Besan Bread Recipe – Quick Indian-Spiced Pakora Style Toast

Last Updated on 4 months by Neha Deshmukh

Besan Bread Recipe – Quick Indian-Spiced Pakora Style Toast

Okay, let’s be real. Sometimes you just want something comforting, flavorful, and fast. This Besan Bread recipe is exactly that. It’s basically a pakora, but made with bread! I first stumbled upon this when I was craving something savory and didn’t want to deal with all the chopping for a traditional pakora. It’s become a weeknight staple ever since. You’ll love how easily it comes together and the incredible burst of Indian spices.

Why You’ll Love This Recipe

This isn’t your average toast. It’s crispy, savory, and packed with flavor. It’s a fantastic way to use up bread that’s a little past its prime, and it’s ready in under 20 minutes. Plus, it’s a fun twist on a classic Indian snack! If you love pakoras, you need to try this.

Ingredients

Here’s what you’ll need to whip up this delicious Besan Bread:

• 1 cup besan (gram flour) – about 100g
• 1 cup water – 240ml
• 1 red onion, finely chopped – about 100g
• 1 green chili, finely chopped (adjust to your spice preference)
• 2 tablespoons cilantro, chopped
• ½ teaspoon kosher salt (or to taste)
• ½ teaspoon ground turmeric
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• ¼ – ½ teaspoon red chili flakes (optional, for extra heat)
• Oil for cooking (vegetable, canola, or sunflower oil work well)
• 2 bread slices (white, wheat, or multigrain)

Ingredient Notes

Let’s talk ingredients!

• Besan: This is the star of the show! Besan is a flour made from ground chickpeas and is a fantastic source of plant-based protein. It’s a staple in Indian cooking, used for everything from pakoras to dhokla.
• Spice Levels: Traditionally, Indian snacks can have a good kick! Feel free to adjust the green chili and red chili flakes to your liking. My family prefers a milder version, so I usually stick to just the green chili.
• Oil for Authentic Flavor: While any neutral oil will work, using groundnut oil (peanut oil) will give you that authentic Indian street food flavor. It has a higher smoke point too, which is great for frying.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a wide mixing bowl, combine the besan with half the water. Whisk it really well to get a smooth paste. You don’t want any lumps!
2. Gradually add the remaining water, whisking continuously, until you have a nice, flowy batter. It should be similar in consistency to pancake batter.
3. Now, add the salt, turmeric, green chili, ginger-garlic paste, chopped onion, and cilantro to the batter. If you’re using red chili flakes, toss those in too. Mix everything together until it’s well combined.
4. Heat about ¼ inch of oil in a non-stick skillet over medium heat. You want the oil hot enough to fry, but not so hot that it burns the bread.
5. Dip a bread slice into the batter, making sure both sides are coated evenly. Gently press the bread into the batter to help it soak in. Flip it over to ensure full coverage.
6. Carefully place the battered bread into the hot oil. Cook for about 3-4 minutes per side, until it’s golden brown and crispy. Add a little extra oil around the edges while it’s frying – this helps it get extra crunchy!
7. Repeat with the remaining bread slice.
8. Place the cooked Besan Bread on a plate lined with paper towels to drain any excess oil. Serve warm!

Expert Tips

• Don’t overcrowd the skillet. Fry one slice of bread at a time for the best results.
• Make sure the oil is hot enough before adding the bread. If it’s not hot enough, the bread will absorb too much oil and become soggy.
• For extra crispiness, you can sprinkle a little besan on top of the bread while it’s frying.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy milk) to adjust the batter consistency if needed.
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread!
• Spice Level:
  • Mild: Omit the green chili and red chili flakes.
  • Medium: Use ½ a green chili and ¼ teaspoon of red chili flakes.
  • Hot: Use 1-2 green chilies and ½ – 1 teaspoon of red chili flakes.
• Quick Breakfast Variation: Add a sprinkle of cumin powder and a pinch of asafoetida (hing) to the batter for a savory breakfast treat. My friend, Priya, swears by this!

Serving Suggestions

Besan Bread is delicious on its own, but it’s even better with a side of chutney or sauce. Here are a few of my favorites:

• Mint-Cilantro Chutney
• Tamarind Chutney
• Tomato Ketchup (a classic!)
• Plain Yogurt

Storage Instructions

This is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What type of besan is best for this recipe? Any good quality besan will work. Look for a brand that’s finely ground and has a vibrant yellow color.
• Can I use stale bread for this recipe? Absolutely! This is a great way to use up bread that’s starting to get a little hard.
• How can I adjust the spice level? Easily! Just adjust the amount of green chili and red chili flakes.
• What is the best chutney to serve with Besan Bread? Mint-Cilantro Chutney is a classic pairing, but Tamarind Chutney also works beautifully.
• Can this batter be made ahead of time? Yes, 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.