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A quick and delightful Indian breakfast or snack! Creamy milk cream and semolina are mixed with veggies and spices, spread on bread, and toasted to crispy, golden perfection on a tawa.
Prepare the Malai Topping
Spread the Topping on Bread
Toast on a Tawa
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A quick and delightful Indian breakfast or snack! Creamy milk cream and semolina are mixed with veggies and spices, spread on bread, and toasted to crispy, golden perfection on a tawa.
This indian recipe takes 25 minutes to prepare and yields 4 servings. At 698.2 calories per serving with 9.44g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Serve Hot
Add 1/4 cup of grated mozzarella or processed cheese to the malai mixture for a gooey, cheesy toast.
Incorporate other finely chopped vegetables like grated carrots, sweet corn, or finely chopped mushrooms for added nutrition and flavor.
For a spicier version, add 1/2 teaspoon of red chilli flakes or a pinch of garam masala to the topping mixture.
Substitute malai with a thick, unsweetened cashew cream or coconut cream. Use a neutral vegetable oil or vegan butter for toasting.
The combination of carbohydrates from bread and fats from malai and ghee offers a quick and substantial source of energy, making it an ideal breakfast or snack.
Includes onion, tomato, and bell pepper, which contribute essential vitamins, minerals, and dietary fiber to your meal.
Malai is a source of dairy fat, which contains fat-soluble vitamins like A, D, E, and K, important for various bodily functions.
One serving (2 pieces) of Malai Bread Toast contains approximately 350-450 calories, depending on the type of bread and the thickness of the malai used.
Malai Bread Toast is an energy-dense snack due to the malai (cream) and ghee. While it provides quick energy and contains vegetables with vitamins, it is high in saturated fats. It's best enjoyed in moderation as part of a balanced diet.
Yes. For an oven, preheat to 180°C (350°F) and bake for 10-12 minutes until golden. For an air fryer, cook at 180°C (350°F) for 5-7 minutes, topping-side up, until crisp and golden.
If the mixture is too runny, add 1-2 tablespoons more of fine semolina (suji) and let it rest for another 5 minutes. This will help absorb the excess moisture.
You can prepare the mixture a few hours in advance and store it in an airtight container in the refrigerator. However, it's best made fresh as the vegetables can release water over time.
Standard white sandwich bread, brown bread, or whole wheat bread all work well. Slightly stale bread is excellent as it results in a crispier toast.