Bread Corn Toast is a crispy and flavorful snack made with toasted bread slices topped with a spicy and tangy sweet corn masala. Perfect for evening tea-time, this easy-to-make recipe is ideal for quick hunger pangs or as an appetizer for small gatherings.
Ingredients:
- 8 bread slices (white or brown)
- 1 cup sweet corn kernels (boiled)
- 1 small piece ginger
- 8–10 garlic cloves
- 1 medium onion
- 2 medium tomatoes
- 1 green chili (finely chopped)
- 1 pinch asafoetida (hing)
- ½ tsp cumin seeds
- Less than ½ tsp turmeric powder
- 4 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 2 tbsp finely chopped fresh coriander leaves
- Salt to taste
- 1½–2 tbsp refined oil (for cooking)
Instructions:
- In a mixer, grind onion, ginger, and tomatoes to a fine paste.
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add chopped garlic and sauté until fragrant.
- Add the onion-tomato paste and cook on medium flame until oil starts separating.
- Mix in asafoetida, turmeric powder, red chili powder, coriander powder, green chili, and salt. Sauté for 1–2 minutes.
- Add boiled sweet corn and ½ cup water. Cook on low flame for 8–10 minutes until thick. Let it cool slightly.
- Cut off the bread edges and slice each into two halves.
- Lightly toast or bake the bread on a hot griddle until crispy.
- Spread the corn masala over the toasted bread and serve hot with tea or chutney.
Nutritional Information (General):
- Calories: 180 kcal
- Carbohydrates: 25g
- Protein: 4g
- Fat: 6g
- Fiber: 2g
- Sodium: 180mg
- Iron: 6%
- Vitamin C: 10%
Cooking Tips & Variations:
- You can add grated cheese on top of the toast before serving for a cheesy twist.
- For a healthier version, use brown or multigrain bread.
- Add bell peppers or carrots for extra texture and nutrition.
- Add a squeeze of lemon juice or chaat masala before serving for tanginess.
Common Mistakes & Fixes:
- Mistake: Masala is too watery.
Fix: Cook longer on low flame to reduce moisture. - Mistake: Bread turns soggy.
Fix: Always toast or bake the bread before applying the mixture. - Mistake: Toast sticks to the pan.
Fix: Use a non-stick griddle or lightly grease the surface.
Chef’s Tips & Tricks:
- Toast bread just before serving for maximum crispiness.
- Let the masala cool slightly before spreading to avoid making the toast soggy.
- Use a silicon brush or spoon to spread the masala evenly.
Brand Suggestions:
- Bread: Hovis Wholemeal / Warburtons White (Tesco, Sainsbury’s)
- Corn: Green Giant Sweet Corn (Tesco)
- Spices: TRS or East End (available in Indian stores or Asda)
- Oil: KTC Sunflower or Vegetable Oil
- Hing (Asafoetida): Natco Hing Powder (Indian stores)
- Chili Powder: Rajah or Natco
Equipment & Tools:
- Non-stick frying pan or griddle
- Mixer or blender for masala paste
- Chopping board and knife
- Spatula
- Bread knife
- Toaster (optional)
- Serving plate
Pairing Suggestions:
- Serve hot with green chutney or tomato ketchup.
- Pair with masala chai or ginger tea.
- Makes a great party snack when cut into bite-size pieces.
Allergen Information:
- Gluten: Contains bread – use gluten-free bread if needed.
- Garlic & Onion: Avoid if sensitive.
- Corn Allergy: Not suitable for individuals allergic to corn.
- Dairy-Free: This recipe is naturally dairy-free.
Recipe Instructions Step by Step:
Step 1: Prepare the Masala Paste
In a blender, grind onion, tomato, and ginger into a smooth paste.
Step 2: Sauté Spices & Aromatics
Heat oil in a pan. Add cumin seeds, let them crackle. Add garlic and sauté until golden.
Step 3: Cook the Masala
Add the paste and cook on medium flame until it leaves oil. Add spices: asafoetida, red chili powder, turmeric, coriander powder, salt, and green chili.
Step 4: Add Corn & Simmer
Mix in boiled sweet corn and ½ cup water. Let it cook on low heat for 8–10 minutes. Let the mixture cool.
Step 5: Prepare the Bread
Trim bread edges, cut diagonally. Toast the bread on a griddle or bake till crisp.
Step 6: Assemble & Serve
Spread corn masala over toasted bread. Garnish with chopped coriander. Serve hot.