Iyengar Bakery Style Masala Bread Recipe
A vegetarian Karnataka recipe with whole wheat brown bread - slices, teaspoons sunflower oil, mustard seeds. Ready in 25 min, serves 5.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Iyengar Bakery Style Masala Bread Recipe, we will first make the topping
whole wheat brown bread - slices(5)chaat masala powder(1 teaspoon) - 2
Heat a tablespoon of oil in heavy bottomed pan over medium heat
- 3
Add the mustard seeds and cumin seeds and allow them to crackle
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Add onions, green bell peppers, carrots, cabbage and the finely chopped green chili and saute until the onions, cabbage and peppers soften
green chillies - finely chopped(3)onion - finely chopped(1/2)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)carrots (gajjar) - grated(1 cup)green bell pepper (capsicum) - finely chopped(3/4 cup)coriander (dhania) leaves - finely chopped(1 tablespoon) - 5
Once they turn soft, add the finely chopped de-seeded tomato, saute and cook until it softens and cooks well
green chillies - finely chopped(3)onion - finely chopped(1/2)tomato - deseeded(1)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)green bell pepper (capsicum) - finely chopped(3/4 cup)tomato ketchup(1 tablespoon)coriander (dhania) leaves - finely chopped(1 tablespoon) - 6
Add the salt, red chili powders, chaat masala and stir well to combine at low heat
red chilli powder(1/2 teaspoon)chaat masala powder(1 teaspoon)salt - to taste - 7
Check the taste and adjust accordingly
salt - to taste - 8
Finally add the tomato ketchup, mix again
tomato - deseeded(1)tomato ketchup(1 tablespoon) - 9
Cook at low heat for another 1 minute and turn off the heat
- 10
The filling is now ready to be topped over toasted bread
whole wheat brown bread - slices(5) - 11
The next step is the toast the bread
whole wheat brown bread - slices(5) - 12
Grease and preheat a cast iron skillet over medium heat
- 13
Spread butter/ghee over one side of a slice of bread
whole wheat brown bread - slices(5) - 14
Place the buttered side down on the heated skillet at medium heat
- 15
Spread butter/ghee on the top surface as well
- 16
Toast well on both sides, until the bread is browned and crisp
whole wheat brown bread - slices(5) - 17
Remove from heat and toast the remaining breads the similar way
whole wheat brown bread - slices(5) - 18
Arrange the toasted bread slices over the serving platter
whole wheat brown bread - slices(5) - 19
Spoon and spread the masala topping over the toasted bread and serve hot
whole wheat brown bread - slices(5)chaat masala powder(1 teaspoon) - 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
whole wheat brown bread - slices(5)chaat masala powder(1 teaspoon)
Rate this recipe
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Iyengar Bakery Style Masala Bread Recipe
A vegetarian Karnataka recipe with whole wheat brown bread - slices, teaspoons sunflower oil, mustard seeds. Ready in 25 min, serves 5.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Iyengar Bakery Style Masala Bread Recipe, we will first make the topping
whole wheat brown bread - slices(5)chaat masala powder(1 teaspoon) - 2
Heat a tablespoon of oil in heavy bottomed pan over medium heat
- 3
Add the mustard seeds and cumin seeds and allow them to crackle
mustard seeds(1/2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Add onions, green bell peppers, carrots, cabbage and the finely chopped green chili and saute until the onions, cabbage and peppers soften
green chillies - finely chopped(3)onion - finely chopped(1/2)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)carrots (gajjar) - grated(1 cup)green bell pepper (capsicum) - finely chopped(3/4 cup)coriander (dhania) leaves - finely chopped(1 tablespoon) - 5
Once they turn soft, add the finely chopped de-seeded tomato, saute and cook until it softens and cooks well
green chillies - finely chopped(3)onion - finely chopped(1/2)tomato - deseeded(1)cabbage (patta gobi/ muttaikose) - finely chopped(1 cup)green bell pepper (capsicum) - finely chopped(3/4 cup)tomato ketchup(1 tablespoon)coriander (dhania) leaves - finely chopped(1 tablespoon) - 6
Add the salt, red chili powders, chaat masala and stir well to combine at low heat
red chilli powder(1/2 teaspoon)chaat masala powder(1 teaspoon)salt - to taste - 7
Check the taste and adjust accordingly
salt - to taste - 8
Finally add the tomato ketchup, mix again
tomato - deseeded(1)tomato ketchup(1 tablespoon) - 9
Cook at low heat for another 1 minute and turn off the heat
- 10
The filling is now ready to be topped over toasted bread
whole wheat brown bread - slices(5) - 11
The next step is the toast the bread
whole wheat brown bread - slices(5) - 12
Grease and preheat a cast iron skillet over medium heat
- 13
Spread butter/ghee over one side of a slice of bread
whole wheat brown bread - slices(5) - 14
Place the buttered side down on the heated skillet at medium heat
- 15
Spread butter/ghee on the top surface as well
- 16
Toast well on both sides, until the bread is browned and crisp
whole wheat brown bread - slices(5) - 17
Remove from heat and toast the remaining breads the similar way
whole wheat brown bread - slices(5) - 18
Arrange the toasted bread slices over the serving platter
whole wheat brown bread - slices(5) - 19
Spoon and spread the masala topping over the toasted bread and serve hot
whole wheat brown bread - slices(5)chaat masala powder(1 teaspoon) - 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
whole wheat brown bread - slices(5)chaat masala powder(1 teaspoon)
Rate this recipe
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