INGREDIENTS
- Onions, chopped
- Carrot, grated
- Capsicum, chopped
- Tomatoes, chopped
- Little ginger, grated
- Chilli powder
- Chaat masala
- Garam masala
- Black pepper powder
- Salt to taste
- Oil
- Cumin seeds
- Fresh coriander leaves, chopped
INSTRUCTIONS
- Heat oil in a pan.
- Add cumin seeds and allow them to splutter.
- Add the chopped onions and grated ginger. Sauté for about 1 minute.
- Add the chopped tomatoes and cook until they soften.
- Add the grated carrot, chopped capsicum and all the powdered spices.
- Cook for a few minutes.
- Add the chopped coriander leaves.
- Your masala filling is now ready.
- Butter two bread slices generously.
- Spread the prepared masala evenly over the bread slices.
- Toast the bread on a hot griddle until crisp and golden.
SERVE
- Your open-faced Iyengar Bakery Style Masala Toast is ready.
- Serve hot with green chutney and tomato ketchup.
SPICE LEVEL
🌶 Mild
