INTRODUCTION :-
Bread Besan Toast recipe is one of those quick breakfast recipes that can be made in a jiffy. Just takes about 15 to 20 minutes. All you need is besan (gram flour), the usual indian spices-herbs and bread.
INGREDIENTS :-
Step 1. In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves.
Step 2. Everything has to be finely chopped. Otherwise its difficult to manage medium chopped pieces of onions and tomatoes while frying the toast.
Step 3. Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.
Step 4. Add water. whisk to a medium consistency batter. There should be no lumps in the batter. Don't make thin batter.
Step 5. Slice the bread in two triangular or rectangular slices.
Step 6. Heat 1 tbsp oil for frying in a tava or frying pan.
Step 7. Dip the bread in the batter. with your hands, coat the bread evenly with the batter. Also place the chopped onions & tomatoes on the bread slices with your hands. Don't keep the bread too long in the batter as then the slice breaks.
Step 8. Place the batter coated bread slices on the tava. When the base is cooked and browned, flip and fry the other side.
Step 9. Flip and fry a couple of times to get even browning and cooking.
Step 10. Remove and serve the besan toasts immediately. Fry the remaining bread slices in the same way. You can add more oil if required while frying the remaining batch.
Step 11. Serve these bread besan toast plain or with tomato ketchup or coriander chutney.
(measuring cup used, 1 cup = 250 ml)
- 1 cup besan/gram flour
- 4 to 5 slices of bread (white, brown or whole wheat bread)
- 2 to 2.5 tbsp finely chopped onions
- 2 tbsp finely chopped tomatoes
- 1 or 2 green chilies, finely chopped (skip if making for kids)
- ¾ tsp finely chopped ginger/adrak
- 1.5 to 2 tsp finely chopped coriander leaves/dhania patta
- a pinch of asafoetida/hing
- ⅛ tsp turmeric powder/haldi
- ¼ tsp red chili powder/lal mirch powder
- 5 to 6 tbsp water or add as required to make a batter of medium consistency
- 1 or 2 tbsp oil for frying or as required
- salt as required
PROCEDURE :-
- 4 to 5 slices of bread (white, brown or whole wheat bread)
- 2 to 2.5 tbsp finely chopped onions
- 2 tbsp finely chopped tomatoes
- 1 or 2 green chilies, finely chopped (skip if making for kids)
- ¾ tsp finely chopped ginger/adrak
- 1.5 to 2 tsp finely chopped coriander leaves/dhania patta
- a pinch of asafoetida/hing
- ⅛ tsp turmeric powder/haldi
- ¼ tsp red chili powder/lal mirch powder
- 5 to 6 tbsp water or add as required to make a batter of medium consistency
- 1 or 2 tbsp oil for frying or as required
- salt as required
PROCEDURE :-
Step 1. In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves.
Step 2. Everything has to be finely chopped. Otherwise its difficult to manage medium chopped pieces of onions and tomatoes while frying the toast.
Step 3. Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.
Step 4. Add water. whisk to a medium consistency batter. There should be no lumps in the batter. Don't make thin batter.
Step 5. Slice the bread in two triangular or rectangular slices.
Step 6. Heat 1 tbsp oil for frying in a tava or frying pan.
Step 7. Dip the bread in the batter. with your hands, coat the bread evenly with the batter. Also place the chopped onions & tomatoes on the bread slices with your hands. Don't keep the bread too long in the batter as then the slice breaks.
Step 8. Place the batter coated bread slices on the tava. When the base is cooked and browned, flip and fry the other side.
Step 9. Flip and fry a couple of times to get even browning and cooking.
Step 10. Remove and serve the besan toasts immediately. Fry the remaining bread slices in the same way. You can add more oil if required while frying the remaining batch.
Step 11. Serve these bread besan toast plain or with tomato ketchup or coriander chutney.
