Pao Bhaji Masala Toast without making Pao Bhaji
I had to mull over it for a while. For me, it is never easy thinking about what I want to be the first post of the year on my blog, or what I want to be the last. It is like that itty-bitty thought I keep unnecessarily sweating over. Five days of the New Year have already passed and I still don’t have a blog because I can’t decide which one to write about. It is important but probably not as important as I am making it in my head.
And at last after all that deliberation, I have finally decided that I want my first blog of the year to be about food, particularly about breakfast. Because there is no other meal that I appreciate more and crave for to be perfect than breakfast. Give me a good breakfast and I won’t mind not eating for an entire day. It’s true!
Hence it is often that I try a variety of breakfast recipes, from Indian to any cuisine over the world. Yes, it has to be vegetarian and meat-wise I can only go as far as eggs. Breakfast is my perpetual kitchen experiment project. Don’t believe me? Here’s all what have blogged about breakfast till now – breakfast by YellowMellowLife.
For the last one year, I have tried a few recipes of Chef Sanjyot Keer of Your Food Lab. I can’t guarantee about all his recipes, but the ones I tried turned out to be great. In fact so great, that three of them are a recurring part of my meal plans. From what I have come to understand about his recipes is that they might not have an “out of this world” kind-of appeal. However, they will be something that you will love and crave for and eventually they might end up being the recipes that you find comfort in.
One of his recipes that I make for breakfast at least once a month (if not more) is that of Pao Bhaji Masala Toast. I haven’t yet met an Indian who doesn’t like pao bhaji so I am guessing this recipe can be a hit in most of the households. And please don’t get intimidated thinking if you would have to make pao bhaji to make these toasts. This breakfast recipe doesn’t require making pao bhaji, it offers a shortcut and you will be surprised.
Here’s the lowdown on how you can prepare this easy and yet amazing breakfast. This recipe is just a bit tweaked from the original recipe.
Pao Bhaji Masala Toast
For making around 10 breakfast toasts
You Will Need
1 cup boiled, peeled and almost mashed potatoes
¼ cup diced onion
¼ cup diced capsicum (bell pepper) of your choice (could be green or red or yellow)
¼ cup diced tomatoes
2 small finely chopped green chilli peppers (omit these if you don’t prefer heat. Also remember that Pao Bhaji masala spice will also bring additional heat to the recipe)
2 finely chopped garlic cloves
¼ cup chopped coriander
1 tbsp Pao Bhaji masala spice (or just a bit more according to your taste) (in case you don’t have Pao Bhaji masala spice, you can use any other pre-mixed spice that you feel can go well with potato. Try mixed Italian herbs or even paella spice mix)
Lime juice of half a lime
Salt to taste
Butter for toasting
How to Go About It
Mix the entire ingredients, except butter, in a bowl. A quick taste check and see if you need more of salt or lemon or spice in the vegetable mix.
Take a slice of bread and butter it generously.
Apply a thick layer of the vegetable mix on the bread. Apply yet another layer of butter on top.
Heat up a pan on medium high. Grease it with butter and place your toast on it, bread side down.
Give the toast a couple of minutes to get crispy on the bread side.
Flip the toast over and toast the vegetable mix side to toast for 2-4 minutes. Flip back and the vegetable mix should have developed a golden colour now. If you feel that your vegetable mix is sticking to the pan, try greasing with more butter next time.
Finally take off pao bhaji masala toast pan. Cut into desired pieces and enjoy while still hot!
If you try this breakfast recipe do let me know how it turned out for you in the comments below.
What is your favourite meal of the day that you enjoy cooking and devouring?!
If you haven’t checked Your Food Lab’s Facebook page yet, you should! Here’s the link.