Besan Bread Recipe – Indian-Spiced Vegetable Pakora Toast

Neha DeshmukhRecipe Author
Ingredients
6 slices
Person(s)
  • 5 count
    bread slices
  • 1 cup
    besan flour
  • 0.25 cup
    onion
  • 2 tablespoon
    capsicum
  • 1 tablespoon
    carrot
  • 1 tablespoon
    ginger garlic paste
  • 0.25 teaspoon
    ajwain
  • 1 pinch
    turmeric powder
  • 0.5 teaspoon
    red chilli powder
  • 1 tablespoon
    coriander leaves
  • 1 to taste
    salt
  • 1 as needed
    water
  • 1 for toasting
    oil
Directions
  • Prepare bread slices and set aside. In a mixing bowl, combine besan (gram flour), chopped onion, capsicum, grated carrot, ginger-garlic paste, ajwain (carom seeds), turmeric powder, red chili powder, coriander leaves, and salt.
  • Gradually add water while mixing to create a thick batter with a pancake-like consistency.
  • Heat a dosa tawa (griddle) and grease with oil or butter. Dip bread slices in the batter to coat both sides evenly.
  • Immediately transfer the coated bread to the hot tawa. Cover and cook for 2-3 minutes on medium heat.
  • Uncover, drizzle oil on top, and flip carefully using a spatula. Press gently and cook until golden brown on both sides.
  • Repeat the process with the remaining slices. Serve hot with chutney or ketchup.
Nutritions
  • Calories:
    149 kcal
    25%
  • Energy:
    623 kJ
    22%
  • Protein:
    7 g
    28%
  • Carbohydrates:
    24 mg
    40%
  • Sugar:
    4 mg
    8%
  • Salt:
    774 g
    25%
  • Fat:
    2 g
    20%

Last Updated on 4 months by Neha Deshmukh

Besan Bread Recipe – Indian-Spiced Vegetable Pakora Toast

Introduction

Okay, let’s be real – sometimes you just want something comforting, quick, and bursting with flavour. This Besan Bread recipe is exactly that! It’s basically a spiced-up version of toast, inspired by the deliciousness of pakoras, and it’s become a total favourite in my house. I first made this when I was craving something savoury and didn’t want to spend hours in the kitchen. It’s perfect for a quick breakfast, a satisfying snack, or even a light lunch. You won’t believe how good simple ingredients can taste together!

Why You’ll Love This Recipe

This Besan Bread isn’t just tasty; it’s a winner for so many reasons. It’s incredibly easy to make – seriously, even beginner cooks can nail it. It’s a fantastic way to use up leftover bread and veggies. And the best part? It’s packed with flavour thanks to the aromatic spices. Plus, it’s a fun twist on traditional Indian snacks!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

  • 5-6 bread slices
  • 1 cup besan flour (gram flour) – about 100g
  • ¼ cup finely chopped onion – about 30g
  • 2 tablespoons finely chopped capsicum (bell pepper) – about 15g
  • 1 tablespoon grated carrot – about 10g
  • 1 tablespoon ginger garlic paste
  • ¼ teaspoon ajwain (carom seeds)
  • A pinch of turmeric powder – about ¼ tsp
  • ½ teaspoon red chilli powder (adjust to taste)
  • 1 tablespoon chopped coriander leaves
  • Salt to taste
  • Water as needed – about ½ – ¾ cup
  • Oil/butter for toasting

Ingredient Notes

Let’s talk ingredients! Using good quality besan flour is key – it’s the star of the show. Besan is a protein powerhouse and a staple in Indian cooking, used for everything from pakoras to dhokla.

Ajwain is another little gem. These tiny seeds aren’t just about flavour; they’re also known for their digestive benefits. A little goes a long way!

Feel free to get creative with the veggies. I’ve used onion, capsicum, and carrot here, but you can easily add finely chopped spinach, peas, or even potatoes. My aunt always adds a little grated zucchini – it’s delicious! Regional variations often include finely chopped green chillies for extra heat, or even a sprinkle of chaat masala for a tangy kick.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. First, gather your bread slices and set them aside. Any bread will work, but I prefer a slightly thicker slice.
  2. In a mixing bowl, combine the besan flour, chopped onion, capsicum, grated carrot, ginger garlic paste, ajwain, turmeric powder, red chilli powder, coriander leaves, and salt.
  3. Now, gradually add water while mixing. You want to create a thick batter – think pancake consistency. Not too runny, not too thick!
  4. Heat a dosa tawa (griddle) or a flat non-stick pan over medium heat. Grease it lightly with oil or butter.
  5. Dip each bread slice into the batter, making sure both sides are coated evenly. Don’t soak it for too long, or it’ll get soggy.
  6. Immediately transfer the coated bread to the hot tawa. Cover and cook for about 2 minutes.
  7. Uncover, drizzle a little more oil or butter on top, flip carefully with a spatula. Press gently and cook until golden brown and crispy on both sides.
  8. Repeat the process with the remaining bread slices.
  9. Serve hot with your favourite chutney or ketchup!

Expert Tips

  • Don’t overcrowd the tawa. Cook the bread slices in batches for even cooking.
  • If the batter is too thick, add a splash of water. If it’s too thin, add a tablespoon of besan flour.
  • For extra crispiness, cook on medium-high heat, but keep a close eye to prevent burning.

Variations

This recipe is super adaptable! Here are a few ideas:

  • Vegan Adaptation: Simply use plant-based butter or oil for toasting.
  • Gluten-Free Adaptation: Use gluten-free bread and ensure your besan flour is certified gluten-free.
  • Spice Level: Adjust the amount of red chilli powder to your liking. My friend loves to add a pinch of cayenne pepper for an extra kick!
  • Festival Adaptation: This makes a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. It’s light, flavourful, and perfect for offering to guests. My family always makes a big batch for these occasions.

Serving Suggestions

Besan Bread is delicious on its own, but it’s even better with a side of chutney! I love serving it with mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup. A dollop of yogurt also works beautifully.

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to a day. Reheat in a toaster or on a tawa to regain some of the crispiness.

FAQs

  1. Can I use whole wheat bread for this recipe?
    Absolutely! Whole wheat bread works just as well. It will give the Besan Bread a slightly nutty flavour.
  2. What is the best chutney to serve with Besan Bread?
    Mint-coriander chutney is a classic pairing, but tamarind chutney or even a spicy mango chutney would be amazing.
  3. Can I make the batter ahead of time? How should I store it?
    Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a little water to thin it out before using.
  4. My Besan Bread is soggy. What am I doing wrong?
    Make sure your batter isn’t too runny and that you’re not soaking the bread for too long. Also, ensure the tawa is hot enough before adding the bread.
  5. Can I air fry this instead of pan-frying?
    Yes, you can! Preheat your air fryer to 180°C (350°F). Lightly spray the coated bread slices with oil and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
Images