Bakery Vegetable Masala Toast – Iyengar Bakery Style

Experience the iconic flavours of Bangalore’s beloved Iyengar Bakery right at home with this Bakery Vegetable Masala Toast. Unlike your regular sandwich, this open-faced snack brings together the crunch of golden-toasted bread and a spicy, well-seasoned vegetable masala topping. Each bite delivers layers of texture, with a medley of onions, tomatoes, grated carrots, cabbage, and capsicum—all spiked with classic Indian spices and finished with a dash of tangy tomato sauce. It’s the ultimate evening treat to pair with a cup of steaming chai, perfect for those moments when you crave something hearty, comforting, and packed with spice.

Crafted for easy preparation, this masala toast brings together everyday ingredients in a quick 20-minute recipe. The masala can easily be made ahead, letting you enjoy a fresh, bakery-style snack in minutes—ideal for impromptu gatherings or a quick fix for a hungry family. You can customise your masala further with extra veggies, or layer the masala between bread slices for a closed sandwich variation. For the best results, opt for white sandwich bread, though brown bread works if you’re seeking a heartier option. Whip up a batch and savour the spicy warmth of this South Indian bakery classic, bursting with vibrant flavours and perfect crunch.

Bakery Vegetable Masala Toast – Iyengar Bakery Style

Print Recipe

By Malini Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 2 tsp oil
• ¾ tsp mustard seeds
• ½ tsp cumin seeds (jeera)
• 1 green chilli, finely chopped
• 1 inch ginger, finely chopped
• ½ onion, finely chopped
• 1 tomato, finely chopped
• 1 carrot, grated
• ¾ cup cabbage, shredded
• ¼ capsicum, finely chopped
• ¼ tsp turmeric powder
• ½ tsp Kashmiri red chilli powder
• ½ tsp garam masala
• ¼ tsp cumin powder
• ½ tsp chaat masala
• ½ tsp salt
• 2 tbsp tomato sauce
• 2 tbsp coriander leaves, finely chopped
• 4 slices of bread (white or brown)
• Butter, for toasting

Instructions

1

Heat oil in a large pan over medium flame and add mustard seeds and cumin seeds until they splutter. Stir in chopped green chilli and ginger, sautéing briefly.

2

Add finely chopped onion and tomato, cooking until they soften.

3

Mix in grated carrot, shredded cabbage, and capsicum. Continue to sauté until the vegetables are slightly tender but retain a bit of crunch.

4

Lower the heat and sprinkle in the turmeric powder, red chilli powder, garam masala, cumin powder, chaat masala, and salt. Stir well to coat the vegetables with spices.

5

Pour in tomato sauce and combine thoroughly so everything is evenly mixed.

6

Fold in chopped coriander leaves, then remove the pan from heat. Set the masala topping aside.

7

Butter each bread slice and toast on a tawa or grill until the underside is golden brown.

8

Spread a generous spoonful of the prepared masala on the toasted side of the bread. Place back onto the tawa, masala side up, and toast briefly until the bottom is crisp and the masala is warmed through.

9

Serve hot alongside masala chai or your favourite beverage.

Notes

Tips:
For authentic taste, white sandwich bread is recommended, but brown bread works for a wholesome twist., Make the masala mixture ahead and store in the fridge for up to a day for quick assembly., Feel free to add extra veggies like sweet corn, beans, or peas to make it more colourful and nutritious., If you prefer a closed sandwich, add the masala between two bread slices before toasting.