Name: Samosa French Toasts
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 teaspoons organic canola oil; 1 null green chili chopped fine; 0.5 teaspoon cumin seeds; 0.5 teaspoon coriander seeds; 0.25 teaspoon fennel seeds (optional); 1 pinch asafoetida; 0.25 teaspoon turmeric (optional); 0.5 teaspoon garam masala powder (or curry powder to taste); 0.5 teaspoon amchur (dry mango powder or Chaat masala powder (or add lemon juice when cooked)); 2 null medium boiled potatoes (mashed or cubed small); 0.25 cup green peas (optional); 0.25 cup chopped cilantro; 0.5 teaspoon salt (to taste); 0.5 teaspoon cumin powder; 0.25 teaspoon red chili powder (to taste); 1 tablespoon chopped ginger; 1 tablespoon chopped garlic; 1 tablespoon dried fenugreek leaves; 0.67 cup chickpea flour; 0.25 teaspoon turmeric; 0.25 teaspoon kala namak (rock salt or Chaat Masala); 0.25 teaspoon salt (to taste); 0.125 teaspoon asafoetida (optional); 1 teaspoon oil; 1 teaspoon green chili paste (or chili/cayenne powder); 0.67 cup water (about 0.67+ cup, mixed until lump-free and thin); 8 null bread slices; null null ketchup; null null cilantro chutney; null null sriracha

Instructions

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1

Heat organic canola oil (2 teaspoons) in a pan. When hot, add the cumin seeds (0.5 teaspoon), sauté for a few seconds.
2

Add the coriander seeds (0.5 teaspoon) (or fennel seeds (0.25 teaspoon) if using) and chili chopped fine (1 green). Mix for 0.5 minute.
3

Add the asafoetida (1 pinch), turmeric (0.25 teaspoon), garam masala powder (0.5 teaspoon). Mix, then add the green peas (0.25 cup) if using, and cook for 0.5 minute.
4

Add in the boiled potatoes (2 medium), salt (0.5 teaspoon) to taste. Cook uncovered for 3-4 minutes.
5

Add in the amchur (0.5 teaspoon), cumin powder (0.5 teaspoon), red chili powder (0.25 teaspoon), and chopped cilantro (0.25 cup). Mix well, taste, and adjust salt and spice.
6

Take off heat. (For uncooked potatoes: add potatoes and peas together, then water (0.25 cup) and salt (0.5 teaspoon). Cook covered on low-medium for 14-16 minutes. Mash potatoes, add other spices, and cook for another minute.)
7

To make the batter: Mix chickpea flour (0.67 cup) with turmeric (0.25 teaspoon), kala namak (0.25 teaspoon), salt (0.25 teaspoon), asafoetida (0.125 teaspoon) (optional), oil (1 teaspoon), and green chili paste (1 teaspoon) (or chili/cayenne powder). Gradually add about water (0.67 cup) and mix well to get a lump-free, thin batter in a deep bowl.
8

Take a [bread slice]. Mash the potato stuffing and pack it on top of one slice. Top with another [bread slice]. Dip the whole toast in the batter to coat well.
9

Pan fry with 2-3 teaspoons of [oil], on medium heat, partially covered, for 3-4 minutes on each side.
10

Serve hot with [ketchup], [cilantro chutney], [sriracha], or other sauces/chutneys of choice.