Spicy bread masala recipe with purti soyalite refined soyabean oil

Bread Masala is a popular North Indian snack that has found its way into homes and street food stalls across India. Originally a simple way to utilize leftover bread, this dish has evolved into a flavorful, satisfying snack that’s perfect for any time of the day. The recipe is particularly popular in urban India, where it’s a favorite at roadside eateries and cafes. This version, made with Purti Soyalite Refined Soyabean Oil, offers a restaurant-style experience that you can easily recreate at home.

 

The History and Cultural Significance

Bread, though not traditionally Indian, was introduced during British colonial times and gradually became a staple in Indian households. The idea of bread masala likely emerged as a quick and flavorful way to repurpose day-old bread, infusing it with Indian spices and vegetables. Over time, it has become a beloved snack, especially in North India, where it’s enjoyed by people of all ages. This dish is a fine example of how Indian cuisine adapts and integrates foreign ingredients, making them uniquely its own.

 

Cuisine: North Indian

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 5 persons

 

Ingredients:

•12.5 slices of bread (white or brown)

• 5 tsp Purti Soyalite Refined Soyabean Oil

• 5 cloves garlic, finely chopped

• 2.5 green chilies, slit

• 5 tbsp spring onions, finely chopped

• 1.25 onions, finely chopped

• 1.25 carrots, finely chopped

• 5 tbsp cabbage, finely chopped

• 5 tbsp capsicum, finely chopped

• 5 tomatoes, finely chopped

• 2.5 tsp pav bhaji masala

• 1.25 tsp salt

• 5 tbsp tomato sauce

Instructions:

Prepare the Bread: Cut the bread slices into small square pieces. For a crispier version, toast the bread before cutting it into pieces.

 

Saute the Aromatics: Heat 2 tsp of Purti Soyalite Refined Soyabean Oil in a large kadai (wok). Add the chopped garlic and slit green chilies, sautéing until the garlic is golden and fragrant. Add 2 tbsp of chopped spring onions and sauté for another minute.

 

Cook the Vegetables: Add the finely chopped onions to the kadai and sauté until they become translucent. Then, add the chopped carrots, cabbage, capsicum, and a pinch of salt. Continue sautéing until the vegetables are cooked but still retain some crunch.

 

Prepare the Masala: Stir in the chopped tomatoes, cooking until they become soft and mushy. Add the pav bhaji masala and remaining salt, mixing everything well. Cook the mixture for a couple of minutes until the spices are well incorporated.

 

Add the Sauce and Bread: Pour in the tomato sauce and mix well, allowing the flavors to meld together. Gently fold in the bread pieces, ensuring they are evenly coated with the masala.

 

Serve: Garnish with chopped coriander leaves and serve hot with a cup of chai for a true North Indian snack experience.