Breakfast/Snack Spl Corn Toastie |Chef Kunal Kapur | Sandwich without Bread #snack #toastie #healthy
Corn Toastie
Ingredients & Measurements
Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.
Main Ingredients
- Corn Kernels(मक्के का दाना), boiled - 1 cup
- Green chilli( हरि मिर्च) - 1 no
- Besan(बेसन) - ½ cup
- Ginger, slice(अदरक) - 1 small no
- Semolina(सूजी) - ½ cup
- Salt (नमक)- to taste
- Water(पानी) - ¾ cup
- Capsicum, chopped(शिमला मिर्च) - 2 tbsp
- Carrots, chopped(गाजर) - 2 tbsp
- Onion, chopped(प्याज़) - 2 tbsp
- Pepper powder(कालीमिर्च) - ½ tsp
- Coriander, chopped (धनिया)- handful
- Corn Kernels(मक्के का दाना), boiled - handful
- Oil(तेल) - a dash
Step-by-Step Cooking Instructions
-
1
- For the batter, blend together corn kernels, green chilli, besan, ginger, semolina, salt and water together into a fine paste.
-
2
- Add some chopped capsicum, carrot, and onions to the batter. Sprinkle some pepper powder, coriander leaves, and corn kernels then mix them all together.
-
3
- Heat a sandwich maker from both sides and drizzle some oil inside it. Pour the batter into the sandwich maker, close it, and cook on both sides till the toasties are golden brown.
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4
- Enjoy the Corn toasties with any dip or chutney you like.
Chef Kunal's Pro Secret Tip
To make rich dressings without oil, emulsify soaked peanuts or cashews with hung curd (Greek yogurt) and a pinch of roasted cumin. Dress leafy vegetables only just before serving to retain maximum crispness and vitality.
Recipe FAQs & Expert Advice
How long can I store leftover Breakfast/Snack Spl Corn Toastie?
You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.
Can I make this recipe vegan or dairy-free?
Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.
What is the key technique to get restaurant-style flavor in this dish?
Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.
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