Sylheti Spiced Toad in the Hole

Ingredients

In the Sylheti adaptation of Toad in the Hole, the traditional sausages are replaced with marinated chicken or lamb, and the Yorkshire pudding batter is infused with Sylheti spices such as cumin, coriander, turmeric, and chili powder. This adds a distinct Sylheti flavor profile to the dish, making it a unique fusion of British and Sylheti cuisines. We alse have the original recipe for Toad in the Hole, so you can check it out.

• 250g (1 ¾ cups) all-purpose flour 250g (1 ¾ cups) all-purpose flour
• 4 large eggs 4 large eggs
• 300ml (1 ¼ cups) milk 300ml (1 ¼ cups) milk
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tsp coriander powder 1 tsp coriander powder
• ½ tsp turmeric powder ½ tsp turmeric powder
• ½ tsp chili powder ½ tsp chili powder
• Salt, to taste Salt, to taste
• 500g boneless chicken or lamb, cut into bite-sized pieces 500g boneless chicken or lamb, cut into bite-sized pieces
• 2 tbsp yogurt 2 tbsp yogurt
• 1 tsp ginger paste 1 tsp ginger paste
• 1 tsp garlic paste 1 tsp garlic paste
• 1 tsp garam masala 1 tsp garam masala
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, milk, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Whisk until you have a smooth batter. Let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix the yogurt, ginger paste, garlic paste, garam masala, and salt. Add the chicken or lamb pieces to the marinade and coat them well. Let it marinate for at least 1 hour, or overnight for better flavor.
3. 3.
   Preheat the oven to 220°C (425°F).
4. 4.
   Heat a little vegetable oil in a large ovenproof dish or baking tray. Add the marinated chicken or lamb and cook until browned on all sides. Remove from heat.
5. 5.
   Pour the rested batter over the cooked chicken or lamb, ensuring it is evenly distributed.
6. 6.
   Place the dish in the preheated oven and bake for 25-30 minutes, or until the batter has risen and turned golden brown.
7. 7.
   Once cooked, remove from the oven and let it cool for a few minutes before serving.
8. 8.
   Serve the Sylheti Spiced Toad in the Hole hot, garnished with fresh coriander leaves.

Treat your ingredients with care...

• Chicken or lamb — Ensure the meat is cut into bite-sized pieces for even cooking and marinate it for at least 1 hour, or overnight, to enhance the flavors.

Tips & Tricks

• For a vegetarian version, replace the chicken or lamb with paneer or tofu.
• Experiment with different Sylheti spices to customize the flavor profile according to your preference.
• Serve the Sylheti Spiced Toad in the Hole with a side of mint chutney or raita for a refreshing contrast.
• Leftovers can be reheated in the oven for a few minutes to regain their crispiness.
• Make sure the oven is preheated to the specified temperature to achieve a perfectly risen and golden batter.

Serving advice

Serve the Sylheti Spiced Toad in the Hole as a main course, accompanied by steamed rice or naan bread. It pairs well with a fresh salad or pickles on the side.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped coriander leaves on top of the Sylheti Spiced Toad in the Hole before serving. The vibrant green color will add a pop of freshness to the dish.