Bread masala | Spicy masala bread recipe
Spicy masala bread made in onion tomato masala. It can be served for breakfast or evening snack.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 8 slices Bread cubed - 4½ cups
- 2 tbsp oil or butter
- ¾ tsp cumin or jeera
- 1 medium onion - ½ cup chopped
- 1 green chilli chopped
- 1 tsp ginger garlic paste or chopped garlic
- 2 medium tomatoes - ¾ cup chopped
- salt as needed
- ¾ tsp pav bhaji masala - substitute with ½ tsp garam masala
- ½ to ¾ tsp chilli powder
- ½ tsp garam masala
- 3 tbsp water to cook masala
- 1 tsp kasuri methi (dried fenugreek leaves) optional
- 3 tbsp coriander leaves or cilantro chopped
Garnishing - optional
- chaat masala as needed
- 3 tbsp onions very finely chopped
How to make the recipe
Preparation to make bread masala
- Cube the bread and set aside.
- Chop onions and tomatoes finely. Set aside some for garnish.
Making masala bread
- Heat oil in a pan. Add cumin.
- When it begins to sizzle, then throw in the onions and fry until golden.
- Add ginger garlic paste and fry until the raw smell goes off.
- Next put in the chopped tomatoes, salt, pav bhaji masala, garam masala and chilli powder.
- Saute until the masala leaves the pan.
- Pour 3 tbsp of water and cook the masala again until the water evaporates.
- Crush the kasuri methi and sprinkle into the onion tomato masala.
- Fry for 2 minutes. Check the salt and spice. There should be no water left in the pan at this stage.
- Add the bread cubes and gently stir.
- Turn off the heat and sprinkle coriander leaves.
Serving masala bread
- Remove the bread to serving bowls.
- Sprinkle some chaat masala and finely chopped onions over the bread.
- Serve bread masala immediately.
NUTRITION (estimation only)
Calories: 317kcal | Carbohydrates: 43g | Protein: 8g | Fat: 12g | Saturated Fat: 1g | Sodium: 841mg | Potassium: 284mg | Fiber: 4g | Sugar: 7g | Vitamin A: 240IU | Vitamin C: 15.4mg | Calcium: 139mg | Iron: 3.9mg