Preparation time : 15 minutes
Cooking time : 20-25 minutes
Servings : 2
Ingredients
For Beetroot Chutney
1 cup Beetroot Puree
½ tsp Degi Red Chilli Powder
Salt to taste
2 tbsp Sugar
1 tbsp Vinegar
For Egg Mixture
2 fresh Green Chillies – chopped
2 tbsp Coriander Leaves – chopped
2 Eggs
Salt to taste
⅓ cup Milk
½ tsp Refined Flour
Other Ingredients
4 Bread Slices
¼ cup Green Chutney
4 Cheese Slices
1 tbsp Butter
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Process
For Beetroot Chutney
In a hot pan add beetroot puree and then let it cook for a minute.
Then add degi red chilli powder, salt, sugar, vinegar then continue cooking until it’s thickened properly.
Remove and keep aside for further use.
For Egg Mixture
In a bowl add coriander leaves, green chillies, eggs, salt, milk, refined flour and mix everything properly then keep aside for further use.
For Assembling Masala French Toast
Take 2 bread slices and apply beetroot chutney on one and apply green chutney on the other.
Now place cheese slices on any one bread slice and then place the other bread slice on it to make a sandwich.
Heat a pan on medium heat and add butter, meanwhile dip then sandwich in the egg mixture and coat it properly then place it into a hot pan and cook it from both sides until light brown.
Remove and repeat this process for other bread slices. Serve hot.
(Recipe by Chef Ranveer Brar)
