Besan Toast 5 Ways - Gram Flour Toast

Besan Toast is a popular and tasty quick 20 minutes breakfast or tea-time snack recipe where bread slices are coated with besan batter and then toasted.

Recipe Source Link:https://www.mygingergarlickitchen.com/besan-toast-5-ways-gram-flour-toast/

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RECIPE INGREDIENTS

» For Potato Filling (Aloo Masala) //

• 4 medium potatoes, peeled & boiled
• 1/2 teaspoon cumin seeds (jeera)
• 1 teaspoon green chilies, chopped
• 1/4 teaspoon garam masala powder
• 1 1/2 teaspoon amchoor powder (dried mango powder)
• 1 teaspoon chaat masala powder
• 1/2 teaspoon red chili powder or to taste
• 1 1/2 teaspoon fennel seeds (saunf), optional
• 1 teaspoon black salt or regular salt to taste
• 1 tablespoons coriander (cilantro) leaves, chopped
• 2-3 tablespoons onion, finely chopped

» Ingredients For Besan (Gram Flour) Batter //

• 2 cups gram flour(besan)
• 1 teaspoon carom seeds (ajwain)
• 1/2 teaspoon turmeric powder (haldi powder)
• 1 teaspoon red chili powder (lal mirch powder)
• salt, to taste
• 1 teaspoon green chilies, chopped
• 1 medium-sized onion, finely chopped
• 1 large-sized tomato, finely chopped (or grated)
• 2 tablespoon coriander leaves, chopped

» Ingredients For Besan Toast //

• 10 Bread slices, , I have used vegan and gluten free (2 for besan bread pakora toast, and 2 slices each for other 4 versions)
• Oil or ghee for cooking

» Other Ingredients //

• 1 tablespoon green coriander chutney
• 2 cheese slices

» For Serving //

• Coriander chutney
• Masala chai

RECIPE INSTRUCTIONS

» Make Besan Batter //

1. In a large mixing bowl mix besan, salt, carom seeds, turmeric powder, red chili powder, green chilies, chopped coriander leaves, chopped onions, and chopped tomatoes.
2. Add water little by little and whisk to make a smooth and lump-free thick flowing consistency batter. I use 1 cup water for 2 cups besan, but this amount may vary due to the different varieties of gram flour. You just need to keep in mind that the batter is not thin, or otherwise the bread slices would turn soggy.
3. At this point, you can taste the batter to check the seasonings. Adjust seasonings according to your tastebuds. Keep this besan batter aside.

» Make Potato Masala (Aloo Masala) Stuffing //

1. To make the potato stuffing, add boiled & peeled potatoes to a mixing bowl.
2. Also add cumin seeds, green chilies, garam masala powder, amchoor powder, chaat masala powder, red chili powder, fennel seeds, black salt, and mix well to combine.
3. After that, add chopped coriander leaves, and chopped onions and mix well again.
4. Potato Masala Stuffing is ready for Bread Pakora Toast and Bread Masala Toast. Keep it aside.

» Besan Toast //

1. Heat the non-stick pan over medium-low heat. Brush the pan with a few drops of oil.
2. Dip the bread slice completely in the batter to coat.
3. Remove the bread from the batter and shake off excess batter. You can also choose to spread batter only on the one side.
4. When the pan is hot enough, place the battered bread on the hot pan and cook on medium heat for 3 minutes or until golden and crisp.
5. After 2-3 minutes, brush the pan with some oil and flip the bread.
6. Cook for about 2-3 minutes or until cooked and crispy. Then using the tongs lift the bread and cook on from all the sides.
7. Remove from the pan and cut into triangles or in desired shapes. Repeat the same with the other bread slice.
8. Serve hot immediately with green chutney.

» Besan Chutney Toast //

1. Heat the non-stick pan over medium-low heat. Drizzle the pan with a few drops of oil.
2. Smear green chutney on 2 bread slices.
3. Dunk the bread slice completely in the batter to coat.
4. Remove the bread from the batter and shake off excess batter.
5. When the pan is hot enough, place the battered bread on the hot pan and cook on medium heat for 3 minutes or until golden and crisp.
6. After 2-3 minutes, brush the pan with some oil and flip the bread.
7. Cook for about 2-3 minutes or until golden and cooked through. Next, using the tongs lift the bread and cook on from all the 4 sides.
8. Remove from the pan and cut into halves. Repeat the same with the other chutney smeared bread slice.
9. Serve hot immediately with chutney or ketchup.

» Besan Cheese Toast //

1. Heat the non-stick pan over medium-low heat. Drizzle the pan with a few drops of oil.
2. Place 2 cheese slices on 2 bread slices.
3. Take 1 bread slice and carefully cover it with the batter. You need to coat it entirely.
4. Carefully remove the bread from the batter and shake off excess batter.
5. When the pan is hot enough, place the battered bread on the hot pan and cook on medium heat for 2-3 minutes or until golden and cooked.
6. After 2-3 minutes, brush the pan with some oil and flip the bread.
7. Cook for about 2-3 minutes or until golden and cooked through. Next, using the tongs lift the bread and cook on from all the 4 sides.
8. Remove from the pan and cut Besan Cheese Toast into halves. Repeat the same with other cheese placed bread slice.
9. Serve hot immediately with chutney or ketchup.

» Besan Bread Pakora Toast //

1. Spread about 2 tablespoons of potato masala evenly on a bread slice.
2. Cover the masala smeared bread with other slice and press it well.
3. Heat a pan over medium heat and brush with oil.
4. Dip the stuffed bread fully in the batter. Remove it from the batter and shake off excess batter.
5. When the pan is hot, place the battered bread on the hot pan and cook on medium heat for 3 minutes or until cooked and golden.
6. After 3 minutes, brush the pan with some oil and flip the bread.
7. Cook for about 3 minutes or until golden and cooked through. Next, using the tongs lift the bread and cook on from all the 4 sides.
8. Remove from the pan and cut Besan Bread Pakora Toast into triangles.
9. Serve hot immediately with chutney or ketchup.

» Besan Masala Toast //

1. Spread about 2 tablespoons of potato masala evenly on 2 bread slices.
2. Heat a pan over medium heat and brush with oil.
3. Dip the masala smeared bread in the batter. Remove it from the batter and shake off excess batter.
4. When the pan is hot, place the battered bread on the hot pan and cook on medium heat for 2-3 minutes or until cooked and golden.
5. After 2-3 minutes, brush the pan with some oil and flip the bread.
6. Cook for about 2-3 minutes or till it turns golden and crispy. Next, using the tongs lift the bread and cook on from all the 4 sides.
7. Remove from the pan and cut Besan Bread Pakora Toast into triangles. Repeat with the other masala covered bread slice.
8. Serve hot with Coriander chutney and chai.

RECIPE NOTES

1. For additional flavoring, you can slightly dry roast besan before making the batter.
2. You can also add 1 tablespoon of rice flour, semolina (suji), or cornflour to the batter to make the toasts crispier.
3. In the besan batter, you can replace chopped onions with finely chopped spring onions.
4. For a perfect cover, the batter should be neither too thick nor too thin. The consistency of the batter must be thick flowing. So while making the batter, always add water little by little. This way you prevent the batter from turning it watery.
5. For an added taste, you can add 1 teaspoon of ginger garlic paste.