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Double ka Meetha Roll: French Toast, Desi Style!

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Chef Curry Do’pyaza

Double ka Meetha Roll: French Toast, Desi Style!

Namaste doston! Kem cho? Sat Sri Akal! Vanakkam!

Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up! Today, we are not making a complicated curry or a fiery Indo-Chinese stir-fry. Instead, we are taking something familiar, something comforting, and giving it a delicious Indian twist. We are making Double ka Meetha Roll, my take on the classic French Toast, but with a fun, rolled-up surprise inside!

This delightful dish is perfect for those lazy Sunday mornings, festive celebrations like Diwali, Eid, or even just a special treat during the monsoon season. Think of it as a sweet hug on a plate! In some families, it is a customary dish made for kids coming back home after a long time.

A Little History Lesson (with a Pinch of Masala!)

French Toast, or “Pain Perdu” as the French call it, has been around for centuries. It is a clever way to use up stale bread. My version takes that thrifty idea and adds the vibrant flavors of India, making it a truly unforgettable experience. We are basically giving this old classic a Bollywood makeover!

Get Ready to Roll!

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

Ingredients – The Star Cast of Our Sweet Movie:

  • 6 slices of bread (preferably white bread, but atta bread will also work)
  • 1/2 cup doodh (milk)
  • 2 ande (eggs)
  • 2 tablespoons cheeni (sugar)
  • 1/2 teaspoon elaichi powder (cardamom powder) – for that aromatic touch!
  • A pinch of kesar (saffron strands) soaked in 1 tablespoon of warm milk (optional, for that rich color and flavor)
  • 2 tablespoons ghee (clarified butter) or tel (vegetable oil) for frying
  • Badam (Almonds) and Pista (Pistachios), chopped finely for garnish
  • Chandi ka vark (Silver leaf) for garnish (optional)
  • Rabri or Khoya for stuffing (optional)

Lights, Camera, COOK!

  1. Prep the Bread: Gently flatten each slice of bread with a rolling pin. This makes them easier to roll later. Remove the crusts of the bread and set them aside.
  2. Stuffing (Optional): If you are using rabri or khoya, spread a thin layer evenly on each slice of flattened bread.
  3. Roll ‘Em Up: Carefully roll each slice of bread tightly, like a mini-cinnamon roll.
  4. The Egg Bath: In a shallow bowl, whisk together the doodh, ande, cheeni, elaichi powder, and saffron milk (if using). This is our magic dipping potion!
  5. Soak and Sizzle: Heat the ghee or tel in a tawa (flat pan) or frying pan over medium heat. Dip each bread roll into the egg mixture, making sure it is coated evenly.
  6. Golden Brown Glory: Carefully place the soaked bread rolls in the hot ghee. Cook for 2-3 minutes on each side, until they are golden brown and beautifully crispy.
  7. Drain and Decorate: Remove the fried bread rolls from the pan and place them on a plate lined with kagaz (paper towels) to drain any excess ghee. Garnish with chopped badam and pista, and a touch of chandi ka vark if you are feeling fancy!

Chef Curry’s Top Tips for a Perfect Roll:

  • Do not over soak the bread. A quick dip is all you need to prevent it from becoming soggy.
  • Keep the heat at medium. High heat will burn the outside before the inside is cooked.
  • Be gentle! Handle the bread rolls with care, especially after they are soaked in the egg mixture.
  • Experiment with flavors! Add a pinch of jaiphal (nutmeg) or a dash of rose water to the egg mixture for a unique twist.

Cooking Variations – Your Kitchen, Your Rules!

  • Gas Stove: Follow the instructions above using a tawa or frying pan.
  • Induction Stove: Same as above, using an induction-compatible pan.
  • Oven: Preheat your oven to 350°F (175°C). Place the soaked bread rolls on a baking sheet and bake for 10-12 minutes, flipping halfway through.
  • Air Fryer: Place the soaked bread rolls in the air fryer basket and cook at 350°F (175°C) for 8-10 minutes, flipping halfway through.

Nutritional Information (Approximate, per roll):

  • Calories: 150-200 (depending on ingredients and cooking method)
  • Protein: 5-7 grams
  • Carbohydrates: 20-25 grams
  • Fat: 5-10 grams

Serving Suggestions – Make it a Feast!

  • Serve warm with a drizzle of shahad (honey) or maple syrup.
  • Pair it with a scoop of vanilla ice cream for an extra indulgent treat.
  • Enjoy it with a cup of garam chai (hot tea) for the ultimate comfort food experience.

Now it is your turn!

Go ahead, try this easy and delicious Double ka Meetha Roll recipe at home. Surprise your family and friends with this delightful Indian twist on a classic favorite. Share the joy and the deliciousness!

Until next time, happy cooking!

Yours truly,

Chef Curry Do’pyaza.