Savory French Toast | Pudla Sandwich

This delicious savory French Toast (without eggs) or Pudla Sandwich is a perfect vegan Indian recipe that you can make for breakfast/snack.

It's nourishing, filling, and packed with flavors. Make this vegan snack recipe in just 30 minutes!

A nutritious dish for all!

It's different than the traditional sandwich!

Pudla Sandwich! Yes, that's what it's called in India. It's popular street food in Bombay. You will always find the stall very crowded where it's being served.

Pudla or Poodla is a Gujarati word for Chilla and it means savory pancakes made with garbanzo flour or besan.

We also call it Chilla Sandwich or Bread Pakora Sandwich. This dish has a cult following. Trust me when I am saying that!

While it's a popular Indian vegan breakfast recipe, we also enjoy it as an evening snack.

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Resembles a French Toast

To make French Toast, you need to soak bread in a milk and egg mixture, then fry it in oil or butter. Plus, it's mostly sweet to taste because it's made with vanilla and sugar.

However, this snack recipe is a leaner, savory, and vegan take on this recipe. Here the bread is dipped in a spiced garbanzo flour batter and topped with veggies and cheese.

This dish does remind me of Moong Dal Toast but since this one is not fried, this makes it to the weeknight menu while that suits the weekend/party menu!

It also reminds me of my dad who would make us his version of French Toast on Sundays but without eggs. It would be sweet and delicious.

A crowd-pleaser for sure!

Why make this

This innovative vegan Indian breakfast/snack recipe called Pudla Sandwich is extremely flavorful and filling. The dash of spices gives this savory French Toast an authentic Indian taste.

• It makes a healthy and nutritious meal
• Can be served as a snack or for breakfast
• It's vegan and made with less oil. It's French Toast without eggs!
• A great way to sneak in all the veggies
• Its a quick and easy recipe once all the prep work is done
• 100% customizable depending on what ingredients you have at hand

Ingredients needed

100% customizable recipe!

This is one of the most delicious Indian breakfast recipes with bread. Here's what you need to make these egg-free savory French Toasts:

Flour - Besan or Garbanzo flour is the main ingredient in this recipe. Since we are making French Toast without eggs, this flour is a great substitute.

Veggies - Onions, bell peppers, corn, carrots, and beetroot are the veggies I have used here. But feel free to add or skip veggies of your choice.

Bread - While white bread tastes the best, feel free to use any variety of bread available to you.

Cheese - Use any shredded cheese that melts!

Spices - turmeric, garam masala, paprika, cumin powder, coriander powder give this Indian breakfast recipe it's authentic flavor.

Chaat masala, crushed black pepper, and lemon juice can also be added to elevate the taste.

Flour - Garbanzo flour or besan is what you need to use.

Ginger, garlic, and cilantro are other basic ingredients that are needed to make this savory French Toast.

Here's how to make it

For the sake of convenience, I have split this Indian French Toast recipe into 3 parts.

To prepare the veggies

Great way to sneak in all the veggies!

There is no need to cook the veggies first. Just add them raw.

1. To a bowl, add finely chopped onions.
2. Add finely chopped bell peppers.
3. Add peeled and finely grated carrots and beets.
4. Then add corn and half of the chopped cilantro.
5. Add all the seasonings like garam masala, paprika, crushed black pepper, cumin powder, coriander powder, chaat masala (optional), and salt.
6. Mix all the ingredients together and keep it aside. You can also mix in a tablespoon of lemon juice.

To prepare the batter

Making this is so easy!

1. Add garbanzo flour or besan to a mixing bowl. Then add crushed pepper, garam masala, paprika, turmeric powder, and cumin powder.
2. Then gradually add water to it and whisk it till all the flour gets dissolved and there are no lumps.
3. Add the ginger-garlic paste along with salt and mix it into the batter. The batter should be of coating consistency. That means, it should neither be too thick or too thin.
4. Set the batter aside for now. In another bowl, mix shredded vegan cheese and the remaining cilantro. Keep it aside for now.

To assemble the sandwich

Innovative breakfast/snack recipe.

Make the first one for practice. You will get the hang of it as you go.

Also, if you have prepared the batter and the veggies mixture in advance and have stored it in the fridge, get it out. Let it come to room temperature first.

1. Drizzle oil on a skillet and keep the flame on low. Dip two bread slices (one after the other) in the batter and place them on the skillet next to each other.
   • No need to keep the bread slices soaked in the batter for long. Just dip, coat, and place on the skillet.
2. Add the veggie mixture over both slices.
3. Pour some batter between the two slices so that they get joined together. Also, lightly drizzle some batter over the veggies. Drizzle oil around the bread and let it cook for 2-3 minutes.
4. Using a wide spatula, carefully flip both the slices together to the other side. Let this side cook for another 2-3 minutes on low flame.
5. Flip it back to the side that has the veggies. Now sprinkle the cheese + cilantro mixture on top. Use the spatula to separate the bread slices.
6. Carefully fold one slice over the other. Press gently and cook for 30 seconds or till the cheese melts.

You will make this on repeat!

Serving Suggestions

Make as many as you need. Then cut them in halves or triangles and serve with some green chutney and/or tomato ketchup. It goes perfectly with Chai or Coffee.

If you love some fries or chips on the side along with your sandwich, here are some healthy alternates for you - Baked Bagel Chips and Bread Crust Fries.

You can serve this Pudla Sandwich/Savory French Toast for breakfast, as an evening snack, at parties, get-togethers, pack in lunchboxes, and/or for any other occasion.

Some drinks that can be served along with it are:

• Watermelon Juice
• Cucumber Chaas/Buttermilk
• Strawberry hibiscus Rose Punch
• Cherry Lemon Iced Tea

Top tips, recommendations, and suggestions

When preparing the batter for Pudla/Bread Pakora Sandwich, you can also use yogurt or buttermilk instead of water. It will give it a nice flavor.

Adding 1-2 tablespoons of rice flour and semolina (rava) to the batter will give the coating a crispy texture when cooked.

The batter and the veggies mixture can be prepared in advance and stored in the fridge for 4-5 days.

Use any firm bread for this recipe. It also works great with leftover bread.

Feel free to add/omit any veggies based on availability. Just remember to finely chop or grate the veggies.

Flipping these sandwiches requires little practice. It's ok if the mixture spills when flipping. You can put it back over the bread.

If you are not vegan, you can use regular shredded cheese and cook this in regular butter.

You can prepare them in advance and warm them up before serving. Feel free to add vegan mayo, mustard along with the cheese to make it more flavorful.

Leftover Bread Pakora Sandwiches can be stored in ziptop containers and kept in the fridge for 2-3 days.

If you are in a rush, you can always skip adding the veggies, and just dip the bread in the batter and cook it. Stuff it with cheese and enjoy a Cheesy French Toast!

BTW, if you eat eggs, you can make this same recipe by simply swapping the batter with eggs. Just dip the bread in eggs and go along with the recipe.

Which bread to use?

Avoid using fresh bread. Thick white bread that does not have large pores are ideal for this Pudla Sandwich recipe. You can also use other varieties of bread.

If needed, you can also lightly toast the bread before dipping them into the batter.

Want to make it without bread?

You can skip the bread altogether. Use the batter to prepare thick pancakes and stuff the veggies and cheese in it, cut, and serve.

Alternatively, you can simply mix the veggies into the batter and use it to make pancakes! You may need to adjust the batter by adding more water or flour.

Some Indian Bread Breakfast recipes:

• Potato Chilly Garlic Toast
• Mashed Potato Cheese Sandwich
• Yogurt Veggie Sandwich
• Guacamole Bagel Sliders
• Bombay Sandwich

A treat for the eyes and the belly!

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Savory French Toast | Pudla Sandwich

This delicious savory French Toast (without eggs) or Pudla Sandwich is a perfect vegan Indian recipe that you can make for breakfast/snack. It's nourishing, filling, and packed with flavors. Make this vegan snack recipe in just 30 minutes! 

5 from 11 votes

Print Pin Rate

Course: Breakfast, Snack

Cuisine: Indian

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6 people

Calories: 328.14kcal

Author: Priya Lakshminarayan

Equipment

skillet

Ingredients 

1x2x3x

To prepare the veggies

• ▢ 1 onion finely chopped
• ▢ 1 bell pepper finely chopped
• ▢ 2 carrots grated
• ▢ 1-2 beetroot grated
• ▢ ¼ cup sweetcorn
• ▢ 2-3 tablespoon cilantro chopped
• ▢ ½ tablespoon garam masala
• ▢ 1 teaspoon black pepper
• ▢ ½ tablespoon cumin powder
• ▢ ½ tablespoon coriander powder
• ▢ 1-2 tablespoon paprika
• ▢ 1 tablespoon chaat masala optional
• ▢ salt
• ▢ 1 tablespoon lemon juice optional

To prepare the batter

• ▢ 2 cups garbanzo flour or besan
• ▢ 1 teaspoon black pepper crushed
• ▢ ½ tablespoon garam masala
• ▢ ½ tablespoon paprika
• ▢ 1 teaspoon turmeric powder
• ▢ ½ tablespoon cumin powder
• ▢ 1 tablespoon ginger-garlic paste
• ▢ salt
• ▢ water

To assemble the sandwich

• ▢ ⅓ cup vegan cheese shredded
• ▢ 2 tablespoon cilantro chopped
• ▢ 8 bread slices
• ▢ oil for cooking

Instructions

To prepare the veggies

• There is no need to cook the veggies first. Just add them raw.
• To a bowl, add finely chopped onions.
• Add finely chopped bell peppers.
• Add peeled and finely grated carrots and beets.
• Then add corn and half of the chopped cilantro.
• Add all the seasonings like garam masala, paprika, crushed black pepper, cumin powder, coriander powder, chaat masala (optional), and salt.
• Mix all the ingredients together and keep it aside. You can also mix in a tablespoon of lemon juice.

To prepare the batter

• Add garbanzo flour or besan to a mixing bowl. Then add crushed pepper, garam masala, paprika, turmeric powder, and cumin powder.
• Then gradually add water to it and whisk it till all the flour gets dissolved and there are no lumps.
• Add the ginger-garlic paste along with salt and mix it into the batter. The batter should be of coating consistency. That means, it should neither be too thick or too thin.
• Set the batter aside for now. In another bowl, mix shredded vegan cheese and the remaining cilantro. Keep it aside for now.

To assemble the sandwich

• Make the first one for practice. You will get the hang of it as you go.
• Also, if you have prepared the batter and the veggies mixture in advance and have stored it in the fridge, get it out. Let it come to room temperature first.
• Drizzle oil on a skillet and keep the flame on low. Dip two bread slices (one after the other) in the batter and place them on the skillet next to each other.
• No need to keep the bread slices soaked in the batter for long. Just dip, coat, and place on the skillet.
• Add the veggie mixture over both slices.
• Pour some batter between the two slices so that they get joined together. Also, lightly drizzle some batter over the veggies. Drizzle oil around the bread and let it cook for 2-3 minutes.
• Using a wide spatula, carefully flip both the slices together to the other side. Let this side cook for another 2-3 minutes on low flame.
• Flip it back to the side that has the veggies. Now sprinkle the cheese + cilantro mixture on top. Use the spatula to separate the bread slices.
• Carefully fold one slice over the other. Press gently and cook for 30 seconds or till the cheese melts.
• Make as many as you need. Then cut them in halves or triangles and serve with some green chutney and/or tomato ketchup. It goes perfectly with Chai or Coffee.

Notes

When preparing the batter for Pudla/Bread Pakora Sandwich, you can also use yogurt or buttermilk instead of water. It will give it a nice flavor.

Adding 1-2 tablespoons of rice flour and semolina (rava) to the batter will give the coating a crispy texture when cooked.

The batter and the veggies mixture can be prepared in advance and stored in the fridge for 4-5 days.

Use any firm bread for this recipe. It also works great with leftover bread.

Feel free to add/omit any veggies based on availability. Just remember to finely chop or grate the veggies.

Flipping these sandwiches requires little practice. It's ok if the mixture spills when flipping. You can put it back over the bread.

If you are not vegan, you can use regular shredded cheese and cook this in regular butter.

You can prepare them in advance and warm them up before serving. Feel free to add vegan mayo, mustard along with the cheese to make it more flavorful.

Leftover Bread Pakora Sandwiches can be stored in ziptop containers and kept in the fridge for 2-3 days.

If you are in a rush, you can always skip adding the veggies, and just dip the bread in the batter and cook it. Stuff it with cheese and enjoy a Cheesy French Toast!

BTW, if you eat eggs, you can make this same recipe by simply swapping the batter with eggs. Just dip the bread in eggs and go along with the recipe.

Which bread to use?

Avoid using fresh bread. Thick white bread that does not have large pores are ideal for this Pudla Sandwich recipe. You can also use other varieties of bread.

If needed, you can also lightly toast the bread before dipping them into the batter.

Want to make it without bread?

You can skip the bread altogether. Use the batter to prepare thick pancakes and stuff the veggies and cheese in it, cut, and serve.

Alternatively, you can simply mix the veggies into the batter and use it to make pancakes! You may need to adjust the batter by adding more water or flour.

Nutrition

Calories: 328.14kcal | Carbohydrates: 53.38g | Protein: 14.8g | Fat: 6.28g | Saturated Fat: 1.16g | Trans Fat: 0.01g | Sodium: 1474.88mg | Potassium: 683.82mg | Fiber: 9.5g | Sugar: 10.68g | Vitamin A: 4953.2IU | Vitamin C: 30.3mg | Calcium: 109.61mg | Iron: 4.99mg

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