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Masala Bread Idli Tikki

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!

Course Appetizer, Breakfast, Snack
Cuisine Fusion, Indian
Keyword fusion
Custom Category Appetizers, Breakfast, Snacks
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 187 kcal
Author Nidhi Bothra


  • 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


  • 2 tsp oil
  • 1 tsp mustard seeds
  • 6 curry leaves , torn into small pieces



Potato Masala:

  1. Heat oil in a pan, add cumin seeds and let them crackle.

  2. Then add in your grated beets, ginger, and green chilies. Sauté for 4-5 minutes on medium flame till the moisture evaporates.

  3. 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:

  1. 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:

  1. Cut your bread into circles.

  2. Spread cream cheese on one side of the bread and add the masala potato mixture on top.

  3. Heat some oil in a non-stick pan and when the pan gets hot, place the bread with the potato masala side down.

  4. Now, generously spread the yogurt mixture on the other side of the bread.

  5. 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.


  1. 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.


  1. Sprinkle few drops of tadka (temper) and some podi powder (optional) on the idlis.

  2. 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)

Recipe Video

Nutrition Facts
Masala Bread Idli Tikki
Amount Per Serving
Calories 187 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 11mg4%
Sodium 586mg25%
Potassium 277mg8%
Carbohydrates 23g8%
Fiber 3g13%
Sugar 9g10%
Protein 7g14%
Vitamin A 360IU7%
Vitamin C 35mg42%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.