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Crispy on the outside, soft on the inside, this Goan-style French toast uses semolina for a unique crunch. A beloved breakfast or tea-time snack, it's a sweet, simple treat ready in minutes.
Prepare Batter and Coating
Coat the Bread Slices
Shallow Fry the Toast
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Crispy on the outside, soft on the inside, this Goan-style French toast uses semolina for a unique crunch. A beloved breakfast or tea-time snack, it's a sweet, simple treat ready in minutes.
This goan recipe takes 15 minutes to prepare and yields 4 servings. At 370.2 calories per serving with 13.64g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
Serve and Enjoy
Omit the sugar and cardamom. Instead, add finely chopped green chilies, onions, fresh coriander, and a pinch of turmeric to the egg batter for a spicy breakfast.
Add a pinch of cinnamon powder or nutmeg powder to the egg mixture along with the cardamom for a warmer, more complex flavor profile.
Use whole wheat or multigrain bread, reduce the amount of sugar or substitute with a natural sweetener, and pan-fry with minimal ghee or a neutral oil.
The combination of carbohydrates from bread and sugar provides a rapid source of energy, making this an effective breakfast to fuel the start of your day.
With eggs and milk as key ingredients, Pauruti Toast offers a good amount of high-quality protein, which is essential for muscle maintenance and helps promote a feeling of fullness.
A single serving of two pieces of Pauruti Toast contains approximately 340-380 calories. This is an estimate and can vary based on the type of bread, amount of ghee absorbed, and sugar used.
Pauruti Toast is an indulgent treat best enjoyed in moderation. It is high in carbohydrates and fats from the bread, sugar, and ghee. To make it healthier, you can use whole wheat bread, reduce sugar, and use minimal ghee for frying.
The best bread is a day-old, thick-cut white bread, such as a sandwich loaf. The traditional Goan bread, Pao, also works wonderfully. The slight dryness helps it absorb the egg mixture without falling apart.
The egg is central to this recipe's texture and flavor. A vegan version is challenging, but you could experiment with a batter made from chickpea flour (besan), plant-based milk, and spices. However, this will result in a very different dish, more akin to a savory pancake.
This dish is best served immediately after cooking to enjoy its signature crispy texture. It tends to become soft and soggy upon cooling and does not reheat well. It is not recommended to make it ahead of time.