This snack is called bread porichathu (fried bread) in my home. It was first introduced to us by Abdul Rasheed, my sister's husband. My brother-in-law calls it eru bread (spicy bread). Back then in our home on Mavoor Road, it was an alien concept to see a man cooking. Although all the professional cooks were men, no men were cooking in Calicut home kitchens. But in my brother-in-law's Kannur house Amu Sahib's Bungalow, the men were good cooks, especially his maternal uncle Ikka, who supervised a lot of the culinary activities.
For me in Toronto, this has become a popular dish on the Iftar (breaking fast) table during Ramadan.
Ingredients
Eggs - 4
Chilli powder - 1 level teaspoon
Milk - 1/2 cup
Chopped Onions - 1 cup
Green chillis - 2 finely chopped
Coriander leaves - a few sprigs
Bread - 8 slices (brown or white)
Oil for pan frying
Salt to taste
Whisk the eggs well with the milk, chilli powder and salt. Heat some oil in small pan and stir fry the onions and finely chopped green chillies. Add a little salt while frying.
Transfer the fried onions to a bowl and stir in the finely chopped coriander leaves.
Dip each slice of bread into the egg mixture and spread a little of the onion mixture on the top. Repeat with all the slices of bread and stack on a plate.
In a large pan, heat a few teaspoons of oil. Put in as many slices of bread (plain side down and onion side facing up) as your pan will take, leaving enough room to move the slices comfortably. Fry on a slightly above medium heat - hot enough to cook but not fry to a crispy consistency. When the bottom side is done, sprinkle a few drops of oil on top of each slice and turn over gently to cook the other side.
Transfer to plate when done and cut across into triangles.
I feel that is tastiest when eaten with ketchup. But it seems like we are divided into two camps on this and there are members of the family that think it is more flavorful when eaten with no ketchup!
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