Hyderabadi No-Aloo Toast
Toasted bread filled with a spiced grated broccoli masala instead of potato.
- Prep
- 10 min
- Cook
- 15–20 min
- Makes
- 2 toasts
- Serves
- 1 (est.)
Ingredients
- 1/3 head broccoli, grated (including stem)
- 1/2 white onion
- 1 garlic clove
- 1 tomato, puréed
- 1/2 tsp turmeric powder
- 1 tsp coriander-cumin powder
- 1/2 tsp red chili powder (optional)
- 1/4 tsp asafoetida (hing)
- Salt to taste
- 1 tsp ghee
- 1–2 slices bread of choice
- 1/2 green chili, finely chopped (optional)
Nutrition
Per serving (1/1 of batch), estimated
- Calories
- 330 kcal
- Protein
- 15.4 g
- Carbohydrates
- 53.3 g
- Fat
- 8.4 g
- Fibre
- 11.9 g
Method
- 1
Blend onion and garlic into a paste.
- 2
Heat ghee in a pan, add hing, then cook the onion-garlic paste until golden.
- 3
Add tomato purée and spices, cook for 1–2 minutes.
- 4
Add grated broccoli and cook until the mixture is dry and well combined.
- 5
Spread the mixture onto bread slices, add green chili if using, and toast on a pan until golden and crisp on both sides.
Broccoli replaces the usual potato while keeping the topping substantial. Choose a whole-grain or sourdough-style bread and add tofu, hummus or a protein-rich side if this is your breakfast or lunch.
Notes
Serving — Slice and serve hot with green chutney. Nutrition basis: Estimated yield: 1 serving of 2 toast slices; broccoli ≈150 g and bread ≈70 g; excludes chutney. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.