Savory Aloo Masala French Toast Rollups (With Green Chutney & Dates Chutney)
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Recipe type: Breakfast, Brunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 rollups
 
These savory French toast rollups filled with a flavorful aloo (potato) masala and served with two kinds of chutneys are easy to make, delicious, and perfect for Sunday brunch. Also includes recipes for a fresh & spicy green chutney made with cilantro & chilies, and a sweet & tangy chutney made with dates & tamarind.
You will need:
For aloo masala filling,
  • Potato - 2 large
  • Oil - 2 tsp
  • Cumin seeds - ¼ tsp
  • Red onion - ¼ cup, finely chopped
  • Ginger - 2 tsp, finely chopped or grated
  • Green chilies - 1, chopped (omit if serving to kids)
  • Turmeric powder - ½ tsp
  • Cumin powder - ½ tsp
  • Garam masala powder - ½ tsp
  • Salt - to taste
  • Amchur powder - ¾ tsp (can replace with 2 tsp lemon juice)
  • Cilantro - 2 tbsp, chopped
For savory French toast rollups,
  • Bread slices - 10-12
  • Aloo masala - the above quantity, cooked
  • Eggs - 2, large
  • Milk - 4 tbsp
  • Salt & pepper - to taste
  • Cilantro - 3 tbsp, finely chopped
  • Ghee, butter or oil - 2-3 tbsp
For green chutney,
  • Cilantro - 1 cup, roughly chopped
  • Mint leaves - a few, optional
  • Green chilies - 1-2 (as per heat desired)
  • Ginger - a small piece
  • Salt - ¼ tsp
  • Water - as needed
For dates chutney,
  • Dates - ½ cup, pitted and roughly chopped
  • Tamarind - ¼ cup, seeds removed
  • Water - 1½ cups, divided
  • Red chili powder - ½ tsp
  • Cumin powder - ½ tsp
  • Dried ginger powder - ¼ tsp
  • Salt - ½ tsp (or to taste)
How to:
  1. Aloo Masala Filling: Boil the potatoes, peel them and mash well. Set aside.
  2. Heat oil in a large skillet over medium heat. Add cumin seeds and allow them to crackle.
  3. Then add onions, ginger and green chilies. Saute for a few minutes till onions soften and begin to turn translucent.
  4. Now add turmeric, cumin and garam masala powders and mix well. Tip in the mashed potatoes, season with salt and add amchur powder. Combine everything well to make sure there are no big lumps. (if you are using lemon juice instead of amchur powder, sprinkle it over the aloo masala now).
  5. Mix in the cilantro leaves and remove from heat. Allow to cool slightly before the next step.
  6. Savory French Toast Rollups: Remove the crust from all the bread slices. Roll each slice of bread with a rolling-pin to flatten it.
  7. Spread around 1 tbsp of filling on each slice of bread and roll it up tightly. Place on a large plate or tray, with seam sides down.
  8. Prepare egg batter by whisking together eggs, milk, salt, pepper and cilantro in a shallow bowl.
  9. Heat ghee (or butte or oil) in a large skillet over medium heat. Dip each rolled up bread slice in the egg batter and place on skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp. Remove to a plate and keep warm. Do the frying in batches if you have to, dipping the bread only just before frying them.
  10. Serve hot with green chutney and dates chutney. Recipes follow.
  11. Green chutney: Blend the ingredients together with a little bit of water. Taste and adjust seasoning. Remove to a bowl and serve with the rollups. Keeps well in the fridge for a few days.
  12. Dates Chutney: Soak dates in 1 cup of warm water for 15 minutes. Soak tamarind in ½ cup of warm water in another bowl for 15 minutes.
  13. Prepare tamarind pulp by blending tamarind in water and straining it.
  14. Take dates and the water it was soaking in, and tamarind pulp in a saucepan. Bring to a boil and cook till dates are very soft and mixture is slightly thick, 5-8 minutes. Add red chili, cumin and dried ginger powders.
  15. Transfer to a blender, add salt and blend to a smooth paste. Taste and adjust seasoning. Strain the chutney, remove to a bowl and serve with the rollups. Keeps well in the fridge for a few days.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/05/09/savory-aloo-masala-french-toast-rollups/