Jodhpuri Egg Toast

Instructions

1. 1

   Prepare the Veggie-Egg Batter (5 minutes)

   • In a wide, shallow bowl large enough to dip a bread slice, crack the 4 eggs.
   • Add the finely chopped onion, deseeded tomato, green chilies, and fresh coriander leaves.
   • Sprinkle in the turmeric powder, red chili powder, garam masala, and salt.
   • Using a fork or a whisk, beat the mixture vigorously for about 1 minute until it's well combined and slightly frothy. This ensures the spices and vegetables are evenly distributed.
2. 2

   Coat and Fry the Toast (3-4 minutes per toast)

   • Heat 1 tablespoon of ghee in a non-stick skillet or tawa over medium heat. The ghee should be hot but not smoking.
   • Take one slice of bread and briefly dip it into the egg mixture, allowing it to soak for about 10 seconds on each side. Ensure the vegetable mixture coats the surface of the bread.
   • Carefully lift the coated bread slice, allowing any excess egg to drip off, and place it onto the hot pan.
   • Cook for 2-3 minutes on the first side. Use a spatula to gently press down on the toast, helping the egg to cook through and the vegetables to adhere.
3. 3

   Cook, Repeat, and Serve (5 minutes)

   • Flip the toast carefully and cook the other side for another 2-3 minutes, until it's golden brown and crisp, and the egg is fully cooked.
   • Remove the cooked toast from the pan and place it on a serving plate.
   • Wipe the pan if needed, add another tablespoon of ghee, and repeat the process for the remaining bread slices.
   • Serve the Jodhpuri Egg Toast immediately while hot, either whole or cut diagonally, with a side of green chutney or tomato ketchup.