Ingredients

• 1.5 cups gram flour/besan
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• ½ teaspoon cumin/jeera powder
• ¼ teaspoon garam masala
• ¼ teaspoon dry mango/amchoor
• salt to taste
• water as required
• 1 medium onion finely chopped
• 1 medium tomato finely chopped
• 1 green chili finely chopped
• 1 teaspoon ginger/garlic paste
• 2 tablespoons fresh coriander finely chopped
• 8 bread slices
• oil/ghee for cooking

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a large bowl add the gram flour, turmeric powder, red chilli powder, cumin powder, garam masala, salt, and dry mango powder.
2. Now add little water at a time to form a smooth batter with medium consistency, not too thick or thin.
3. Further add finely chopped onions, tomatoes, green chillies and coriander. Mix well.
4. Let the batter rest for 5 minutes.
5. To make the besan toast, dip a slice of bread in the prepared batter and make sure its well coated with both the sides.
6. Heat oil or ghee on a tawa and place the bread slice on it. On medium flame cook for 2-3 minutes from both sides or until they get a light golden colour and are completely cooked.
7. Similarly make the rest of the besan toast.
8. Cut them in the desired shape and serve immediately with tomato ketchup or chutney.

Recipe Notes

• Do not make a very thin batter else it wont stick to the bread easily.
• You can use any bread of your choice.
• Never cook them on high flame, else they will remain uncooked from the inside.

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