Bombay Toast with Masala Chai

Instructions

1. 1

   Prepare the Batter

   • In a wide, shallow bowl large enough to fit a slice of bread, crack the 4 eggs.
   • Add 60ml of milk and whisk vigorously until the yolks and whites are fully combined and slightly frothy. This should take about 1 minute.
   • Add the finely chopped red onion, deseeded tomato, green chilies, and coriander leaves to the egg mixture.
   • Stir in 0.25 tsp turmeric powder, 0.5 tsp red chili powder, and 0.75 tsp salt. Mix everything thoroughly until all ingredients are evenly distributed in the batter.
2. 2

   Coat the Bread

   • Take one slice of bread and place it in the batter.
   • Allow it to soak for about 10-15 seconds on each side. Ensure the bread is well-coated but not overly saturated to the point of breaking apart.
   • As you lift the bread, use a spoon to scoop some of the chopped vegetables from the batter and spread them evenly on top of the slice.
3. 3

   Shallow-Fry the Toast

   • Heat 1 tablespoon of ghee in a non-stick skillet or tawa over medium heat.
   • Once the ghee is hot, carefully place the coated bread slice onto the pan.
   • Cook for 2-3 minutes on the first side, until the egg is set and the bottom is a deep golden brown.
   • Flip the toast gently with a spatula and cook for another 2-3 minutes on the other side until it's also golden brown and cooked through.
   • Press down lightly with the spatula during cooking to ensure even browning.
4. 4

   Cook Remaining Slices and Serve

   • Remove the cooked Bombay Toast from the pan and place it on a serving plate.
   • Wipe the pan if needed and add more ghee for the next slice. Repeat the coating and frying process for all remaining bread slices.
   • Serve immediately while hot, with a side of tomato ketchup, mint-coriander chutney, or on its own.