Masala Toast Recipe | Iyengar Bakery-Style Masala Toast for Breakfast and Snacks

Bakery Bread Masala Toast is an open bread toast topped with a delicious vegetable mixture seasoned with aromatic Indian spices. This popular bakery-style snack is made with onions, tomatoes, carrots, and capsicum, creating a perfect combination of spicy, savoury, and mildly sweet flavours. You can also add vegetables such as cabbage, beetroot, beans and spring onions to customise the topping. However, the taste may vary slightly depending on the vegetables used.

This open toast is believed to have first become popular in the traditional Iyengar bakeries of Bangalore, Karnataka. Known for their unique and secret recipes, Iyengar bakeries serve some of the most delicious savoury snacks and baked treats. Although many bakeries have tried to recreate their famous masala toast, the original flavour remains distinctive.

This easy Iyengar Bakery-Style Masala Toast recipe comes close to the classic bakery taste. Topped with flavourful carrot masala and toasted until crisp, it is a delicious choice for breakfast, an evening snack, or a quick light meal.

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Ingredients for making Iyengar Bakery-Style Masala Toast

• Bread slices - 4 nos
• Butter, as needed
• 1½ tablespoons oil
• ¼ teaspoon cumin seeds
• 2 green chillies, finely chopped
• 1 teaspoon chopped curry leaves
• chopped onions , about 1 medium
• Finely chopped tomatoes, about 1 medium
• ¼ cup finely chopped capsicum
• ¾ cup grated carrot
• ¼ teaspoon turmeric powder
• ⅛ teaspoon asafoetida
• ½ teaspoon red chilli powder
• ½ teaspoon black pepper powder
• ½ teaspoon cumin powder
• 1 teaspoon salt, or as needed
• 3 tablespoons chopped coriander leaves
• 2 tbsp tomato sauce

Method for making Iyengar Bakery-Style Masala Toast

1. Heat oil in a pan. Add cumin seeds and allow them to splutter.

2. Add the green chillies, curry leaves, onions, and mint leaves. Sauté until the onions turn translucent.

3. Add turmeric powder and asafoetida. Mix well. Add the chopped tomatoes and cook for 1–2 minutes.

4. Add the capsicum, grated carrot, and ½ teaspoon salt. Cook on medium heat for 6–8 minutes, or until the vegetables become soft. Cover the pan if needed.

5. Add chilli powder, pepper powder, cumin powder and the remaining salt. Mix well.

6. Saute well add the tomato sauce and cook for another 1–2 minutes until the mixture becomes thick and well combined.

7. Turn off the heat and mix in the chopped coriander leaves. Set the carrot masala aside.

8. Heat a tava spread butter on both sides of a bread slice and place it on the hot tava.

9. When the bottom turns lightly golden, flip the bread. Spread 2½–3 tablespoons of the prepared carrot masala evenly over the top and gently press it.

10. Cook until the bottom becomes crisp and golden. Repeat with the remaining bread slices.

Serve hot with masala chai or tomato ketchup.