Bombay Masala Toast

Spicy Masala

Ingredients

• 2 tbsp butter

• 1/2 tsp cumin seeds zeera

• 1 medium onion chopped

• 1 tbsp garlic minced

• 1 Green bell pepper chopped

• 3 roma tomatoes chopped

• 1 tbsp tomato paste

• 1 tsp kashmiri red chilli powder

• 1 tbsp pav bhaji masala store bought

• 1/4 cup cilantro finely chopped

• 1 tsp salt or to taste

• Pomegranate Seeds

• 1/2 tsp chaat masala optional

• 1/4 tsp black pepper or to taste

• 1-2 tbsp lemon juice or to taste

Preparation Instructions

• In a pan/skillet or dutch oven, heat butter and once it starts to melt, add the cumin seeds.

• Then add the onions and cook until translucent on which add the minced garlic and cook until the raw smell disappears.

• Stir in the bell pepper, tomatoes, add salt, pepper. Mix, cover and cook until the tomatoes are soft. Then add the tomato paste, red chilli powder and pav bhaji masala and cook for another minute or so or until most of the moisture has dried off. We don’t want the masala to be too wet.

• Finish off with squeeze of lemon juice, chaat masala and cilantro. This masala can be made a day or two in advance and stored in airtight container in refrigerator or can even be frozen.

Toast

Ingredients

• Sourdough Bread Slices/Ciabatta Bread Slices

• 4 oz salted butter melted

• 1 tbsp garlic minced

• 1 tbsp pav bhaji masala store-bought

• 1 tbsp cilantro finely chopped

Assembly

1. Cut Slices of bread into rounds with a cookie cutter

2. Make the garlic butter by melting the butter in microwave for 20 seconds or until melted. And to it add the minced garlic, pinch of salt, cilantro and some pav bhaji masala.

3. Apply garlic butter on the top of each bread round and spread evenly.

4. Bake the rounds at 350 degrees in the Oven for 10 minutes till they are crispy

5. Once the toasts are ready layer on spicy masala and top with Pomegranate seeds and cilantro