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Besan toast featured Image.

Besan Toast

Tanvi Srivastava
Bread slices dipped in spiced chickpea flour batter and pan fried. These vegan toasts are so delicous for breakfast or snack.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 5
Calories 200 kcal

Equipment

  • Mixing bowls, an heavy cast iron skillet or tawa(griddle)

Ingredients
  

  • 1 cup besan(gram flour)
  • ½ to ⅔ cup water or as needed
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon kasuri methi crushed
  • 1 teaspoon chaat masala
  • Pinch ajwain (carrom seeds)
  • ⅓ cup onions finely chopped
  • 3 indian green chilies (hot)finely chopped ,adjust to taste
  • 2 tablespoon cilantro finely chopped
  • 5 white bread slices whole or cut in half
  • 5 tablespoon avocado oil about 1 tablespoon oil per toast

Instructions
 

  • Finely chop up the onions, green chillies and cilantro or any additional vegetables you want to add. 
  • In a large mixing bowl, add the besan, salt and all the turmeric, red chilli powder, cumin seeds, kasoori methi, chaat masala and ajwain. Add water to make a thick flowing consistency lump free gram flour batter. 
  • Add the onion, green chilies & cilantro to the batter and mix well. (Set the batter aside for 10 minutes if you have time)
  • Set a heavy cast iron skillet or tawa to heat on medium heat. Once nicely hot (but not super hot), spread 1-2 tablespoon of oil on the skillet.
  • It takes a bit of practice to undertand the right temperature of the griddle. If you will cook on very high heat, the toasts will be cooked outside but will be raw inside. A low medium stove with a heavy skillet that retains heat is good choice
  • When the tawa is hot, lower the flame to medium and drizzle some oil. Using tongs, dip the bread slices in the besan batter and place on the tawa. You will have to work quickly so that the bread doesnt get soggy.
  • Let cook on each side for 3-4 minutes without disturbing till the besan coating is browned. Once the besan is cooked, toast will leave the pan on its own. Add drops of oil on uncooked side and using a flat spatula, flip it over. Cook the bread slice on medium heat until the bottom side turns golden brown and crisp. Make sure both sides are evenly toasted.Serve warm
  • Serve warm with yogurt, chutney or ketchup. Enjoy!

Notes

    • I prefer using using slightly thick bread slices since those do not get soggy easily.
    • Bread - I like using white bread. You could use whole wheat bread or sourdough, however I would avoid rich buttery breads like brioche.
    • You could use whole slices or cut the bread in half, dip in batter and then pan fry.
    • Don't skimp on oil. You don't have to add a ton, my thumbrule is about ½ to 1 tablespoon per full bread slice. Besan tastes better when its cooked in slightly extra oil.
    • Batter Consistency - Add a little water at first and mix well to form a smooth batter of medium consistency.
Batter Consistency
The besan mixture should not be runny or watery. Thin batter will make the bread soggy. A very thick batter wont cook properly and dry out. Batter should be thickish with medium flowing smooth consistency
    • Pan fry the toast on low flame or low medium flame with patience else the besan coating will remain raw.
    • If your kids don't like crust, cut off the crust after crisping the besan toast.
    • For extra crispy toasts, you could add some fine semolina or rice flour to the besan batter.

Nutrition

Calories: 200kcalCarbohydrates: 14gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 124mgPotassium: 59mgFiber: 1gSugar: 2gVitamin A: 76IUVitamin C: 1mgCalcium: 60mgIron: 1mg
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