Print

Masala Bread Sandwich (South Indian Bakery-Style) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

Masala Bread Sandwich is a popular South Indian bakery-style snack featuring spiced mixed vegetables cooked with aromatic seeds and spices, sandwiched between buttered bread slices, and toasted to a perfect golden crisp. This flavorful and quick-to-make sandwich combines the warmth of masala with the crunch of toasted bread, perfect for a delicious breakfast or tea-time treat.

Ingredients

For the Masala Filling

  • 1 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 garlic cloves, grated
  • 1 green chilli, finely chopped
  • ½ large onion, finely chopped
  • ½ large tomato, finely chopped
  • Salt, as needed
  • ½ teaspoon Kashmiri chilli powder
  • ½ teaspoon garam masala
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • ¼ cup water
  • 2 carrots, grated
  • ½ cup cabbage, finely shredded
  • ½ bell pepper, finely chopped
  • 1½ tablespoons tomato ketchup
  • Finely chopped cilantro, as needed

For the Sandwich

  • 10 slices bread
  • ¼ cup butter, softened (or vegan butter as needed)

Instructions

  1. Heat the seeds: Heat oil in a wide pan over medium heat. Add mustard seeds and allow them to splutter, then add cumin seeds and let them sizzle for a few seconds.
  2. Sauté garlic and chilli: Add grated garlic and chopped green chilli; sauté briefly until aromatic without browning the garlic.
  3. Cook onions: Add finely chopped onion and sauté until translucent.
  4. Cook tomato: Add chopped tomato and cook until soft and slightly mushy.
  5. Add spices: Add salt, Kashmiri chilli powder, garam masala, coriander powder, and turmeric powder. Mix well and cook for around 30 seconds.
  6. Add water and cook: Pour in ¼ cup water; stir and cook until raw smell disappears and the mixture is nearly dry.
  7. Add vegetables: Turn heat to high. Add grated carrot, shredded cabbage, and chopped bell pepper one by one, stirring quickly after each addition.
  8. Stir-fry vegetables: Stir-fry on high heat until vegetables are lightly cooked but still crunchy; avoid overcooking or watery texture.
  9. Add ketchup: Mix in tomato ketchup until vegetables are evenly coated.
  10. Add cilantro and cool: Stir in chopped cilantro, mix well, and turn off heat. Let the masala filling cool slightly.
  11. Prepare bread: Heat a skillet over low-medium heat. Spread softened butter on one side of each bread slice. Place bread slices buttered side down onto the skillet.
  12. Assemble the sandwich: Spread a generous layer of vegetable masala over the bread, leaving a small border. Cover with another bread slice with buttered side facing up.
  13. Toast the sandwich: Toast the sandwich until the bottom is crisp and golden, then carefully flip and toast the other side, pressing gently with a spatula.
  14. Serve: Remove from skillet, slice into halves or triangles, and serve warm.

Notes

  • Use soft bread for best results; slightly stale bread can also work well for toasting.
  • Adjust the green chilli quantity based on your heat preference.
  • For a vegan option, use vegan butter or oil instead of butter.
  • Do not overcook vegetables; they should stay slightly crunchy for authentic texture.
  • Serve immediately for the best crispy texture before the sandwich gets soggy.

Find it online: https://miracooking.com/masala-bread-sandwich-south-indian-bakery-style-recipe/