Bombay Masala Toast with Coriander Chutney

A savory breakfast toast inspired by Bombay street food. Toasted bread topped with spiced mashed potatoes, caramelized onions, and a vibrant coriander chutney. A delicious and satisfying way to start the day!

Prep Time

20 minutes

Total Time

45 minutes

Calories

380 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.76/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Dessert•Bread

Cuisine:

Indian

Ingredients

Servings

2mediumPotatoes(Boiled and peeled)

£0.40

1largeOnion(Finely chopped)

£0.30

1Green Chilies(Finely chopped (adjust to taste))

£0.20

1tspGinger-Garlic Paste

£0.15

0.5tspTurmeric Powder

£0.05

0.5tspRed Chili Powder(Adjust to taste)

£0.05

0.5tspGaram Masala

£0.05

0.5tspCumin Powder

£0.05

0.3tspAmchur Powder (Dry Mango Powder)(Optional, for tanginess)

£0.10

to tasteSalt

£0.01

2tbspOil(Vegetable or Canola Oil)

£0.05

4Bread Slices(Your choice of bread)

£0.30

2tbspButter(For toasting the bread)

£0.20

1cupFresh Coriander Leaves(For the chutney)

£0.60

1Green Chilies(For chutney, adjust to taste)

£0.20

1inchGinger(For the chutney, roughly chopped)

£0.15

1tbspLemon Juice(For the chutney)

£0.10

0.5tspCumin Seeds(For the chutney)

£0.05

to tasteSalt(For the chutney)

£0.01

2tbspWater(For chutney, adjust as needed)

Total Cost

£3.02

£0.76 per serving

Instructions

1.
**Prepare the Coriander Chutney:** In a blender, combine fresh coriander leaves, green chilies, ginger, lemon juice, cumin seeds, salt, and a little water. Blend until smooth, adding more water if needed to reach your desired consistency. Set aside.
2.
**Prepare the Masala Potatoes:** Heat oil in a frying pan over medium heat. Add the chopped onion and sauté until golden brown and caramelized (about 8-10 minutes).
3.
Add the ginger-garlic paste and green chilies, sauté for another minute until fragrant.
4.
Add the turmeric powder, red chili powder, garam masala, cumin powder, and amchur powder (if using). Sauté for another 30 seconds, stirring constantly to prevent burning.
5.
Mash the boiled potatoes with a fork. Add the mashed potatoes to the pan with the spices and onions. Mix well to combine. Add salt to taste.
6.
Cook for 5-7 minutes, stirring occasionally, until the potatoes are heated through and the flavors have melded.
7.
**Toast the Bread:** Butter each slice of bread on one side. Toast in a toaster or in a pan on the stove until golden brown and crispy.
8.
**Assemble the Toast:** Spread a generous layer of the spiced mashed potato mixture onto each slice of toasted bread.
9.
Drizzle generously with the prepared coriander chutney.
10.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (200g)

380 kcal / 1590 kJ

Carbs

40g

15% of RDA

Fat

22g

31% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

6 g

7% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

9 g

45% of RDA

Chef's Tips

Adjust the spice level of the potatoes and chutney to your preference by adding more or fewer green chilies and red chili powder.

For a richer flavor, add a tablespoon of butter to the potato mixture while cooking.

Garnish with a sprinkle of fresh coriander leaves before serving.

The potato mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat before using.

Cooking Equipment

Stove

Frying Pan

Toaster or Oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the spice level of the potatoes and chutney to your preference by adding more or fewer green chilies and red chili powder.

For a richer flavor, add a tablespoon of butter to the potato mixture while cooking.

Garnish with a sprinkle of fresh coriander leaves before serving.

The potato mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days. Reheat before using.

Bombay Masala Toast with Coriander Chutney

Ingredients

Instructions