Viral Tiktok Yoghurt Toast: Vegan, Savoury And Spicy

This savoury TikTok Yoghurt Toast made Indian street food style is going to blow you mind! It comes together in 10 minutes and is a super quick! It tastes like having street food for breakfast, but super healthy!

This Yoghurt Toast (or initially custard toast?) has been trending on Tiktok for a long time. I didn’t give it much thought because its made with eggs and is sweet. But recently I dreamt about it being savoury and I love bringing my dreams to reality. I’m hoping I’m hoping I did the same for you. Where my savoury breakfast gang at?

This Yoghurt Toast is made with 3 simple ingredients : Vegan Greek yoghurt, Chickpea flour (with kala namak for eggy vibes) and spices.

It’s then added to bread (indented), topped with sliced jalapeños then baked in the oven (or air fried) .

Ingredients and Substitutes to make Savoury Yoghurt Toast

• Sliced bread , you can use any bread you have available: vegan white bread, whole wheat bread, sourdough, whole grain, etc. But remember: the softer the the better
• Chickpea flour (and kala namak) replaces the egg to make it vegan
• Vegan Greek yogurt (and lemon juice) I’ve used plain Soy Greek yogurt. You can use any type of plant based yoghurt!
• Spices and Spice blends I used ground cumin, red chilli powder and chaat masala. Chaat masala is a tangy spice blend commonly used in indian street food recipes. You should be able to easily find it in indian stores. Sub with Sumac or amchur (dried mango) powder
• Garnishes I topped it with jalapeños and chopped onions. I have listed a few ideas for toppings below

Suggestions for Toppings:

The toppings are endless and you can add your favorites or a mix of them too!

Here are some ideas:

• Onion tomato chutney
• Sev (indian crunchy snack)
• Chopped tomatoes
• Chopped cucumbers
• Toasted sesame seeds
• Coriander chutney
• Tamarind chutney
• Crushed Nachos
• Avocado
• Chopped nuts

How to make Savoury Yoghurt Toast?

Time needed: 7 minutes.

1. Preheat the ove n (or air fryer) to 180°C/350°F.
2. Make custard mixture In a small bowl, add the chickpea flour, kala namak/black salt (which imparts an eggy flavour), vegan greek yoghurt, lemon juice, ground cumin, red chilli powder and chaat masala. Whisk together to form a liquid yoghurt form.
3. Indent the bread : Using your fingers or the back of a spoon (forks tend to not work so well, in my opinion), press the centre of the bread indent and create a sort of well. Be careful not to cut through the bread! Add in the spicy yoghurt mixture into the indented area and top with the jalapeños, if using.
4. Time to cook : Preheat your oven to 180°C/350°F. Then place bread on a baking tray with a silicone baking sheet (or regular) and bake for about 8-12 minutes (depends on your oven). Check for doneness at the 8 minute mark.

How to make Yoghurt Toast in the Air fryer?

If you don’t have an oven, you can make it in the air fryer too (that’s how the recipe went viral initially)! It’s actually easier. Just air fry for 4_5 minutes until the centre seems set and the edges seem browned.

Tips and Tricks for Savoury Yoghurt Toast

• Try to use soft bread and not one of the those hard rye breads as it will be difficult to make indents in them.
• Make sure to whisk the yoghurt mixture well so that it resembles a thick melted ice cream texture. Make sure you de-clump the mixture. You don’t want raw chickpea flour bites! Yikes!
• Be careful while cooking time, as this toast boy is sensitive and can go from beautiful golden brown to burnt black in not time. You want to look for a centre that is well set and caramelised on the sides and edges.

More Breakfast Recipes:

• Mango Cardamom Nice-Cream
• Idli and Sambar

Vegan and Savoury Viral Yoghurt Toast

Ingredients1x2x3x

• 2 slices soft bread
• 1 tbsp chickpea flour
• 2 tbsp vegan greek yoghurt
• 1 tbsp lemon juice
• 1/2-1/4 tsp red chilli powder depending on spice resistance
• 1/4 tsp kala namak adjust to taste
• 1/4 tsp chaat masala
• 1/8 tsp turmeric powder optional, for the colour
• Toppings: Jalapeños, chopped onions, chopped coriander

Instructions

• Preheat the oven (or air fryer) to 180°C/350°F.
• Make the yoghurt mixture In a small bowl by adding chickpea flour, kala namak/black salt, vegan greek yoghurt, ground cumin, red chilli powder and chaat masala. Whisk together to form a liquid yoghurt mix.
• Indent the bread: Using your fingers or the back of a spoon, press the centre of the bread indent and create a sort of well. Be careful not to cut through the bread!
• Add in the spicy yoghurt mixture into the indented area and top with the jalapeños, if using.
• Then place bread on a baking tray with a silicone baking sheet (or regular) and bake for about 8-12 minutes (depends on your oven). Check for doneness at the 8 minute mark.
• Top with chopped onions and coriander (cilantro) and serve hot!

This no-nonsense decadent Dairy-free Chocolate Pudding is a big hit at my home. It’s made with Oat milk (non-dairy milk), bittersweet dark chocolate, and unsweetened cocoa powder. This 100% Vegan dessert recipe calls for little to no effort and can be consumed warm or cold! Its creamy, rich texture and just the right amount of sweetness makes it fairly healthy and over-indulging. This Dairy-free Chocolate Pudding will take you less than half an hour to whip up and is sinfully mouthwatering.

In my opinion, chocolate puddings are the sexiest desserts out there. It goes along so well for any occasion – birthdays, romantic dinners, a sleepover with a best friend, or a date with yourself.

My obsession with chocolates and desserts

I am a big sucker for sweets and desserts since time immemorial. I can’t give up a chance to stuff insane amounts of Barfis or Laddoos in my mouth. No shame! When it comes to desserts, there’s a large variety of desserts to choose from – cakes, puddings, soufflés, cupcakes, and what have you. It’s all fine and dandy until the moment you realize you are consuming high contents of dairy products and animal fats. But there was no way I was going to give up on sweets. Turning vegan made me explore more plant-based, healthy, and dairy-free options. So, here is a delicious chocolate dessert for you to try – assuming that you also are obsessed with chocolates (since you clicked on this recipe).

Dairy-free Chocolate Pudding Recipe

The recipe is insanely simple and the ingredients are easy to obtain too. The only preparation you might have to do is extract the oat milk. Once you have your plant-based milk, you are good to go.

The ‘How to dos’ and the ‘What to dos’

The first step is to obtain plant-based milk for our dairy-free pudding. Why oat milk, you ask? For starters, the creaminess of the Oat milk is known to give a wonderful velvety texture to the pudding. Alternatively, you can use soy milk or coconut milk, but be careful as these impart their own distinct flavor to the pudding or the texture may turn out dissimilar than expected. If you are buying your oat milk from the store, then I recommend buying unsweetened oat milk and adding sweetener as per your liking.

For the pudding base:

The next step is to combine granulated sugar, unsweetened cocoa powder, instant coffe granules, cornstarch, and salt in a saucepan. Slowly stir in the milk on low heat and keep stirring until smooth and combined. Before adding the dark chocolate, check the mixture for doneness. If it coats the back of the spoon or spatula, then the pudding base is ready. Bring the heat down and add finely chopped chocolate and drops of vanilla extract and take it off the heat. Stir vigorously until the pudding is thick and smooth. Be careful not to over-boil it or you will lose the pudding-like texture. And you’re done! Your pudding is ready to be served and demolished.

How to serve and store Dairy-free Chocolate pudding

You can choose to serve the pudding warm or cold. I’d suggest pouring them into bowls and popping them in the fridge for an hour or so. The pudding tends to thicken as it cools and the texture becomes a lot more creamier.

Easy to store:

The pudding can stay in the refrigerator for up to 3 days. Although, I do not recommend freezing. The pudding would be safe to eat if frozen and defrosted, but I do not recommend freezing. Once thawed, the texture of the pudding changes.

Also, if you want more dessert inspiration then feel free to check out my other recipes:

• Best Tahini Chocolate Chip Cookies

• Easy Vegan Kulfi (Indian Ice cream) Best Mango

• Cardamom Nice Cream – Healthy and Vegan

Dairy-free Chocolate Pudding made with Oat Milk

Ingredients1x2x3x

• ⅓ cup or 65 g granulated sugar
• ⅓ cup or 30 g unsweetened cocoa powder
• 2 tbsp cornstarch ⅛ tsp salt
• 1 tsp instant coffee granules optional
• ⅛ tsp salt
• 2 cups or 480 ml nondairy milk
• 85 -115 grams bittersweet dark chocolate finely chopped or chocolate chips
• 1 tsp vanilla extract

Instructions

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, instant coffee granules, cornstarch, and salt.
• Slowly stir in the milk and keep stirring until smooth and combined over low heat.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides, and corners of the pan.
• Continue until the pudding base thickens.
• Once it begins to slightly bubble, coat the back of the spoon or spatula to check for doneness. If it coats, then the pudding base is ready.
• If the pudding is coating the bottom of the pan too quickly, reduce the heat.
• Bring down the heat and add the chocolate. Stir vigorously until the pudding is very thick and smooth.
• Take it off the heat and mix in the vanilla drops.
• Serve warm, at room temperature, or chilled.

Give this healthy, crispy baked Aloo Tikki a try and you are definitely going to come back for more. This is my healthy take on Aloo Tikkis or Potato cutlets that are otherwise deep fried/ shallow fried. This recipe in particular is going to blow your mind. We’re using this minimum-oil recipe (just for brushing) to create an amazing dish out of my favorite tuber/veggie of all time.

What is Aloo Tikki?

Aloo Tikki is roughly translated to potato pieces but they are a lot more than pieces. It is said that this snack is the vegan alternative to hash browns. The variations of Aloo Tikkis are numerous. Some people consume it as snacks whereas some put it between two slices of bread to eat it like a sandwich. A variety of variations of Aloo Tikki exist thanks to the geographical spread of the Indian population. In some parts of India, turmeric and red chilli powder are used more whereas in some mint is utilized more. Based on the availability of the ingredients, the flavors are mixed and matched.

Aloo Tikkis are soul-warming snacks that originate from the Indian subcontinent, especially North of India, made out of boiled potatoes, peas, and different flavorsome spices. These ingredients are formed into ball-sized pieces and deep-fried/shallow-fried until golden. These golden delights are packed with healthy vegetables, appetizing flavor, and delicious spices. Have I made your mouth water yet or need I go on?

Inspiration to make Baked Aloo Tikki or potato cutlets

The street food business in India is massive. Apart from restaurants, there are specific streets dedicated to street food stalls that serve you dishes like Pani Puris, Kulfis , Samosas , Indo-Chinese. You name it and the street carts have it. People don’t hesitate to grab food from these stalls as long as it satiates their palate.

Ever since I moved abroad, I miss grabbing some hot Gobi Pakodas or a plate of Ragada Pattice (another variation of Aloo Tikki). Although these dishes are yummy to eat, some are made with unhealthy amounts of oil. It becomes difficult to consume such high quantities of oil regularly. Hence, I came up with the idea of making healthy Aloo Tikki with fresh ingredients and less oil.

How to make Baked Aloo Tikki (Tips and tricks)

The process of making Aloo Tikki is fairly simple. Add all your favourite veggies to the boiled potatoes along with spices. Season as per your taste and spice tolerability. Since we are air frying these, you don’t have to worry about the hassle of large amounts of oil. Just make sure that you lightly coat the cutlets with a little bit of oil before putting them in the Air Fryer.

Few things to keep in mind while making Aloo tikkis or patties are:

1. Binding it all : The binding agent is very important to hold all the ingredients together and hold the shape given to the tikkis. Potatoes in themselves are amazing binding agents. Occasionally some potatoes dry up after boiling and don’t bind well. This makes the tikkis crumble and break while frying. Instead you can try adding some crumbs to the mix and bind it well with a little bit of water. You could also add soaked bread slices and mix it well before shaping them.
2. Amchur : Also known as dry mango powder is what gives the tikkis a tangy flavour. It’s easily available in any Indian store. If you don’t find it, you can substitute it with sumac. Avoid skipping Amchur and Chaat Masala as these two spices give the tikkis that zing no other spice can give.
3. Crumb coating : This step is optional. The idea is to give the cutlets a crisp exterior and a soft interior. This job is done by the bread crumbs. You could either coat the cutlets in bread crumbs or skip this step. If you are going to crumb coat the tikkis, then I suggest dipping them in plant-based milk first and then in breadcrumbs.
4. Serve these tikkis with mint-coriander chutney or spiced plant-based yoghurt. It goes very well with pickled onion rings too. If you want to spruce it up a bit, keep these tikkis between two buns with onion rings and mint-corriander chutney lathered on both sides of the bread. It’s a common snack that we Indians have at tea time.

Freezing & Storing

These potato cutlets can be easily frozen and consumed later. Store them in an airtight bag or ziplock bag in the freezer. It can be stored for up to 3 weeks. Thaw the cutlets a few hours before and air fry them as per instructions.

Give this simple, healthy Aloo Tikki recipe a go and I would love to see which chutney you served it with. Tag me on Instagram . Ciao!

Try other snacks from the blog:

• Vegan Yoghurt Toast – Spicy

Healthy Aloo Tikki

Ingredients1x2x3x

• 3 large potatoes boiled
• 1 red onion chopped
• 1 green chilli finely chopped
• 1 inch ginger grated
• 2 tbsp mint leaves chopped
• 2 tbsp coriander chopped
• 2-3 tbsp corn flour
• Oil for brushing the surface
• ¼ tsp turmeric
• 2 tsp paprika
• ½ tsp cumin powder
• ½ tsp aamchur/dry mango powder (sub: sumac)
• ½ tsp chaat masala
• ½ tsp salt

Instructions

• Grate the boiled potatoes in a large bowl.
• Add the chopped onions, chopped green chillli, and grated ginger to the bowl.
• Then add all the spices along with salt, corn flour (you may sustitute it with rice flour), chopped coriander and mint leaves.
• Mix everything well to form a soft dough.
• Grease your hand with oil and shape the tikka to your desired size. Brush them with oil.
• Air fry or bake at 180C for about 25-30 minutes depending on your apparatus.
• Serve the Aloo Tikkis with some mint-coriander chutney and fresh plant-based yoghurt!

Vegan and Savoury Viral Yoghurt Toast

Ingredients1x2x3x

• 2 slices soft bread
• 1 tbsp chickpea flour
• 2 tbsp vegan greek yoghurt
• 1 tbsp lemon juice
• 1/2-1/4 tsp red chilli powder depending on spice resistance
• 1/4 tsp kala namak adjust to taste
• 1/4 tsp chaat masala
• 1/8 tsp turmeric powder optional, for the colour
• Toppings: Jalapeños, chopped onions, chopped coriander

Instructions

• Preheat the oven (or air fryer) to 180°C/350°F.
• Make the yoghurt mixture In a small bowl by adding chickpea flour, kala namak/black salt, vegan greek yoghurt, ground cumin, red chilli powder and chaat masala. Whisk together to form a liquid yoghurt mix.
• Indent the bread: Using your fingers or the back of a spoon, press the centre of the bread indent and create a sort of well. Be careful not to cut through the bread!
• Add in the spicy yoghurt mixture into the indented area and top with the jalapeños, if using.
• Then place bread on a baking tray with a silicone baking sheet (or regular) and bake for about 8-12 minutes (depends on your oven). Check for doneness at the 8 minute mark.
• Top with chopped onions and coriander (cilantro) and serve hot!