• ओपन मसाला टोस्ट - Open Masala Toast By Tarla Dalal
  • Open Masala Toast,
    Recipe Link :

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    Open Masala Toast

    You would never have imagined that simple bread can be transformed into such a tongue-tickling delight! Buttered bread is layered with raw mango pickle and topped with a yummy mixture of potatoes, green peas and spice powders. This is then tava-cooked till crisp, and served with a garnish of onions and chaat masala. The Open Masala Toast is a peppy delight with the unique flavour of achaar. It can be served as an evening snack with tea, but it is so satiating that you can also have it for breakfast .

    Preparation Time: 25 minutes.
    Cooking Time: 10 minutes.
    Makes 10 open toasts.

    To be mixed into a topping
    2 cups boiled, peeled and mashed potatoes
    ¼ cup boiled and mashed green peas
    ¼ tsp turmeric powder (haldi)
    1 tsp chilli powder
    1½ tbsp coriander (dhania) powder
    ¼ cup finely chopped coriander (dhania)
    ½ tsp garlic (lehsun) paste, optional
    Salt to taste

    Other ingredients
    10 bread slices
    2¼ tsp crushed raw mango pickle, refer hand tip
    Butter for greasing and cooking
    ¼ cup finely chopped onions for the garnish
    Chaat masala for sprinkling

    1. Divide the topping into 10 equal portions and keep aside.
    2. Cut all the bread slices into approx. 62 mm. (2½ ") diameter roundels with the help of a cookie cutter.
    3. Place 5 bread roundels on a clean, dry surface. Apply ¼ tsp of crushed mango pickle evenly over each bread roundel.
    4. Spread a portion of the topping over each roundel and press it lightly.
    5. Heat a non-stick tava (griddle) and grease it with butter.
    6. Place all the 5 open toasts on the tava (griddle) with the open side facing downwards and cook on a medium flame, using a little butter, till they turn golden brown in colour from both the sides.
    7. Repeat steps 3 to 6 to make 5 more toasts in one more batch.
    Serve immediately garnished with little onions and chaat masala over each open toast.

    Handy Tip- Discard the outer hard covering of the mango seed which is usually a part of the pickle. Then crush the pickle in a mixer till smooth and use as per the recipe.

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  • ओपन मसाला टोस्ट - Open Masala Toast by Tarla Dalal

    Open Masala Toast,
    Recipe Link : https://www.tarladalal.com/Open-Masala-Toast-40889r

    ------------------------------------------------------------------------------------------------

    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
    Twitter | https://twitter.com/Tarla_Dalal

    ----------------------------------------------------------------------------------------------------


    Open Masala Toast

    You would never have imagined that simple bread can be transformed into such a tongue-tickling delight! Buttered bread is layered with raw mango pickle and topped with a yummy mixture of potatoes, green peas and spice powders. This is then tava-cooked till crisp, and served with a garnish of onions and chaat masala. The Open Masala Toast is a peppy delight with the unique flavour of achaar. It can be served as an evening snack with tea, but it is so satiating that you can also have it for breakfast .

    Preparation Time: 25 minutes.
    Cooking Time: 10 minutes.
    Makes 10 open toasts.

    To be mixed into a topping
    2 cups boiled, peeled and mashed potatoes
    ¼ cup boiled and mashed green peas
    ¼ tsp turmeric powder (haldi)
    1 tsp chilli powder
    1½ tbsp coriander (dhania) powder
    ¼ cup finely chopped coriander (dhania)
    ½ tsp garlic (lehsun) paste, optional
    Salt to taste

    Other ingredients
    10 bread slices
    2¼ tsp crushed raw mango pickle, refer hand tip
    Butter for greasing and cooking
    ¼ cup finely chopped onions for the garnish
    Chaat masala for sprinkling

    1. Divide the topping into 10 equal portions and keep aside.
    2. Cut all the bread slices into approx. 62 mm. (2½ ") diameter roundels with the help of a cookie cutter.
    3. Place 5 bread roundels on a clean, dry surface. Apply ¼ tsp of crushed mango pickle evenly over each bread roundel.
    4. Spread a portion of the topping over each roundel and press it lightly.
    5. Heat a non-stick tava (griddle) and grease it with butter.
    6. Place all the 5 open toasts on the tava (griddle) with the open side facing downwards and cook on a medium flame, using a little butter, till they turn golden brown in colour from both the sides.
    7. Repeat steps 3 to 6 to make 5 more toasts in one more batch.
    Serve immediately garnished with little onions and chaat masala over each open toast.

    Handy Tip- Discard the outer hard covering of the mango seed which is usually a part of the pickle. Then crush the pickle in a mixer till smooth and use as per the recipe.