Bakery style Masala bread sandwich recipe makes you remember your school days, where your evenings are filled with this masala bread sandwich from your neighborhood bakery. This recipe yields super tasty with right combinations flavors and textures. Added turmeric and curry leaves elevate the taste.
Masala bread or samosas are the most important snacking recipe in the school days, where we left with little pocket money behind. Bakeries too, keep this item as the prime dish on their shelves. This is super hit among everyone because they are cheaper and gives a stuffy feeling.
Turmeric powder and curry leaves are very important ingredients, so skipping them is not advisable. Run your imaginations to make it healthier, like adding grated carrots, cabbage, capsicum etc.,
Chop onion, tomatoes, green chilies and curry leaves. Chop onion coarsely, this gives texture to the sandwich stuffing.
If you are looking for other kids friendly recipes, then do check Breakfast Crepe filled with Nutella and Raspberry, Strawberry Milkshake, Pancake poppers filled with Nutella inside.
Heat cooking oil in the pan, add mustard seeds, fennel seeds, and urad dal. Allow mustard seeds to splutter. Then add chopped onion and curry leaves.
In simmer to medium flame, cook onion by stirring them occasionally.
Once onion slightly turns pink and translucent, add green chilies and chopped tomatoes.
In medium flame, continue to saute them until tomatoes slightly loosen it shape. At this point add turmeric powder and toss them for a second. Add salt and combine everything well.
Heat griddle/Tawa over the stove. Drizzle few drops of olive oil/butter/cooking oil. Place 2 slices of bread side by side. Cook both the sides until they turn slightly golden brown in color.
Spread tomato+onion masala over the bread and close it with another bread. Slice them in half if needed. And serve immediately.
Bakery Style masala Bread Sandwich Recipe
Ingredients
- 4 Slices Bread
- 1 Onion medium size
- 1 Tomato medium size
- 2 Green Chili / Serrano pepper
- 10 Curry Leaves
- 1/4 tsp Turmeric Powder
- 1/2 tsp Salt or as required
- 3 tsp Cooking Oil
- 1/2 tsp Black Mustard Seeds
- 1/2 tsp Fennel Seeds
- 1/2 tsp Skinless black gram /Urad dal
Instructions
- Chop onion, tomatoes, green chilies and curry leaves. Chop onion coarsely, this gives texture to the sandwich stuffing.
- Heat cooking oil in the pan, add mustard seeds, fennel seeds, and urad dal. Allow mustard seeds to splutter. Then add chopped onion and curry leaves.
- In simmer to medium flame, cook onion by stirring them occasionally.
- Once onion slightly turns pink and translucent, add green chilies and chopped tomatoes.
- In medium flame, continue to saute them until tomatoes slightly loosen it shape. At this point add turmeric powder and toss them for a second. Add salt and combine everything well.
- Heat griddle/tawa over the stove. Drizzle few drops of olive oil/butter/cooking oil. Place 2 slices of bread side by side. Cook both the sides until they turn slight golden brown in color.
- Spread tomato+onion masala over the bread and close it with another bread. Slice them into half if needed. And serve immediately.
Nutrition
Serving Suggestions:
1. Serve for breakfast or tea time snack in the evening.
2. The sandwich tastes best if it served hot.
3. If you are planning to serve after a while, make the masala little dryer by cooking it a couple of minutes more(this helps in avoiding soggy bread).
Tips and Variations:
1. Add your favorite choices of veggies like grated carrots, shredded cabbage, chopped coriander leaves extra.
2. Be generous in adding curry leaves to this recipe, they are not only nutritious but they also enhance the flavor and taste of the sandwich.
3. The sandwich can also be grilled.
Tips For Cooking in Non-Indian Kitchen:
1. Remove mustard seeds, fennel seeds, urad dal if it is not available in your area.
2. Turmeric powder and Curry leaves are the prime ingredients here, so substituting it with other may not bring flavor and texture to the dish.
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