Vegan Richa

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Samosa Stuffed French Toasts. Vegan Recipe

By 60 Comments

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!
 
 
 

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.
       
       
       
       
       

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      Comments

      1. 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

        • 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

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

        Reply

      9. 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. 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

      12. 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

      15. 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

      18. 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

        • 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

      20. 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

      21. 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

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

          Reply

      27. 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

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

        Reply

      31. 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. 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

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