These besan toasts are super easy to make and quite a healthy way to start your day. Just mix up a spiced besan(chickpea flour) batter, dip the bread slices and pan fry or deep fry. The consistency of the batter is the only tricky thing here, it has to be rather thick for a nice coating on bread without making it soggy. Enjoy with chutney and a cup of chai 🙂
Bread slices dipped in spiced chickpea flour batter and pan fried. These vegan toasts are so delicous for breakfast or snack.
Course: Breakfast, Snack
Servings: 8half toasts
Mixing bowls, an heavy cast iron skillet or tawa(griddle)
1/3to 1/2 cupwater, as needed
Pinchajwain (carrom seeds)
1/3cupfinely chopped onions
2-3hot green chilies, finely chopped,adjust to taste
4-5white bread slices, cut in half diagonally
1-2tbspolive oil per toast
In a large bowl, add the besan and start adding water slowly. Stir continously so as to get a thick lump free batter. See video for the consistency. Keep aside for 5 minutes.
Add the spices, chopped onions, green chilies and cilantro. Taste and adjust the salt. Mix well.
Set a heavy cast iron skillet or tawa to heat on medium heat. Once nicely hot (but not suoper hot), spread 2-3 tablespoon of oil on the skillet.
Dip the bread slices in the besan batter to cover both sides. Immediately place on the hot skillet. 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. Once you flip the toast, add a litle more oil. Even though we arent deep fryring, these need a little extra oil to not get dry. 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
Serve warm with yogurt, chutney or ketchup. Enjoy!
Matar Kulcha is one of the most popular street foods from Delhi. Usually sold on carts in huge brass handis(pots), it is lip smacking vegetarian curry made with white dried peas and served with a flatbread(called kulcha). We used to call them ghanti vaale chole since the vendor came ringing a bell, handing them over in a dried leaf bowl (dona).
Safed or Sookhe matar are dried white peas and the same are used to make Mumbai street food ragda pattice. They are a dried version of the fresh green peas and gained popularity in dry parts of India as a way to preserve vegetables. A perfect meal for #meatlessmonday, the curry is not at all heavy and uses less amount of oil for cooking.
These dried matar are a great source of vegetarian protein and quite wholesome. They are very easily to make and just need a few steps. You need to start a little ahead and soak these overnight before boiling them next morning. The curry uses a fresh ground wet chutney paste and that is one the main flavor boost of the recipe. Pair with buttered kulcha or ladled over aloo tikkis or enjoy a warm bowl as it is garnished with onions, ginger, green chillies & chutney.
In a pressure cooker, add everthing listed under "Boiling the Matar". Add 2-2.5 cups water and pressure cook on medium for 2-3 whistles until tender. These peas cook very fast so keep an eye. Let pressure release naturally. The peas should be soft when squeezed between your fingers.
Making the Matar
Peel the potatoes and cut them into small chunks. Set aside.
In a wet grinder- add everthing under "For the wet chutney paste" and make a fine paste. Add water if needed. Set aside.
Heat oil in a heavy pottom pot until a bit smoky.
Add the cumin seeds, hing, green chillies and ginger all at once and saute for a minute or so. Dont let burn.
Add the potato chunks next, add a bit of salt and saute the potatoes in oil for a few minutes to brown their edges.
Once the potatoes are slightly browned, immediately add the onions. Saute for a few minutes till the onions are transculent but dont brown them.
Add all the powdwered spices – corinader, turmeric, roasted cumin powder and chaat masala next. Add 2-3 tbsp of water and saute the spices with oil for a few minutes till you see little bubbles of oil seperating.
Add the boiled peas next along with all the liquid. Check and adjust the salt. Coved the lid and let the peas cook with everrthing for about 20 minutes on low medium heat till the poatoes are tender.
Once the poatoes have cooked, add the wet chutney paste, mix nicely, you can mash the peas a bit for a thicker consistency. Cover and let everything simmer for another 10 minutes.
Serve warm with kulchas. You can add chopped onions, tomatoes, green chiilies and fresh lemon juice on top.