Rabat – Celebrated on the last Thursday of February in the US, national toast day was first introduced in 2014 by the Tiptree World Bread Awards to honor one of the simplest yet most versatile staples on the table: toast.

Toast brings sweetness, richness, and comfort in every bite. It soaks up sauces, holds hearty toppings, and adapts to every mood, whether lightly golden or perfectly crisp.

During Ramadan, that simple comfort takes on deeper meaning. At iftar, as the fast is gently broken, the body longs for warmth, balance, and nourishment. A savory besan potato toast delivers all of that perfectly.

Ingredients 

2 boiled and mashed potatoes 

2 tbsp finely chopped onion 

1 finely chopped green chilli 

2 tbsp grated carrot 

2 tbsp finely shredded cabbage 

½ tsp salt 

½ tsp red chilli powder 

½ tsp coriander powder 

½ tsp black pepper powder 

1 tbsp fresh coriander leaves 

Toast slices 

Ketchup 

How to make the batter

½ cup besan

1 finely chopped green chilli 

1 tbsp fresh coriander leaves 

½ tsp salt 

¼ tsp turmeric powder 

½ tsp coriander powder 

¼ tsp chilli powder 

135 ml water 

Let’s get to cooking! 

Step 1: Prepare the spiced potato

Place the boiled and mashed potatoes in a large mixing bowl. Make sure the potatoes are smooth and free of lumps. 

Add the finely chopped onion, green chilli, grated carrot, and shredded cabbage. Sprinkle in the salt, red chilli powder, coriander powder, and black pepper powder. Add the freshly chopped coriander leaves. 

Mix everything thoroughly using a spoon or your hands. Press and fold the mixture until the vegetables and spices are evenly distributed. The filling should be soft but firm enough to spread easily. 

Step 2: Assemble the toast 

Lay out the toast slices on a clean surface. You may use any bread, even Moroccan khobz for a local twist. 

Spread a thin, even layer of tomato ketchup over one slice. Spoon a generous amount of the spiced potato mixture on top and spread it evenly to the edges. 

Place another toast slice over it and press gently to seal. Using a sharp knife, cut the toast into halves or quarters, depending on your preferred serving size. 

Step 3: Prepare the besan batter 

In a separate bowl, add the besan. Sieve it first to remove any lumps. 

Add the chopped green chilli, fresh coriander leaves, salt, turmeric powder, coriander powder, and chilli powder. 

Gradually pour in the water while whisking continuously. Mix until you achieve a smooth, thick batter. The consistency should be thick enough to coat the toast pieces evenly without dripping excessively. 

Let the batter rest for about five minutes to allow the flour to fully hydrate. 

Step 4: Coat the toast 

Heat oil in a frying pan over medium heat. 

Dip each toast piece into the besan batter, coating all sides evenly. Allow excess batter to drip off before placing it carefully into the oil. 

Step 5: Fry until golden 

Fry in medium-heated oil for about 5 to 7 minutes, turning occasionally to ensure even browning. 

The outer layer should become crisp and golden brown, while the inside remains soft and flavorful. 

Remove and place on paper towels to absorb excess oil. 

Finally, serve warm with an extra spoon of harissa on the side. 

Bsaha!

These crispy besan potato toasts make a comforting and satisfying addition to iftar, offering a balance of spice, crunch, and softness. 

With careful preparation and balanced flavors, simple toast becomes a daily staple into a gentle, satisfying way to break the fast.