup, mix well and turn off the heat.
7. Remove from heat, add chopped cilantro and mix well.
8. Apply butter on both sides of a slice of bread and toast them on a pan until both sides are golden brown.
9. Top with vegetable masala and serve hot with tea.