Iyengar Bakery Style Masala Bread | Iyengar Bakery Style Veg Masala Sandwich
If you haven’t guessed it yet, it’s sandwich week with our blog-hop!
This recipe is a take on the ‘never-miss’ Iyengar bakery offering from my hometown, Bangalore! You can term this as an open sandwich too.
The very same location in the midst of the well worn, yet bustling lane of our very own ‘DVG Road’ in ‘Gandhi Bazaar’ in Basavangudi, Bangalore, lies this hub of nostalgic delicious goodies, Iyengar Bakery. I remember very clearly how it would open at 4 in the afternoon promptly every single day without fail, letting in the eager queue of regular customers. It works on the ‘first come, first served’ basis of course. The sooner you get into the queue, the likelier you will be rewarded with your choice of goodies. A tad later and its all gone.
The honey cake, the palya buns, the khara buns, khara biscuits, benne-biscuits, veg puffs, sweet puffs ah! I can go on and on about these, one of a kind authentic delicious bakes from Iyengar bakeries in Bangalore. I have loved them all as a child, love them even today. I can definitely say, I am yet to find a match, to this day, for any of the above.
I’m also pretty sure they keep their recipes a closely guarded secret. What follows here is an attempt to recreate the same following on from recipes around the web (I checked a few here, here and at Malar’s Kitchen 🙂 ). Yes, there are quite a few takes on this around. However, considering the special nostalgia it brings about, it was only a matter of time that the Iyengar Bakery Style Masala Bread found it’s way into my blog too 🙂
- whole wheat bread slices - 5
- oil - 2 teaspoons
- mustard seeds - ½ teaspoon
- cumin seeds - ½ teaspoon
- finely chopped green chilies - 3-4
- finely chopped half an onion
- finely chopped deseeded tomato - 1
- finely chopped cabbage - 1 cup
- grated carrot - 1 cup
- finely chopped green bell pepper - ¾ cup
- spicy red chili powder - ½ teaspoon (adjust to tolerance)
- mild red chili powder - ¼ teaspoon
- chaat masala - ½ teaspoon to 1 teaspoon
- tomato ketchup - 1 tablespoon (instead you can also use tomato puree with ¼ teaspoon of white vinegar)
- salt to taste
- finely chopped fresh coriander - 1 tablespoon for garnish
- to prepare the topping>>
- first, heat the oil in a pan, splutter mustard seeds, cumin seeds.
- add finely chopped green chili and saute briefly.
- then add finely chopped onion, saute at medium heat adding a pinch of salt. cook until it softens.
- add finely chopped de-seeded tomato, saute and cook until it softens and cooks well.
- then, add finely chopped cabbage, green bell pepper (capsicum), grated carrot.
- saute and cook adding another pinch of salt, cover on and off and stir on and off until the cabbage , capsicum soften well.
- then add red chili powders, chaat masala, salt to taste, mix well at low heat.
- add tomato ketchup, mix again. cook at low heat for another 1 minute. then, cover for another minute.
- to prepare the toast>>
- heat a skillet.
- spread butter/ghee over one surface of a slice of bread. place that surface down on the heated skillet at medium heat.
- spread butter/ghee on the top surface.
- once the undersurface it browns, flip.
- now, spoon over the topping/filling on the top carefully.
- spread it out and press it down slightly so it evens out.
- once the other side of the bread browns, transfer the slice with the topping to the serving plate.
- enjoy as snack or breakfast.
For vegan version, use nut butter or oil instead of butter/ghee.
The dish can be served as an open sandwich or if you have a grill or toaster, you can prepare a toasted/grilled sandwich.
Check out recipes from other awesome bloggers in the blog-hop as below