Masala Bread Idli Tikki
Masala Bread Idli Tikki — A fun breakfast that’s perfect for those mornings when you’re craving something a bit fancier! With a spicy aloo-beetroot tiki filling paired with softened bread and yogurt for some brightness, this is an innovative way to start your day!
Ingredients
- 4 slices bread
- oil , for shallow frying
Potato Masala:
- 2 big potatoes , boiled and mashed
- 1/2 cup beetroot , grated
- 2 tbsp cilantro , finely chopped
- 1 tsp lemon juice
- 1 1/2 tsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp ginger , grated
- 2 green chilies , minced
- 1 tsp red chili powder
- 1/4 tsp garam masala
- 1/2 tsp chaat masala
- 1/2 tsp roasted cumin powder
- 1/2 tsp mango powder (amchur)
- 1/2 tsp black salt
- salt , to taste
Cheese Layer:
- 2 tbsp cream cheese
Yogurt Layer:
- 1 cup yogurt , beaten
- 1/2 tsp sugar
- salt , to taste
Tempering:
- 2 tsp oil
- 1 tsp mustard seeds
- 6 curry leaves , torn into small pieces
Toppings:
- podi powder , (optional) use store-bought or see my Flaxseed Podi Chutney Powder recipe.
Instructions
Potato Masala:
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Heat oil in a pan, add cumin seeds and let them crackle.
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Then add in your grated beets, ginger, and green chilies. Sauté for 4-5 minutes on medium flame till the moisture evaporates.
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Now, add in mashed potatoes, cilantro, all the spices, and lemon juice. Mix everything together and saute on medium flame for 5 minutes until the filling comes together. Switch off the gas, your potato masala is ready!
Yogurt mixture:
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Mix together the yogurt, salt, and sugar until well combined. You can use milk or water to adjust the consistency of the yogurt; it should be like pancake batter.
Bread Tikki:
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Cut your bread into circles.
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Spread cream cheese on one side of the bread and add the masala potato mixture on top.
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Heat some oil in a non-stick pan and when the pan gets hot, place the bread with the potato masala side down.
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Now, generously spread the yogurt mixture on the other side of the bread.
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Cover with a lid and cook on medium flame for 5-6 minutes till the potato masala turns golden brown, the yogurt get absorbed, and the bread becomes fluffy.
Tempering:
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Heat oil in a small pan, and add in mustard seeds and curry leaves. Once crackling, empty it in a bowl and the tadka is ready for garnish.
Garnish:
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Sprinkle few drops of tadka (temper) and some podi powder (optional) on the idlis.
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Enjoy it with your choice of sauces and chutneys. My kids love this with some hot sauce or ketchup, while I like this with some tomato chutney (store-bought or see my Masala Papad Platter for the recipe)