Crispy besan bread toast on tawa: A simple, no-mess breakfast or evening snack ready in about 15 minutes. This recipe uses gram flour (besan), bread slices and a handful of common spices to create a crispy toast that resembles an egg omelet toast in flavor and texture.
I make this besan bread toast often. It is best served hot with tomato ketchup, schezwan sauce or a fresh coriander chutney.
For this recipe I used a non-stick tawa, sandwich bread slices, gram flour, a few spices and water to form the batter. A little oil is used to toast the bread on the pan; swap oil for ghee if you prefer a richer flavor. This version does not include vegetables, but finely chopped vegetables such as capsicum and grated carrot pair very well—add about 2 tablespoons each if you like.
For a perfect besan toast, the batter should be thick but still flow easily. When cooked you should see a thin, crisp besan layer coating the bread. Below is the detailed recipe and method.
PIN THIS!
More Indian Breakfast Recipes:
- Chutney Stuffed Ragi Idli
- Rava Upma
Recipe
Crispy Besan Bread Toast On Tawa | Besan Bread Toast
Print
Pin
Rate
Equipment
-
Tawa or skillet
Ingredients
- 4 bread slices sandwich bread
- 1 cup gram flour/ besan
- 2 tablespoon onion, finely chopped
- ½ teaspoon grated ginger
- ½ teaspoon green chilies, chopped (adjust to taste)
- 2 tablespoon fresh coriander leaves, finely chopped
- ¼ teaspoon salt
- 1 pinch hing / asafoetida
- 1 teaspoon Kashmiri red chili powder for color, not heat
- ⅓ teaspoon turmeric powder
- Water as required to make a thick flowing batter
- 2 tablespoon oil or ghee for frying
Instructions
Preparing the batter
-
In a large mixing bowl combine the besan with turmeric, red chili powder, hing and salt.
-
Gradually add water while whisking to form a smooth, thick yet pourable batter.
-
Stir in the finely chopped onion, coriander leaves, green chili and grated ginger. Adjust batter consistency so it coats and clings to the bread but still flows slightly.
Making the besan bread toast
-
Pour a little batter onto a plate and spread it thin. Place a slice of bread on top and press gently to adhere. Spoon some batter over the top and spread so all sides are coated.
-
Heat the tawa or skillet with oil or ghee over low to medium-low heat. Place the coated bread on the tawa and cook slowly so the besan layer sets and crisps without burning. Flip gently, brush a little oil on top and cook until both sides are golden and crisp, pressing lightly while cooking.
-
Repeat with the remaining slices.
-
Serve the besan bread toast hot with tomato ketchup or green chutney.
Nutrition Disclaimer:
Nutrition information is an estimate only. Actual values depend on the specific ingredients and brands you use. For precise nutrition data consult a registered dietitian or use a trusted nutrition calculator.