Savory French Toast | Pudla Sandwich

a hand picking up one Savory French Toast from a stack

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!

Course Breakfast, Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Servings people

Calories 328.14kcal

Author Priya Lakshminarayan

Equipment

skillet

Ingredients

To prepare the veggies

1 onion finely chopped
1 bell pepper finely chopped
2 carrots grated
1-2 beetroot grated
1/4 cup sweetcorn
2-3 tbsp cilantro chopped
1/2 tbsp garam masala
1 tsp black pepper
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1-2 tbsp paprika
1 tbsp chaat masala optional
salt
1 tbsp lemon juice optional

To prepare the batter

2 cups garbanzo flour or besan
1 tsp black pepper crushed
1/2 tbsp garam masala
1/2 tbsp paprika
1 tsp turmeric powder
1/2 tbsp cumin powder
1 tbsp ginger-garlic paste
salt
water

To assemble the sandwich

1/3 cup vegan cheese shredded
2 tbsp 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