Spicy Bread Masala Recipe

The recipe is like the South Indian Bread upma, however, with an entirely different tempering. Bread upma is cooked using the traditional South Indian tempering that uses curry leaves, chana Dal, and Urad Dal.

The spicy bread masala here has a distinct flavor because ground spices are utilized in this recipe.

It makes a great nighttime snack when the monsoons are in full swing. I cooked this a while ago to make use of leftover bread.

I’ve tried regular bread slices. It is also possible to utilize pav buns, french baguettes, or other types of bread.

I’ve tried pav Bhaji masala and garam masala for spiceing up the food. But you could make it with any of these. We like this dish with Chaat masala, chopped onions, and coriander leaves sprinkled on top.

How to Make Spicy Masala Bread (Stepwise Photos)?

A pan is heated with oil. Sprinkle jeera.
Once they start to sizzle when they begin to sizzle, mix in the chopped onion and chilies.
Fry until the onions become gold. After that, add the garam masala.
Cook until the raw odor disappears.
Incorporate tomatoes.
Add the chili powder, salt pav bhaji masala as well as garam masala.
Cook until the masala has left the pan.
Add 3 tablespoons of water to the pan and cook until the water evaporates.
Sauté the kasuri methi for 2 minutes.
This is the time to ensure that there’s no water in the mix and that the mix is very thick.
Transfer the bread to a plate. Remove the bread from the oven.
Mix gently and be careful not too excessive mixing, as the bread will become soft. Sprinkle coriander leaves. The coriander leaves I had were not available. Leaves, so I made use of parsley.

Serve hot masala bread along with some chaat masala onions sprinkled on top.

Ingredients (Us Cup = 240Ml )

8 slices Bread Cubed – 4 1/2 cups
2 tablespoons oil or butter
3/4 tsp cumin or jeera
1 medium onion 1 medium onion
1 chopped green chili
1 tsp ginger garlic paste or minced or diced
2 medium tomatoes with 3/4 cup chopped
salt if required
3/4 tsp pav masala. Replace with 1/2 teaspoon garam masala
1/2 – 3/4 tsp chili powder
1/2 tsp garam masala
3 tbsp of water to cook masala
1 teaspoon Kasuri methi (dried fenugreek leaf) is an option
3 Tbsp of coriander leaves, cilantro cut

Garnishing is optional

Chaat masala when necessary
3 tablespoons onions, extremely well chopped

Spicy Bread Masala Recipe

Instructions For Cooking

Preparation

Cut the bread into cubes and place aside.
Finely chop tomatoes and onions. Reserve some of them to garnish.

How to Make Spicy Bread Masala?

In a saucepan, heat oil. Include the cumin.
Once it has begun to sizzle, Then add the onions. Cook until they are golden.
Incorporate the ginger garlic paste, and stir fry until the raw aroma disappears.
Then add the diced tomatoes and salt, pav bhaji masala and, chili powder, garam masala.
Cook until the masala has left the pan.
Add 3 tablespoons of water to the pan and continue to cook the masala until the water is evaporated.
Mix a paste of the methi with the tomato masala of onions.
Fry for two minutes. Make sure to check the salt and spices. It should not be any remaining water in the pan.
Mix in the bread cubes, and stir gently.
Switch off the heat, and sprinkle the coriander leaves.

Bread served with masala

Transfer the bread into serving bowls.
Sprinkle chaat masala and chopped onions on top of the bread.
Serve your bread masala hot.

Notes

If using sour tomatoes, do not use chaat masala.
The alternative quantities listed on the recipe card are just for one x, the original recipe.
Follow my step-by-step directions and suggestions on the recipe’s label to get the best results.