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.
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.
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!
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.
Other delicious things you can make with the stuffing.. Stuff it in flat bread Paratha or Naan, or make veggie burgers out of it!
Samosa French Toasts
Ingredients:
Potato Stuffing:
Gluten, dairy, egg, corn, soy, nut free
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)
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
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(methi)
Method:
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.)
(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.
i love how creative you are with stuffing french toast! i for sure have to make it for dayv soon 😉
i’m also super excited for vegan chutney! i hope to be able to submit a photo(s) soon 😉 i made your dad’s aloo gobi last night and it was delicious! i ate THE WHOLE THING in one sitting :X i didn’t get a good picture of it, though (dayv was rushing me!). i plan on making it again this week(along with others) and then doing my indian meals post! speaking of, i really want to make you chana masala, but the recipe calls for a pressure cooker, which i don’t have. can i make it using another technique/cooking method?
Awesome!:) yes, you can. if you use canned chickpeas, they will cook faster, or if you are soaking them, then let them soak for a day.
Add double the water to the curry, add the chickpeas, and cover and cook on low heat for an hour or so, until they are tender. It will just take longer to cook in a regular covered pan. Pressure cooker takes about 15 minutes:)
Dad’s aloo gobi is the best! (Was last night’s dinner too)!
This recipe is so incredibly unique! I love the idea of savoury stuffed french toast! Genius my friend!
Thanks Gabby! I love savory breakfast:)
those samosas look so delicious! i love how it’s savory and not sweet! yummmm!
Thanks Caralynn
Samosas + French Toast = An extremely excited Kristy! This looks so awesome! We can have French Toast for dinner (a dream of mine). Yay!
I know right. It is pretty much a meal !:) Let me know how it turns out.
Samosa stuffing + savory bread toast sounds very interesting…inviting pics dear!
Thanks Richa for letting me know about Vegan Chutney, sure will submit my vegan pics!!
Spicy Treats
Thanks Sangeetha!
What a genius idea! Sounds like the perfect all-in-one brunch meal!
Thanks Jesse. Its easier than making a paratha, but similar enough to call it a brunch or meal:)
I have never seen this kind of French toast before… How creative and delicious!!
Thank you Jennifer. salt and potatoes make my morning:)
wow this is awesome and nice idea….well done!
SYF&HWS – Cook With SPICES” Series
Only Mango – June 1st to 30th
Dish It Out – Black Beans and Bell Pepper – June 1st to 30th
Cooking with Whole Foods – Brown Rice – June 10th to Aug 10th
I think this is an awesome idea. I always make sandwiches with left over potato curry and cheese for my daughter. French toast is even better.
Hi Richa,
Your samosa french toast looks so fresh. 🙂
I don’t mind eat this every day. LOL.
Thank you for sharing. 🙂
You can submit your vegan samosa french toast pics on http://www.foodporn.net It is a food (and drink of course) photography site where members can submit all food (and drink of course (again) LOL ) pictures that make readers hungry.
Well, you know it’s fun to make others hungry (and thirsty)! 😀
I love samosas and this delicious samosa french toast makes me hungry !
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!:)
Yummy yummy
very innovative. you are brilliant richa.. very very very delicious breakfast. i will give it a try
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!
looks fabulous and lovely!
Oooh give savory french toast anyday. or is this now considered Indian toast? This baby rules!
it has many names.. all delicious!
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!
This sounds lovely!
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!
You definitely made something unique and special-and definitely not boring. I can see this served at restaurants -as it should be! 🙂 Btw Vegan Chutney is an awesome compilation. Just subscribed!
Thanks RG. The collection is just about getting started. With more submissions and categories, hopefully it will be a decent one soon.
wow, that is one delicious breakfast! i would love to start my day with that!
nice tost pics
That is one of our favorite weekend lazy lunch or brunch 🙂
These look amazing. I love all of the different spices you’ve added. Thanks so much for sharing with Hearth and Soul!
I made this today and loved it. Great idea.
Awesome! I am so glad you liked it!
I made this today and it was perfect for the blizzard-y day here in NYC! 🙂 I didn’t have chickpea flour, so I skipped that part. My Mom used to make this many times as a lunch box treat 🙂
This is insane, Richa. You are so innovative! Pinned. 🙂
This is amazing! I was looking for a way to use up leftovers and they lent themselves to this treatment perfectly. Thanks for always offering up such delicious inspiration!
I don’t have chickpea flour handy… any suggestions on a substitute? I definitely want my french toast all crisp-ified like yours!
use regular flour. the batter is thicker than usual french toast batter and it does not get as absorbed in the bread, so it crisps up on the pan if you cook longer.
Awesome, thanks!
I just made this and it was amazing! i added onions, tofu, and cauliflower as well. then i made a quick curry ketchup. It was like a vegan Indian monte-cristo!
Can you tell if these would taste ok at room temp or do they need to be served immediately? I realize they may not be crispy once they cool to room temp, but would they still be tasty? Thanks,
How many sandwiches does this make?
depends on the size of the bread and amount of stuffing. 3 to 4