Spicy Bread Masala Recipe – Indian Street Food with Sourdough

Last Updated on 2 months by Neha Deshmukh

Spicy Bread Masala Recipe – Indian Street Food with Sourdough

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful snack. And let me tell you, this Spicy Bread Masala is it. It’s a total explosion of taste – tangy, spicy, and just a little bit sweet. I first stumbled upon this while wandering through the streets of Mumbai, and I’ve been hooked ever since. It’s seriously addictive!

Why You’ll Love This Recipe

This isn’t your average bread snack. We’re taking humble sourdough bread and transforming it into a vibrant Indian street food experience. It’s ready in under 20 minutes, super easy to make, and uses ingredients you probably already have in your pantry. Plus, it’s a fantastic way to use up leftover bread! Honestly, who doesn’t love a recipe that’s both delicious and practical?

Ingredients

Here’s what you’ll need to whip up this tasty treat:

• 4 sourdough bread slices
• 1 tablespoon avocado oil
• 0.25 teaspoon mustard seeds
• 0.5 cup chopped onions
• 1 green chili, chopped (adjust to your spice preference!)
• 5-6 curry leaves
• 0.5 green pepper (medium)
• 1 medium tomato
• 0.5 teaspoon salt
• 0.25 teaspoon turmeric powder
• 4 tablespoons water (about 60ml)
• 0.5 teaspoon sugar
• 1 tablespoon roasted peanuts
• 1 tablespoon chopped cilantro

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Avocado Oil: I love using avocado oil for its mild flavor and high smoke point. But feel free to use any cooking oil you prefer – vegetable or canola work well too.
• Mustard Seeds: These little guys are key to that authentic Indian flavor. Make sure they’re fresh! You’ll know they’re good when they pop vigorously in the hot oil.
• Curry Leaves: Don’t skip these! They add a unique, citrusy aroma that’s so characteristic of South Indian cuisine. You can find them at most Indian grocery stores.
• Sourdough Bread: The tanginess of sourdough is amazing in this masala. But honestly, any bread will work in a pinch. I’ve used regular white bread, whole wheat, and even brioche when I was out of sourdough!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, lightly toast your sourdough bread slices in a pan over medium heat. We just want a little color and some crunch. Once toasted, cut them into cubes and set aside.
2. Now, heat the avocado oil in a kadai or a deep frying pan. Once hot, add the mustard seeds. Listen for them to start popping – that’s when you know it’s time to move on!
3. Add the chopped onions, green chili, and curry leaves to the pan. Sauté for about 2 minutes, until the onions soften and become translucent. The aroma at this stage is incredible!
4. Next, toss in the chopped green pepper and cook for another 2 minutes, until it’s slightly tender.
5. Add the chopped tomato, cover the kadai, and cook for 2 minutes. This helps the tomatoes soften and break down, creating a lovely base for our masala.
6. Stir in the salt and turmeric powder. Then, add the water and cook for 1-2 minutes, until the mixture thickens slightly.
7. Now for the magic! Add the sugar and stir well. Then, gently toss in the bread cubes, making sure they’re evenly coated with the masala.
8. Remove from heat. Garnish generously with roasted peanuts and chopped cilantro. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when toasting the bread. Work in batches if necessary.
• Keep a close eye on the mustard seeds – they can burn quickly!
• Adjust the amount of green chili to suit your spice preference.
• For extra flavor, you can add a pinch of red chili powder along with the turmeric.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustments: My family loves things spicy, so I often add a pinch of cayenne pepper. My friend, Sarah, prefers a milder flavor, so she uses half the amount of green chili.
• Gluten-Free Bread Options: If you’re gluten-free, simply use your favorite gluten-free bread.
• Festival Adaptations: This makes a fantastic snack for Diwali or Holi! You can add a sprinkle of sev (crispy chickpea noodles) for extra crunch during festive celebrations.

Serving Suggestions

This Spicy Bread Masala is best enjoyed hot, right off the stove. It’s perfect as an afternoon snack with a cup of chai, or as a side dish with your favorite Indian meal.

Storage Instructions

Honestly, this is best eaten immediately. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The bread will lose some of its crunch, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for a quick breakfast? Absolutely! It’s a surprisingly satisfying and flavorful way to start your day.
• Can I use other types of bread besides sourdough? Yes, definitely! Any bread you like will work.
• How can I adjust the spice level of this dish? Reduce or increase the amount of green chili, or add a pinch of cayenne pepper for extra heat.
• What is the best way to roast the peanuts for garnish? You can dry roast them in a pan over medium heat for a few minutes, or bake them in the oven at 350°F (175°C) for 5-7 minutes.
• Can I make this ahead of time and reheat it? It’s best enjoyed fresh, but you can store leftovers in the fridge and reheat them in a pan or microwave. Just be aware that the bread will lose some of its crunch.