Crispy & Spicy Masala Veggies & Cheese Toast

Ingredients

• 6 slicesbread
• 170 g (12 tablespoons)butter
• 2eggs
• 32 g (4 tablespoons)gram flour (besan)
• 60 ml (4 tablespoons)milk
• to tastesalt
• to tastefreshly crushed black pepper
• 1–2 dropsorange food colouring
• —vegetable and cheese mixture
• 1, thinly slicedonion
• 1, thinly slicedtomato
• 1, thinly slicedgreen chilli
• ½, thinly slicedcapsicum
• ½, thinly slicedcarrot
• 2 tablespoonschilli garlic sauce
• to tastered chilli flakes
• 56 g (½ cup)cheddar cheese
• 56 g (½ cup)mozzarella cheese
• —crushed cornflakes mixture
• 56 g (2 cups)cornflakes, crushed finely
• 90 ml (6 tablespoons)olive oil, for shallow-frying

Instructions

1. 1

   Butter the bread

   Spread the butter evenly over the bread slices.

2. 2

   Mix the filling

   Combine the onion, tomato, green chilli, capsicum, carrot, chilli garlic sauce, chilli flakes, cheddar and mozzarella. Mix well to make the vegetable and cheese filling.

3. 3

   Fill the slices

   Spread the filling over a buttered bread slice and cover it with another slice.

4. 4

   Coat in egg

   Dip the filled sandwiches in the egg mixture.

5. 5

   Add cornflakes

   Coat the sandwiches with the finely crushed cornflakes.

6. 6

   Shallow-fry

   Heat 6 tablespoons (90 ml) olive oil in a frying pan. Shallow-fry the sandwiches until golden brown on both sides.

7. 7

   Cut and serve

   Cut each sandwich in half and serve with ketchup and chutney.

What is masala vegetable and cheese toast?

This is a filled sandwich with vegetables, chilli and cheese, given a crisp coating before frying. The recipe uses flavours often found in South Asian-style masala snacks, though no specific regional origin is provided.

The combination of a creamy cheese filling, spicy sauce and crunchy cornflake crust makes this version especially substantial. It can be served as a snack or as a simple lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 20g protein, 60g carbs, 43g fat.

Bread and cornflakes provide most of the carbohydrates, while butter, frying oil and cheese contribute much of the fat. Eggs, cheese and gram flour provide protein. To balance the plate, serve one portion with a generous salad or other fresh vegetables.

Build a well-balanced filling

Vegetables: Slice the onion, tomato, chilli, capsicum and carrot thinly so they sit comfortably inside the bread and are easier to bite through.

Cheese and sauce: Cheddar and mozzarella bring savoury richness and melt together, while chilli garlic sauce and chilli flakes provide the heat. Add chilli flakes to suit your preference.

Keep the sandwiches together

Bread: Butter the slices evenly, then spread the filling in a layer that reaches close to the edges without spilling over. Press the top slice gently into place.

Coating: Dip each sandwich in the egg mixture, then cover it with crushed cornflakes. Handle it carefully so the filling stays inside as you move it to the pan.

Look for a crisp, golden crust

Frying: Cook both sides until the cornflake coating is golden brown. The recipe gives no cooking time, so use the colour of the crust as your main cue.

Centre: The cheese should be melted and the filling hot when served. If the outside browns before the centre warms through, lower the heat and give it a little longer.

Mind the pan and oil

Oil: Heat the olive oil in the frying pan before adding the coated sandwiches. Use the stated 6 tablespoons, and allow excess coating to fall away first.

Space: Fry in batches if needed so the sandwiches have room to brown. Crowding the pan can make them harder to turn and less evenly crisp.

Serve while crisp

Accompaniments: Ketchup and chutney are suggested for dipping. A fresh salad or crunchy raw vegetables can add a lighter contrast to the fried, cheesy toast.

Timing: These are best eaten soon after frying, while the outside is crisp and the cheese inside is still warm.

Recipe notes & tips

• Slice the vegetables thinly so the filling is easier to contain.
• Keep the filling layer moderate to help the sandwiches stay closed.
• Crush the cornflakes finely so they coat the bread more evenly.
• Let excess egg mixture drip off before adding the cornflake coating.
• Turn the sandwiches carefully with a wide spatula to avoid breaking the crust.
• Serve as soon as possible after frying for the best crunch.

Variations

• Milder filling: Reduce or omit the green chilli and chilli flakes.
• More vegetables: Add extra thinly sliced capsicum or carrot to the filling.
• Herby version: Mix chopped fresh coriander into the vegetable and cheese mixture.
• Different cheese: Use another melting cheese in place of the cheddar or mozzarella.
• Extra crunch: Crush the cornflakes just before coating the sandwiches.

Common mistakes to avoid

• Overfilling the bread: Use a thinner layer so the filling does not spill out during coating and frying.
• Large vegetable pieces: Slice them thinly so the sandwich closes neatly and cooks evenly.
• Patchy coating: Cover all sides with egg mixture before pressing on the crushed cornflakes.
• Oil too hot: Lower the heat if the crust darkens before the centre is hot.
• Crowded pan: Fry in batches to make turning and browning easier.
• Waiting too long to serve: Bring the toast to the table soon after frying to preserve its crisp coating.

How to store

Store leftover toast in an airtight container in the fridge for up to 2 days. Reheat in a frying pan or oven until hot and crisp; the coating may soften in a microwave.

Frequently asked questions