Open Masala Toast

 

This recipe makes a wonderful breakfast or an evening snack recipe.  Taste is truly awesome.  Something which can be made in a jiffy.  With just a few ingredients this snack can be made for kids when they get back from school.  Or like I said, having it for a Sunday breakfast is also very welcoming.  So, keeping my talk short will get to the recipe right away.

Preparation time: 15 minutes
Cooking time: 2-3 minutes (each slice of bread)

INGREDIENTS:

Main ingredients:

Bread	1 loaf
Onions finely chopped	1 big
Sev* (very fine)	A big bowl
Coriander leaves	A little chopped
Oil	To toast the slices

* Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste, which is seasoned with turmeric, cayenne, and ajwain before being deep-fried in oil. These noodles vary in thickness. Ready-to-eat varieties of Sev, including flavoured Sev, are available in Indian stores.

To grind:

Onions	2 big
Tomatoes	2 medium
Ginger	1 inch
Garlic	2 pods

 
To assemble the masala (gravy):

Ground masala
Chilli powder	1½ tsp
Turmeric	½ tsp
Garam masala	½ tsp
Salt	1 tsp
Oil	1 tsp

 
METHOD:
1.      In a mixer, grind chopped onions, tomatoes, ginger and garlic with very little water to a fine paste.
2.      Place a pan on low flame and add a tsp of oil.  Add the ground masala to the oil and saute it till the raw smell goes.  This could take around 10 minutes. 
3.      Add the chilli powder, turmeric powder and mix well.  Add garam masala and mix well again. 
4.      Add salt and switch off the flame.
5.      Place a griddle on the gas stove or induction.  Turn on the heat to a medium flame.  Take the bread slices and apply oil to the side to be faced down on the griddle.
6.      Toast the slice, oil side facing down to a light golden brown colour.
7.      Put the ground masala/gravy on the top side a tbsp each on each slice.
8.      Remove from the griddle and top it with finely chopped onions.
9.      Garnish it with sev and coriander leaves.
10.  Serve hot.

 NOTES:

1.      Though the process explained may look elaborate, it’s very easy to prepare it.
2.      Eat while it is hot as it tends to turn soggy if kept for a long time.
3.      This proportions makes around 15 slices.  So adjust the proportion accordingly to cater to your requirement.
4.      Using fine sev or what’s called nylon sev gives a wonderful taste.
5.      Do not increase the garam masala as you do not want to over-power it with the spice mix.