Samosa French Toasts

Stuffed French toasts served on a white plate and cut in half

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5 from 1 vote

These vegan stuffed French toasts are a perfect brunch treat, dairy, egg, corn, soy, nut free

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: fusion, Vegan

Keyword: brunch recipe, samosa recipe, vegan french toast

Servings: serving

Author: Vegan Richa

Ingredients

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

US Customary - Metric

Instructions

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

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