Besan Bread Recipe – Indian-Spiced Vegetable Toast

Last Updated on 2 months by Neha Deshmukh

Besan Bread Recipe – Indian-Spiced Vegetable Toast

Introduction

Oh, Besan Bread! This is one of those recipes that just feels like home. I first stumbled upon this as a kid, watching my Dadi (grandmother) whip up a quick snack for us after school. It’s the perfect blend of comfort food and a little bit of spice, and honestly, it’s way easier to make than you might think. It’s basically Indian-spiced vegetable toast, and it’s seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

This Besan Bread is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s a fantastic way to use up leftover veggies. And most importantly, it’s bursting with flavour. It’s a delightful twist on a classic toast, bringing a little bit of India to your breakfast, snack time, or even a light lunch.

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 cup besan (gram flour) – about 180g
• ½ tsp turmeric powder – about 2g
• ½ tsp chilli powder – adjust to your spice preference, about 2g
• ½ tsp cumin powder – about 2g
• ½ tsp chaat masala – about 2g
• ¼ tsp pepper powder – about 1g
• ½ tsp salt – about 3g
• Approximately ¾ cup water – about 180ml (you might need a little more or less)
• ¼ cup chopped onion – about 30g
• ¼ cup chopped tomato – about 40g
• ¼ cup grated carrot – about 30g
• 2 tbsp chopped coriander – about 10g
• 1 finely chopped green chilli – adjust to your spice preference
• Bread slices – 4-6 slices (white or brown, your choice!)
• Butter – for toasting

Ingredient Notes

Let’s talk ingredients, because a few little things can make all the difference!

Besan (Gram Flour): The Heart of the Recipe
Besan is the star here! It gives the bread that lovely, slightly nutty flavour and a beautiful golden colour when cooked. Make sure yours is fresh for the best taste.

Spice Blend: Understanding Turmeric, Chilli Powder, and More
The spice blend is where the Indian flavour really shines. Turmeric adds colour and a subtle earthy flavour, while chilli powder brings the heat. Cumin and chaat masala add depth and complexity.

Regional Variations in Spice Levels
Spice levels vary hugely across India! Feel free to adjust the chilli powder to your liking. Some people even add a pinch of garam masala for extra warmth.

Vegetable Choices: Freshness and Texture
I love using onion, tomato, and carrot, but you can really get creative here. Finely chopped capsicum (bell pepper), spinach, or even peas would work beautifully. Just make sure they’re finely chopped so they cook through quickly.

Water: Achieving the Perfect Batter Consistency
The key is a smooth, lump-free batter. Add the water gradually, mixing as you go. You want a consistency similar to pancake batter – not too thick, not too runny.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the besan, turmeric, chilli powder, cumin powder, chaat masala, pepper powder, and salt. Give it a good mix to make sure everything is evenly distributed.
2. Now, slowly add water, a little at a time, while stirring continuously. You want to get rid of any lumps and create a smooth batter.
3. Stir in the chopped onion, tomato, carrot, coriander, and green chilli. This is where all the lovely texture and flavour come from!
4. Time to coat the bread! Dip each bread slice into the batter, making sure both sides are evenly coated. Don’t soak it for too long, or it will get soggy.
5. Heat a tawa (griddle) or frying pan over low-medium heat. Grease it lightly with butter.
6. Place the batter-coated bread slice onto the hot tawa. You can optionally sprinkle a few extra chopped vegetables on top for added crunch.
7. Cook for 1-2 minutes per side, until golden brown and crispy. Add more butter as needed for extra flavour and crispiness.
8. Serve hot with your favourite chutney or ketchup!

Expert Tips

A few little secrets to make your Besan Bread absolutely perfect:

Achieving the Perfect Crispy Texture
Low and slow is the key! Cooking on a lower heat allows the bread to cook through without burning, resulting in a beautifully crispy exterior.

Preventing a Soggy Batter
Don’t add all the water at once. Add it gradually and mix well. Also, don’t let the batter sit for too long before using it.

Adjusting Spice Levels to Your Preference
Don’t be afraid to experiment with the spices! Start with the amounts listed and adjust to your taste.

Variations

Let’s get creative!

Vegan Besan Bread
Simply use a vegan butter alternative for toasting.

Gluten-Free Besan Bread (Using Gluten-Free Bread)
This is a great option for those with gluten sensitivities. Just make sure to use a good quality gluten-free bread that holds its shape well.

Spice Level Adjustments: Mild, Medium, and Hot
* Mild: Reduce the chilli powder to ¼ tsp or omit it altogether.
* Medium: Use ½ tsp chilli powder.
* Hot: Increase the chilli powder to ¾ tsp or add a pinch of cayenne pepper.

Festival Adaptations: A Quick Breakfast or Snack for Celebrations
This is a fantastic quick snack to make during festivals like Diwali or Holi when you have guests coming and going.

Serving Suggestions

Besan Bread is delicious on its own, but here are a few ideas to take it to the next level:

• Serve with mint-coriander chutney, tamarind chutney, or your favourite ketchup.
• Pair it with a cup of chai (Indian tea) for the perfect afternoon snack.
• It’s also lovely with a side of raita (yogurt dip).

Storage Instructions

This is best enjoyed fresh! However, you can store leftover Besan Bread in an airtight container in the refrigerator for up to a day. Reheat in a pan or toaster to restore some of the crispiness.

FAQs

Got questions? I’ve got answers!

What type of besan works best for this recipe?
Any good quality besan will work, but I prefer using a fine-ground besan for a smoother batter.

Can I use whole wheat bread instead of white bread?
Absolutely! Whole wheat bread will give it a slightly nuttier flavour and a heartier texture.

How can I make the batter ahead of time?
You can make the batter up to a few hours in advance. Store it in the refrigerator and give it a good stir before using. You might need to add a splash of water to loosen it up.

What is the best chutney to serve with Besan Bread?
Mint-coriander chutney is a classic pairing, but tamarind chutney also works beautifully.

Can I bake this instead of cooking it on a tawa?
You can! Bake at 180°C (350°F) for about 10-12 minutes, flipping halfway through. It won’t be quite as crispy as tawa-cooked Besan Bread, but it’s still delicious.