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These vegan stuffed French toasts are a perfect brunch treat Jump to Recipe  Â
Samosa is a Fried or baked pastry with savory filling, usually potatoes and peas for the veggie version. (If you havent heard of Samosa yet, you need to head out to your nearest Indian restaurant today!) The filling/stuffing can be made several different ways and is very versatile.Â
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Most days I dont make the fried Samosa. If I do, I end up baking mine. For a Quick version, I use the frozen uncooked whole wheat Roti dough. Its like frozen round pastry sheets, which I thaw, cut in half and proceed as in the video to make triangle samosas, by sealing the edges using a little water.
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The other day, I wanted to eat something savory for breakfast, and hubbs was giving me that (I am bored with the usual breakfasts, can you surprise me) expression. So I looked in the refrigerator, took out the leftover stuffing, and proceeded to make some stuffed up french toasts with it! Vegan Savory French Toasts!
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The batter is the Chilla batter(chickpea flour batter) which gives it a fritter coating, like a pan fried, stuffed Bread Pakora. You can also use any french toast batter, mix in salt, spices and chili. The other batter that we use is Oats, flaxmeal, almond milk.
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Other delicious things you can make with the stuffing.. Stuff it in flat bread Paratha or Naan, or make veggie burgers out of it!
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Samosa French Toasts
These vegan stuffed French toasts are a perfect brunch treat, dairy, egg, corn, soy, nut free
Ingredients Â
Potato Stuffing:
- 2 teaspoons organic canola oil
- 1 green chili chopped fine
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds, optional
- a generous pinch of asafoetida, hing
- 1/4 teaspoon turmeric, haldi (Optional)
- 1/2 teaspoon garam masala powder/curry powder or to taste
- 1/2 teaspoon amchur, dry mango powder or Chaat masala powder(or add lemon juice to the potatoes when cooked)
- 2 medium boiled potatoes., Mashed or cubed small.
- 1/4 cup green peas, optional
- 1/4 cup chopped cilantro
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder or to taste
For Variations: Add a Tablespoon of chopped ginger garlic, and saute with the peas. Add a Tablespoon dried fenugreek leaves
InstructionsÂ
- Heat oil in a pan. When hot, add the cumin seeds, saute for a few seconds.
- Add the fennel or coriander seeds and green chili. Mix for half a minute.
- Add the asafoetida, turmeric, garam masala, mix, and add the peas if using, and cook for half a minute.
- Add in the boiled potatoes, salt to taste. Cook uncovered for 3-4 minutes.
- Add in the amchur or chaat masala, cumin powder, chili powder, cilantro. Mix well, taste, adjust salt and spice(my mom would add a load of red chili powder right about now).
- Take off heat.
- (You can also make this with uncooked(not boiled) potatoes. Add potatoes and peas together. Add 1/4 cup water and salt, mix and cook covered on low-medium for 14-16 minutes.
- Mash the potatoes a bit, add the other spices and cook for another minute or so.)
To Make French Toasts:
Batter:
- Mix 2/3 cup chickpea flour and add 1/4 tsp turmeric, 1/4 tsp rock salt(kala namak or Chaat Masala), 1/4 teaspoon salt or to taste, 1/8 teaspoon asafoetida(hing, optional), 1 teaspoon oil, 1 teaspoon green chili paste or chili/cayenne powder, and about 2/3+ cup water and mix well to get a lump free thin-ish batter in a deep bowl. Or make your own favorite french Toast batter.
- Take a bread slice. Mash the stuffing and pack it on top of one slice. Top with another slice. Dip the whole toast in the batter to coat well,
- Pan fry with 2-3 teaspoons of oil, on medium heat, partially covered, 3-4 minutes each side.
- Serve hot with ketchup, Cilantro chutney, sriracha, other sauces/chutneys of choice.
Notes
Nutritional values are based on the potato filling
Nutrition
Calories: 388kcal, Carbohydrates: 65g, Protein: 13g, Fat: 9g, Sodium: 671mg, Potassium: 1847mg, Fiber: 14g, Sugar: 4g, Vitamin A: 695IU, Vitamin C: 69.5mg, Calcium: 128mg, Iron: 15.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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I could eat this everyday, every meal of the week – this looks so good, I am not lying when I tell you my mouth is watering right know whishing I could just have a little taste of this!
Nice work Richa – Vegan Chutney looks amazing!
Thanks Heather. Whip some up this weekend!
This sounds lovely!
whenver i make the bread pakora, i deep fry them. next time when i make these, i will try your method of pan frying them.
congrats on vegan chutney and i wish that you get so many submissions that you hire more than ten people to work under you 🙂
I havent started up my kadhia for frying in a long while. pan frying ona non stick is uses just a little oil and doesnt feel heavy.
Thanks. I hope so. I’s love to get a steady flow of submissions!
Oooh give savory french toast anyday. or is this now considered Indian toast? This baby rules!
it has many names.. all delicious!
looks fabulous and lovely!
Richa! Your mind is a beautiful thing. Samosa wraps are a favorite, but somehow I never thought to translate that same concept into sandwich format. This is beyond amazingly delicious, I can’t even put to words how much I wish I had one of these right now!
whip up one tomorrow!
very innovative. you are brilliant richa.. very very very delicious breakfast. i will give it a try
Yummy yummy
Absolutely delicious!! I love potato stuffed grilled sandwiches and I looove bread pakoras. So you can imagine what this combination of the two is doing to me! All those pictures of the cross section are making me sooooo hungry (and I just ate lunch)!
😀 that is why there are cross section pictures!:)
I love samosas and this delicious samosa french toast makes me hungry !