After Majjiga Upma, another quick to make Tiffin is Bangalore Bakery Style Toast. It brings back so many memories of wolfing down these delicacies while growing up. Grandmom used to mention that bakeries thrive on people like us, who bought regularly from them. But in the carefree days of growing up, all this advice was thrown to the wind. I make these toast (as its known locally in Bangalore) regularly for a evening snack, and its quite filling. Don’t miss on grilling them a bit (or in the tava) for a crusty yet soft snack
Prep time : 20 mins | Cooking Time : 15 mins
Makes : 4 sets (8 slices)
Bangalore Bakery Style Toast
Type : Snack, Cuisine : South Indian ; Spice level : Medium – high
- Bread slices – 8 nos
- Oil – to pan fry / grill + 2 TBSP
- Onions – 1 large – minced fine
- Grated carrots – ¼ cup
- Chopped and deseeded tomatoes – ½ cup
- Turmeric powder – ½ tsp
- Salt – to taste
- Green chillies – minced fine – to taste
- Coriander leaves – minced fine – 1 tsp
- Garam masala powder – ½ TBSP
- Red chilli powder – ½ tsp (or to taste)
- Sugar – a pinch
- Butter – normal or vegan - 1 TBSP
- Tempering : Cumin seeds
- In a pan, heat 2 TBSP oil, splutter cumin, add onions and turmeric and sauté well till onions turn translucent.
- Now add green chillies, grated carrots and sauté for 4 mins till tomatoes turn mushy and raw smell of carrots go away.
- Now add salt, spice powders, garam masala, coriander leaves and rest of the ingredients. Mix well. Cool the mixture thoroughly
- Heat an oven to 150 deg C.
- In a baking pan, line with parchment or baking sheet.
- Slightly butter both sides of the bread slices.
- On one side of the slice, spread 1 TBSP of the mixture. Repeat for all slices.
- Bake in the oven (or a heated tava ) for 4-5 mins.
- Grill for further 1-2 mins till sides are slightly crusty.
- Remove from oven, cut into diagonals and serve immediately