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 🙂
- Mixing bowls, an heavy cast iron skillet or tawa(griddle)
- 3/4 cup besan(chickpea flour)
- 1/3 to 1/2 cup water, as needed
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp kasuri methi(crushed)
- 1 tsp chaat masala
- Pinch ajwain (carrom seeds)
- 1/3 cup finely chopped onions
- 2-3 hot green chilies, finely chopped ,adjust to taste
- 2 tbsp chopped cilantro
- 4-5 white bread slices, cut in half diagonally
- 1-2 tbsp olive 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!