Iyengar Bakery Style Masala Bread Recipe
Munchy brown bread with light topping
The Iyengar Bakery Style Masala Bread Recipe is delicious and spicy open sandwich that is very popular dish in Bangalore. This recipe is a take on the Iyengar bakery bread from my hometown, Bangalore! In the midst of the well worn, yet bustling lane of our very own 'DVG Road' in 'Gandhi Bazaar' in Basavangudi, Bangalore, lies this hub of nostalgic delicious goodies, Iyengar Bakery. I remember very clearly how it would open at 4 in the afternoon promptly every single day without fail, letting in the eager queue of regular customers. It works on the 'first come, first served' basis of course. The sooner you get into the queue, the likelier you will be rewarded with your choice of goodies. A tad later and its all gone. I'm also pretty sure they keep their recipes a closely guarded secret. What follows here is an attempt to recreate the same masala bread following on from recipes around the web.
Serve the Iyengar Bakery Style Masala Bread as an appetizer or a tea time snack or even pack them into the kids lunch box.
Here are more snack recipes to try
0 M
25 M
25 M
5 Servings
Ingredients
- 5 Whole Wheat Bread , slices
- 2 teaspoons Cooking oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 3 Green Chillies , finely chopped
- 1/2 Onion , finely chopped
- 1 Tomato , deseeded, finely chopped
- 1 cup Cabbage , finely chopped
- 1 cup Carrots , grated
- 3/4 cup Green Bell Pepper (Capsicum) , finely chopped
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Chaat Masala Powder
- 1 tablespoon Tomato Ketchup
- Salt , to taste
- 1 tablespoon Coriander leaves (Dhania) , finely chopped
Directions for Iyengar Bakery Style Masala Bread Recipe
To begin making the Iyengar Bakery Style Masala Bread Recipe, we will first make the topping.
Heat a tablespoon of oil in heavy bottomed pan over medium heat. Add the mustard seeds and cumin seeds and allow them to crackle. Add onions, green bell peppers, carrots, cabbage and the finely chopped green chili and saute until the onions, cabbage and peppers soften.
Once they turn soft, add the finely chopped de-seeded tomato, saute and cook until it softens and cooks well.
Add the salt, red chili powders, chaat masala and stir well to combine at low heat. Check the taste and adjust accordingly.
Finally add the tomato ketchup, mix again. Cook at low heat for another 1 minute and turn off the heat. The filling is now ready to be topped over toasted bread.
The next step is the toast the bread. Grease and preheat a cast iron skillet over medium heat.
Spread butter/ghee over one side of a slice of bread. Place the buttered side down on the heated skillet at medium heat.
Spread butter/ghee on the top surface as well. Toast well on both sides, until the bread is browned and crisp. Remove from heat and toast the remaining breads the similar way.
Arrange the toasted bread slices over the serving platter. Spoon and spread the masala topping over the toasted bread and serve hot.
Serve the Iyengar Bakery Style Masala Bread as an appetizer or a tea time snack or even pack them into the kids lunch box.
Anupama Nagaraja
Anu is a doctor by education, she strongly believes, as Hippocrates said 'let food be thy medicine and medicine be thy food'. Anu's focus has been on providing creative, healthy, easy to cook meals with an Indian touch to appeal to a global audience. She also likes to explore plant-based nutrient rich ingredients such as quinoa, bulgur wheat etc. She creates many recipes with a south Indian touch, which is largely an unknown sector when it comes to the popular Indian food. Her most recent project of providing diabetes friendly recipes is gaining popularity too. You can see her work at - http://easybitesonline.com/
