vegetariangluten-free
hyderabadi
Vegetable Biryani with Cucumber Raita
45 min
652 cal
18gProtein
96gCarbs
23gFat
2Recipes
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Perfectly spiced Hyderabadi Masala French Toast – a quick-to-make, protein-packed breakfast treat!
A savory twist on the classic breakfast! Thick slices of bread are soaked in a spiced egg batter with fresh herbs and pan-fried to golden perfection. A popular street food style snack from Hyderabad, ready in minutes.
Serving size: 2 pieces
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Perfectly spiced Hyderabadi Masala French Toast – a quick-to-make, protein-packed breakfast treat!
This hyderabadi dish is perfect for breakfast. With 403.8 calories and 15.11g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Egg Batter: In a wide, shallow bowl large enough to fit a slice of bread, crack the eggs. Add the milk and whisk vigorously for about 1 minute until the mixture is smooth, frothy, and uniform in color.
Add Aromatics and Spices: To the egg mixture, add the finely chopped red onion, deseeded tomato, green chilies, and coriander leaves. Stir in the ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix thoroughly for 30 seconds to ensure all ingredients are evenly distributed.
Coat the Bread Slices: Take one slice of bread at a time and dip it into the savory egg batter. Allow it to soak for about 10-15 seconds on each side. Ensure it's fully coated but not overly saturated to the point of falling apart.
Shallow-Fry the Toast: Heat 1 tablespoon of ghee in a non-stick pan 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 bottom is golden brown and the egg is set. Flip gently and cook the other side for another 2-3 minutes until equally golden and cooked through. Press down lightly with a spatula for an even crust.
Repeat and Serve: Remove the cooked toast from the pan and place it on a serving plate. Repeat the process for the remaining bread slices, adding more ghee to the pan as needed. Serve immediately, garnished with a sprinkle of fresh coriander leaves. It pairs wonderfully with tomato ketchup or mint chutney.