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Samosa Stuffed French Toasts. Vegan Recipe

June 18, 2012 By Richa 60 Comments

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These vegan stuffed French toasts are a perfect brunch treat Jump to Recipe   

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!
 
For more Savory Breakfast options see the collection here.
 
 

Vegan Samosa French Toasts

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

Samosa French Toasts

These vegan stuffed French toasts are a perfect brunch treat, dairy, egg, corn, soy, nut free
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: fusion, Vegan
Keyword: brunch recipe, samosa recipe, vegan french toast
Servings: 1 serving
Calories: 388kcal
Author: Vegan Richa

Ingredients

Potato Stuffing:

  • 2 teaspoons organic canola oil
  • 1 green chili chopped fine
  • 1/2 teaspoon (0.5 teaspoon) cumin seeds
  • 1/2 teaspoon (0.5 teaspoon) coriander seeds
  • 1/4 teaspoon (0.25 teaspoon) fennel seeds optional
  • (Na ) a generous pinch of asafoetida hing
  • 1/4 teaspoon (0.25 teaspoon) turmeric haldi (Optional)
  • 1/2 teaspoon (0.5 teaspoon) garam masala powder/curry powder or to taste
  • 1/2 teaspoon (0.5 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 (36.25 g) green peas optional
  • 1/4 cup (4 g) chopped cilantro
  • 1/2 teaspoon (0.5 teaspoon) salt or to taste
  • 1/2 teaspoon (0.5 teaspoon) cumin powder
  • 1/4 teaspoon (0.25 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

    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

      Nutrition Facts
      Samosa French Toasts
      Amount Per Serving
      Calories 388 Calories from Fat 81
      % Daily Value*
      Fat 9g14%
      Sodium 671mg29%
      Potassium 1847mg53%
      Carbohydrates 65g22%
      Fiber 14g58%
      Sugar 4g4%
      Protein 13g26%
      Vitamin A 695IU14%
      Vitamin C 69.5mg84%
      Calcium 128mg13%
      Iron 15.9mg88%
      * Percent Daily Values are based on a 2000 calorie diet.
       
       
       
       
       

      Filed Under: Breakfast Recipes, gluten free, Savory Breakfast Recipes, snack Tagged With: salty, vegan



      ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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      1. Caitlin says

        June 18, 2012 at 6:49 pm

        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?

        Reply
        • Richa says

          June 18, 2012 at 6:58 pm

          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:)

          Reply
        • Sue says

          June 26, 2018 at 9:18 am

          Dad’s aloo gobi is the best! (Was last night’s dinner too)!

          Reply
      2. Gabby @ the veggie nook says

        June 18, 2012 at 7:39 pm

        This recipe is so incredibly unique! I love the idea of savoury stuffed french toast! Genius my friend!

        Reply
        • Richa says

          June 18, 2012 at 10:10 pm

          Thanks Gabby! I love savory breakfast:)

          Reply
      3. glutenfreehappytummy.com says

        June 18, 2012 at 8:10 pm

        those samosas look so delicious! i love how it’s savory and not sweet! yummmm!

        Reply
        • Richa says

          June 18, 2012 at 10:10 pm

          Thanks Caralynn

          Reply
      4. Kristy says

        June 18, 2012 at 8:27 pm

        Samosas + French Toast = An extremely excited Kristy! This looks so awesome! We can have French Toast for dinner (a dream of mine). Yay!

        Reply
        • Richa says

          June 18, 2012 at 10:11 pm

          I know right. It is pretty much a meal !:) Let me know how it turns out.

          Reply
      5. Sangeetha says

        June 18, 2012 at 9:50 pm

        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

        Reply
        • Richa says

          June 18, 2012 at 10:11 pm

          Thanks Sangeetha!

          Reply
      6. Jesse @ Happy Go Lucky Vegan says

        June 18, 2012 at 9:55 pm

        What a genius idea! Sounds like the perfect all-in-one brunch meal!

        Reply
        • Richa says

          June 18, 2012 at 10:12 pm

          Thanks Jesse. Its easier than making a paratha, but similar enough to call it a brunch or meal:)

          Reply
      7. Jennifer says

        June 18, 2012 at 11:25 pm

        I have never seen this kind of French toast before… How creative and delicious!!

        Reply
        • Richa says

          June 20, 2012 at 6:25 am

          Thank you Jennifer. salt and potatoes make my morning:)

          Reply
      8. ANU says

        June 19, 2012 at 1:10 am

        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

        Reply
      9. Srimathi says

        June 19, 2012 at 4:40 am

        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.

        Reply
      10. Jenny says

        June 19, 2012 at 5:35 am

        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)! 😀

        Reply
      11. anne says

        June 19, 2012 at 8:12 am

        I love samosas and this delicious samosa french toast makes me hungry !

        Reply
      12. Veganosaurus says

        June 19, 2012 at 10:06 am

        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)!

        Reply
        • Richa says

          June 20, 2012 at 6:28 am

          😀 that is why there are cross section pictures!:)

          Reply
      13. Akila says

        June 19, 2012 at 11:00 am

        Yummy yummy

        Reply
      14. Spice up the Curry says

        June 19, 2012 at 12:31 pm

        very innovative. you are brilliant richa.. very very very delicious breakfast. i will give it a try

        Reply
      15. Hannah says

        June 19, 2012 at 2:43 pm

        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!

        Reply
        • Richa says

          June 20, 2012 at 6:29 am

          whip up one tomorrow!

          Reply
      16. Princy Vinoth says

        June 19, 2012 at 3:54 pm

        looks fabulous and lovely!

        Reply
      17. GiGi says

        June 19, 2012 at 4:18 pm

        Oooh give savory french toast anyday. or is this now considered Indian toast? This baby rules!

        Reply
        • Richa says

          June 20, 2012 at 6:30 am

          it has many names.. all delicious!

          Reply
      18. dassana says

        June 19, 2012 at 5:39 pm

        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 🙂

        Reply
        • Richa says

          June 20, 2012 at 6:32 am

          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!

          Reply
      19. Vicky says

        June 19, 2012 at 5:44 pm

        This sounds lovely!

        Reply
      20. Sunday Morning Banana Pancakes says

        June 19, 2012 at 10:44 pm

        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!

        Reply
        • Richa says

          June 20, 2012 at 6:33 am

          Thanks Heather. Whip some up this weekend!

          Reply
      21. Richgail @AstigVegan says

        June 19, 2012 at 10:56 pm

        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!

        Reply
        • Richa says

          June 20, 2012 at 6:34 am

          Thanks RG. The collection is just about getting started. With more submissions and categories, hopefully it will be a decent one soon.

          Reply
      22. Jenn Kendall says

        June 20, 2012 at 2:42 am

        wow, that is one delicious breakfast! i would love to start my day with that!

        Reply
      23. live sports says

        June 20, 2012 at 6:34 am

        nice tost pics

        Reply
      24. Sunshine And Smile says

        June 20, 2012 at 7:24 pm

        That is one of our favorite weekend lazy lunch or brunch 🙂

        Reply
      25. Elsa says

        June 22, 2012 at 11:59 am

        These look amazing. I love all of the different spices you’ve added. Thanks so much for sharing with Hearth and Soul!

        Reply
      26. Corrin Radd says

        July 7, 2012 at 5:10 pm

        I made this today and loved it. Great idea.

        Reply
        • Richa says

          July 14, 2012 at 11:21 pm

          Awesome! I am so glad you liked it!

          Reply
      27. Manasvi says

        February 8, 2013 at 7:33 pm

        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 🙂

        Reply
      28. Chef Amber Shea says

        April 5, 2013 at 12:39 am

        This is insane, Richa. You are so innovative! Pinned. 🙂

        Reply
      29. Don't Get Mad, Get Vegan! says

        September 14, 2013 at 3:24 pm

        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!

        Reply
      30. JmeJo says

        July 13, 2014 at 8:42 pm

        I don’t have chickpea flour handy… any suggestions on a substitute? I definitely want my french toast all crisp-ified like yours!

        Reply
        • Richa says

          July 13, 2014 at 9:40 pm

          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.

          Reply
        • JmeJo says

          July 14, 2014 at 5:15 am

          Awesome, thanks!

          Reply
      31. Coco says

        November 14, 2016 at 9:43 am

        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!

        Reply
      32. Angi says

        July 24, 2017 at 12:06 pm

        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,

        Reply
      33. JJ says

        February 6, 2018 at 12:01 pm

        How many sandwiches does this make?

        Reply
        • Richa says

          February 6, 2018 at 4:17 pm

          depends on the size of the bread and amount of stuffing. 3 to 4

          Reply

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