Aloo Masala Toast - Cooking With Parita
aloo masala toast
Aloo Masala Toast

It’s finally September! Which means more delicious recipes including one of my favourite spices…

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Does anything sound better than a slice of aloo masala toast?! This recipe is so easy to put together and I bet you have all the ingredients already! The topping options are ENDLESS but I used what I had at home and I urge you to do the same. Who said eating vegan was hard?? 

aloo masala toast

Ingredients you’ll need for the Aloo Masala:

This aloo masala toast could not be more simple with the following ingredients: 

  • mashed potatoes
  • garlic
  • coriander
  • carrots
  • red cabbage
  • onions
  • bell peppers
  • garlic
  • vegan butter
  • bread of choice (I used seeded!)
Toppings used: chutney, pomegranate seeds, chillies, sev, sweet tamarind chutney and ketchup!

Aloo Masala toppings:

Toppings used: chillies, sev and ketchup!

aloo masala toast
Toppings used: chutney, onions, chillies, sev, tomatoes and ketchup!

How to store Aloo Masala:

Transfer mixture into into a air tight container and store in the fridge, they should last for about 4-6 days! You could even make a batch and use whenever you want! 

aloo masala toast
Toppings used: chillies, tomatoes and black pepper

Other Indian Recipes:


Vegan Aloo Masala Toast

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 people 1x
  • Category: Appetizer, Breakfast, Snack
  • Cuisine: Indian
aloo masala toast
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  • 1 tbsp oil
  • 1 cup mashed potato
  • 1/2 cup finely chopped bell pepper
  • 1 tsp grated garlic
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped red cabbage
  • 1/4 cup finely chopped carrot
  • 1 tsp chaat masala
  • 1/4 tsp chilli powder
  • 1/8 tsp ground turmeric
  • 1/4 tsp pink salt
  • black pepper
  • 12 tbsp chopped coriander
  • vegan butter
  • 4 slices bread (I used seeded bread)

Topping options:

  • my tangy green chutney + sweet tamarind chutney with onions, tomatoes, sev, pomegranate seeds, coriander leaves, ketchup, chillies (check my youtube video for the combo's I used! )


  1. Heat oil over low-medium heat.
  2. Add garlic and sauté for 40 seconds.
  3. Mix in onions and sauté for a few seconds.
  4. Add bell pepper, carrot and purple cabbage and sauté for 5-7 minutes.
  5. Combine mashed potato and cook for 3 minutes.
  6. Mix in chopped coriander and transfer mixture into a bowl.
  7. Spread both sides of bread with vegan butter and in the same pan toast both sides until golden (or crispy as you like!)
  8. Add 1/4 of the mixture on each slice of bread and top with whatever you like! (Topping combinations are on my YouTube video and also under each post! I also already have recipes for the tangy green chutney + sweet tamarind chutney, just search for them!)