Masala Bread Toast - Bakery Style

Growing up in Bangalore, Masala bread-toast was one of the favorite evening tea-time snacks. We had a Iyengar Bakery near our home, they used to start selling Masala-Toast and Veg-puff at 4pm everyday. It was perfect timing for us to run afterschool to grab warm, right out of the oven snacks. 

Now that it is not possible, I try to make them at home over weekends. Well, since I end up making so many of them, it ends up as our dinner.

Ingredients:

• 2 tbsp - oil or butter
• 1/2 tsp - cumin seeds
• 1.5 cups - onion -finely chopped
• 1 long - green chilli -finely chopped
• 1/4 cup - capsicum/bell pepper -finely chopped
• 1 - carrot -grated
• 1 cup - tomato -finely chopped
• salt to taste
• 1/8 tsp - turmeric powder
• 1/4 tsp - chilli powder
• 1/4 tsp - garam masala
• 1 tsp - cumin powder
• 1 tbsp. - tomato ketchup
• 1/4 cup - chopped coriander leaves
• 8 to 10 - sandwich bread slices

Instructions:

• Heat oil or butter in a pan, add cumin seeds. then add and fry onion, green chilli and capsicum for few minute in the same oil.
• Add grated carrots and fry for a minute.
• Further add chopped tomato, turmeric powder, salt, chilli powder, garam masala, cumin powder and mix well. fry till tomatoes are mushy.
• Mix-in a table-spoon of tomato ketchup.
• Turn off the stove. add chopped coriander leaves and mix well.
• Pre-heat the oven for 350 degrees F. 
• Spread melted butter on the bread slices.
• Next, spread veg-mixture over the bread slices. 
• Place the bread slices on a backing sheet and bake for about 10 minutes. Turn off and let it sit for 5 more minutes in the oven before serving
• Serve warm with ketchup, or green chutney. Tea or coffee will go with this toast. 

NOTE:

• If one prefers, couple of masala toast can be made in small oven or over a flat pan. 
• Extra Veg masala can be refrigerated for future use. or can be used for making bread pockets. 
• Chat masala also may be added along with garam masala.