Iyengar Bakery Style Masala Bread Recipe

Step 1: To begin making the Iyengar Bakery Style Masala Bread Recipe, we will first make the topping

Step 2: Heat a tablespoon of oil  in heavy bottomed pan over medium heat

Step 3: Add the mustard seeds and cumin seeds and allow them to crackle

Step 4: Add onions, green bell peppers, carrots, cabbage and the finely chopped green chili and saute until the onions, cabbage and peppers soften

Step 5: Once they turn soft, add the finely chopped de-seeded tomato, saute and cook until it softens and cooks well

Step 6: Add the salt, red chili powders, chaat masala and stir well to combine at low heat

Step 7: Check the taste and adjust accordingly

Step 8: Finally add the tomato ketchup, mix again

Step 9: Cook at low heat for another 1 minute and turn off the heat

Step 10: The filling is now ready to be topped over toasted bread

Step 11: The next step is the toast the bread

Step 12: Grease and preheat a cast iron skillet over medium heat

Step 13: Spread butter/ghee over one side of a slice of bread

Step 14: Place the buttered side down on the heated skillet at medium heat

Step 15: Spread butter/ghee on the top surface as well

Step 16: Toast well on both sides, until the bread is browned and crisp

Step 17: Remove from heat and toast the remaining breads the similar way

Step 18: Arrange the toasted bread slices over the serving platter

Step 19: Spoon and spread the masala topping over the toasted bread and serve hot

Step 20: Serve the Iyengar Bakery Style Masala Bread as an appetizer or a tea time snack or even pack them into the kids lunch box