Ingredients

• 4 slices whole wheat bread (or any bread of your choice)
• 1 cup spinach leaves, chopped
• ½ cup sweet corn (boiled)
• 1 small onion, finely chopped
• 1 tomato, finely chopped
• 1-2 green chilies, finely chopped (optional)
• 1 tsp ginger-garlic paste
• 1 tsp cumin seeds
• ½ tsp red chili powder
• ½ tsp garam masala
• 1 tbsp olive oil or butter
• Salt to taste
• Fresh coriander leaves for garnish

Preparation

1. Heat oil or butter in a pan. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add the ginger-garlic paste and green chilies (if using). Cook for another minute.
4. Add chopped tomatoes and cook until they soften.
5. Stir in red chili powder, garam masala, and salt. Cook for 2-3 minutes.
6. Add the chopped spinach and cook until wilted. Then, add the boiled corn and mix well. Cook for another 2-3 minutes until everything is well combined. Remove from heat and set aside.
7. Toast the bread slices in a toaster or on a tawa until golden brown.
8. Spread the prepared spinach-corn mixture generously over each toast.
9. Garnish with fresh coriander leaves and serve hot.
10. Servings: 2

Notes

• You can add a little cheese on top for a cheesy version.
• Adjust the spice level by adding or reducing the number of green chilies.
• You can also grill the toast in a sandwich maker for a crispier texture.