Air fryer recipe · Breakfast
Stuffed Masala Toast
A spiced potato filling pressed between buttered bread and air fried until the crust is crisp and the inside stays warm.
- 14 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 175kcal
- 4.3 gprotein
- 28.2 gcarbs
- 5.1 gfat
- 2.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- bread4 slices
- potato1, boiled and mashed
- onion1/4 cup, finely chopped
- green chilli1, chopped
- coriander leaves2 tbsp, chopped
- chaat masala1/2 tsp
- butter1 tbsp, softened
Method
Make the Filling
Mash the boiled potato with the onion, green chilli, coriander, chaat masala and salt into a coarse, evenly spiced mix. Leaving a little texture in the potato gives the toast a better bite than a smooth paste.
Stuff the Bread
Spread the filling between two bread slices for each sandwich and press the edges to seal. Sealing keeps the filling tucked in so it does not push out while the toast crisps. This makes two sandwiches.
Butter the Outsides
Butter the outer sides of each sandwich and place them in the basket with space between them. The gap lets the hot air move around so both faces toast to an even golden crisp.
Air Fry Until Golden
Air fry at 190°C for 8 min, flipping halfway, until the bread is golden and crisp and the filling is hot all the way through. Flipping midway browns both sides evenly.
