For the Masala:
- Red Onions - 3 large chopped finely
- Carrots - 4 medium or 3 large peeled and shredded
- Tomato - one big chopped finely (Use not so ripe one and if ripe, just use the outer part and remove the inner seed and juicy pulp)
- Green Chillies - 14 or more as per your taste
- Vegetable oil - 3 TBSP
- Mustard seeds - 1/2 tsp (this is optional)
- Turmeric - a big pinch
- Salt - to taste
- Curry leaves - a few (optional)
- Cilantro - Chopped about 1/4 cup
In a skillet, heat oil. When hot, add mustard seeds if using. When they splutter, add curry leaves, green chillies. Let them cook for about 15 - 20 seconds and then add onions. Add turmeric, some salt and stir. When onions are done, add shredded carrots and chopped tomato. Mix well and let it cook. Check the salt and adjust if needed. Add cilantro and stir and turn off the heat.
To Assemble the toast:
Preheat the oven to 325 F. Take two baking sheets and line with parchment or aluminum foil. Liberally oil the baking sheet and place bread slices on the sheet. The above masala is enough for about 14 slices of bread depending on how heavily you top yours. I use a lot on the bread. If you like less amount, you can stretch it to 20 slices too. Toast the bread slices without topping for 8 - 10 minutes or till the bottom is slightly golden brown. Remove from the oven and brush the top of the bread slices with little bit of oil. Flip them over so that the golden brown crust is on the top. Top the slices with the masala evenly and place bake in the oven and toast for 15 - 20 minutes or till the bottom is golden brown. Don't forget to rotate the pan halfway through to ensure even baking. If you skip the first toasting without the topping, bread will get soggy after a while due to juices from the masala. Serve warm. You can keep the already baked slices in a warm oven in single layer for an hour before serving. These are great to be served as an appetizer.
It won't be nice if I didn't share this beautiful bread loaf picture with you all with a thanks to 'CSN Stores'. They let me pick a huge loaf pan and shipped it. I chose a 20" long loaf pan with a cover so that I can bake perfect square shaped bread at home. I know it is too much for one family, but I made the bread when I had company. I doubled my 'Brioche' recipe and made it and since it was the first time I made bread in this pan, I didn't know how much dough it can take and my recipe became a little too much for it. I will figure out the quantity of the dough soon and let you all know in case someone is interested.
And Look how big this loaf is..
I am sending this bread to Susan's 'Yeast Spotting' hosted here.
Happy Baking!! Pin It