Besan Bread Recipe – Crispy Indian Pakora Toast with Ajwain

Last Updated on 4 months by Neha Deshmukh

Besan Bread Recipe – Crispy Indian Pakora Toast with Ajwain

Hey everyone! If you’re anything like me, you love a good snack. And this Besan Bread? It’s seriously addictive. I first stumbled upon this recipe years ago, looking for a way to use up some leftover bread, and it quickly became a family favorite. It’s basically a crispy, savory Indian-spiced toast that’s way more exciting than your average slice. Think pakora, but with bread! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Besan Bread is the perfect blend of comfort food and Indian flavors. It’s unbelievably easy to make, ready in under 20 minutes, and requires minimal ingredients. Plus, it’s incredibly versatile – you can adjust the spice level, add fillings, and serve it with your favorite chutney. Honestly, it’s a guaranteed crowd-pleaser!

Ingredients

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

• 1 cup besan (gram flour) – about 100g
• ½ teaspoon carom seeds (ajwain)
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder (adjust to your spice preference!)
• Salt to taste
• 1-2 green chilies (chopped)
• 2 tablespoons cilantro (chopped)
• 6-8 bread slices
• Oil or butter for toasting

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference!

Besan (Gram Flour) – The Heart of the Recipe

Besan is the star here! It gives the bread that lovely, crispy coating and authentic Indian flavor. Make sure yours is fresh – it should smell nutty and not at all stale.

Ajwain (Carom Seeds) – A Unique Digestive Spice

Ajwain is a little seed that packs a punch! It has a slightly peppery, thyme-like flavor and is amazing for digestion. It’s a classic in Indian snacks, and really elevates this recipe.

Spice Level Customization

Don’t be shy with the chili powder! I like a little kick, but you can easily adjust it to your liking. Start with ½ teaspoon and add more if you’re feeling brave.

Bread Choice – Regional Variations & Freshness

You can use any bread you like, but I find slightly thicker slices hold up best. White bread is traditional, but whole wheat or even multigrain work beautifully. Day-old bread is actually ideal – it absorbs the batter better and gets extra crispy.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Prepare the batter: In a bowl, combine the besan, ajwain, turmeric powder, red chili powder, salt, chopped green chilies, and cilantro. Gradually add water, mixing until you get a thick, flowing consistency. It shouldn’t be too runny, or the bread will get soggy.
2. Heat the pan: Heat a non-stick pan over medium heat. Lightly grease it with oil or butter.
3. Dip and toast: Dip each bread slice into the besan batter, making sure both sides are evenly coated.
4. Cook to perfection: Place the batter-coated bread onto the hot pan and toast for 2-3 minutes per side, or until golden brown and crispy.
5. Cut and serve: Cut the Besan Bread into triangles or squares. Serve immediately with your favorite chutney or ketchup!

Expert Tips

A few little things to help you nail this recipe:

• Achieving the Perfect Crispy Texture: Don’t overcrowd the pan! Cook the bread in batches to ensure even cooking and maximum crispiness.
• Batter Consistency – Getting it Just Right: The batter should coat the bread nicely without being too thick or too thin. If it’s too thick, add a little more water. If it’s too thin, add a tablespoon of besan.
• Preventing Soggy Bread: Don’t let the batter-coated bread sit for too long before cooking. Cook it immediately for the best results.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

Vegan Besan Bread

Simply use oil instead of butter for toasting.

Gluten-Free Besan Bread (Bread Alternatives)

Use your favorite gluten-free bread slices.

Spice Level Adjustments – Mild to Spicy

Adjust the amount of red chili powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.

Festival Adaptations – A Quick Snack for Celebrations

This is a fantastic snack to have ready during festivals like Diwali or Holi. It’s quick, easy, and always a hit!

Stuffing Variations – Potato, Cheese, and More

My kids love when I add a layer of mashed potato or cheese between two bread slices before dipping them in the batter. It takes it to a whole new level!

Serving Suggestions

Besan Bread is best enjoyed hot and fresh. It pairs perfectly with:

• Mint chutney
• Tamarind chutney
• Tomato ketchup
• A cup of chai (tea)

Storage Instructions

Honestly, this is best eaten immediately. But if you have leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispiness, but still taste delicious! Reheating in a dry pan can help restore some of the crunch.

FAQs

Let’s answer some common questions:

What type of besan is best for this recipe?

Any good quality, fresh besan will work. I usually use the standard, pale yellow besan.

Can I make the batter ahead of time?

You can, but it’s best to use it within an hour or so. The batter tends to thicken as it sits.

How can I prevent the bread from becoming oily?

Make sure your pan is hot enough and don’t use too much oil. Also, don’t overcrowd the pan.

What chutneys pair best with Besan Bread?

Mint chutney and tamarind chutney are classic pairings. But honestly, any chutney you love will work!

Is ajwain essential for this recipe, or can I substitute it?

Ajwain adds a unique flavor, but if you don’t have it, you can substitute with a pinch of dried oregano or thyme. It won’t be quite the same, but still tasty!

So there you have it! A super simple, super delicious Besan Bread recipe that’s sure to become a new favorite. Give it a try and let me know what you think in the comments below! Happy cooking!