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Veg malai toast made with Indian cream, finely chopped capsicum, onion, green chilies, and cilantro spread on butter-toasted white bread.
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Veg Malai Toast

Veg Malai Toast is a creamy Indian café-style toast made with thick malai (Indian cream), finely chopped vegetables, green chilies, cilantro, and mild seasoning, then butter-toasted until crisp on the bottom and creamy on top.
Course Appetizer, Breakfast, Snack
Cuisine Indian
Keyword café style malai toast, creamy veg toast, indian cream toast, indian malai toast, indian veg toast, malai toast, malai toast recipe, street style malai toast, veg malai toast, veg malai toast recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 toasts
Calories 160kcal
Cost $5 for entire recipe

Equipment

  • Skillet or tawa
  • Mixing bowl
  • knife
  • Cutting board
  • spoon
  • Lid for pan

Ingredients

Malai Mixture

  • 5 tbsp malai a thick Indian cream, can be found at an Indian store
  • 2 tsp very finely chopped onion
  • 1 tbsp very finely chopped capsicum
  • 1 tsp very finely chopped green chilies
  • 2 tsp very finely chopped cilantro
  • pinch black pepper or white pepper
  • pinch chaat masala or sandwich masala can be found at an Indian store
  • salt to taste

Toast

  • 4 slices white bread
  • 1 tbsp butter for toasting

Instructions

Make the malai mixture

  • Add malai, onion, capsicum, green chilies, and cilantro to a bowl. Sprinkle in black pepper, chaat masala, and salt to taste. Mix until thick and spreadable.

Assemble

  • Spread about 1 to 1½ tablespoons of the malai mixture evenly over each bread slice in a thick layer.

Toast

  • Heat a skillet or tawa over medium-low heat and melt the butter. Place the toast in the pan and cook uncovered until the bread is crisp and golden on the bottom, about 2–3 minutes.
  • Cover the pan and cook for 1 minute until the topping is gently warmed and creamy.
  • Serve immediately.

Notes

Use thick Indian cream (malai) for the best creamy texture. Thin cream or heavy cream will make the topping runny.
Finely chop all vegetables very small so the malai mixture spreads smoothly and evenly on the toast.
Adjust salt to taste depending on how salty your malai is. Homemade malai is usually unsalted.
Cook on medium-low heat so the malai warms gently without separating or becoming oily.
Toast uncovered first to crisp the bread, then cover briefly to warm the creamy topping.
Use white bread or milk bread for the most authentic Indian café-style veg malai toast texture.
Serve immediately after toasting for the best creamy topping and crisp bread contrast.