Dim pauruti (Bengali-style egg toast) is the ultimate savoury, quick-fix breakfast, tea-time snack, or even lunch, if you are so willing.
Unlike sweet French toast, this iconic street-food classic, which we will make at home, is crisp, spicy, and can have fresh green chillies, onions, tomatoes, and coriander.
Ingredients:
- Bread: 2-4 slices (classic white sandwich bread works best)
- Eggs: 2
- Onion: 1 small, very finely chopped
- Green chilli (optional): 1-2, finely chopped
- Fresh coriander (cilantro): 1-2 stems, finely chopped
- Black pepper or chaat masala: A pinch
- Salt: To taste
- Cooking oil or mustard Oil: 10-15 ml
Steps:
- Crack the eggs into a wide, shallow bowl.
- Add the finely chopped onions, green chillies, coriander, and salt.
- Whisk vigorously until the mixture is frothy and well combined.
- Put a pan over medium heat and add a little bit of oil. Swirl it around to coat the surface evenly.
- Take a slice of bread and press it into the egg mixture for 2-3 seconds per side, ensuring it absorbs the liquid and catches plenty of onions on its surface.
- Place the dipped bread onto the hot pan. If there are extra onions/chilies left in the bowl, scoop a spoonful directly onto the bread.
- Fry for 1-2 minutes until the bottom turns deep golden brown. Flip carefully and press down gently with a spatula.
- Fry the other side for another 1-2 minutes until it is crisp and cooked through.
- Remove from the pan, slice diagonally, and sprinkle black pepper or chaat masala. Serve hot!
Bon appetit!
