This savory treat is an absolute favorite among many, and by popular demand, I’ve created a vegan version of my beloved masala French toast. This version uses besan (gram flour), a pantry staple in Indian cuisine, to replace the traditional egg batter. The result is a deliciously spiced toast that’s perfect for breakfast, brunch, or even dinner.
What is Besan?
Besan, also known as gram flour, is finely ground flour made from chana dal or split brown chickpeas. It’s not only a gluten-free, protein-packed ingredient but also an essential element in various Indian dishes like pakoras, besan laddu, and besan chella (a savory vegan omelet). When mixed with water, it forms a batter that is a great substitute for eggs, offering an earthy, delicious flavor to dishes like this vegan French toast.
Why You’ll Love This Recipe:
- Quick & Easy: Ready in under 20 minutes.
- Healthy: A lighter alternative to traditional Indian bread pakora, with minimal oil.
- Flavorful: The perfect balance of spices, such as turmeric, garlic, ginger, and chilies, giving you a warm, comforting breakfast or snack.
- Versatile: Great for breakfast, lunch, or even a light dinner.
Tips for Perfect Masala French Toast:
- Use Day-Old Bread: Day-old, firm bread like Pepperidge Farm Hearty White or Arnold’s Rustic White works best for soaking up the batter.
- Finely Chop Ingredients: The finer the onions and chilies, the better they will stick to the bread.
- Whip Up the Batter: Prepare the batter in a wide bowl so it’s easy to dip the bread slices.
- Use a Non-Stick Pan: A non-stick skillet ensures the bread crisps perfectly. You can also use a cast iron skillet for added texture.
Step-by-Step Instructions:
- Prepare the Batter: In a wide mixing bowl, combine besan with half the water to create a smooth paste. Add the remaining water to achieve a flowy batter. Mix in salt, turmeric, garlic paste, ginger paste, green chilies, onions, and cilantro. If you like it extra spicy, add red chili flakes.
- Soak the Bread: Dip each slice of bread into the batter. Press gently with a spoon to ensure the bread absorbs the batter on both sides.
- Cook the Toast: Heat a non-stick skillet over medium heat and add 1 teaspoon of oil. Place the soaked bread slice on the skillet, and spoon some extra batter on top. Cook for 3-4 minutes until the bottom turns golden brown.
- Flip and Cook: Carefully flip the bread and cook for another 3-4 minutes. Add more oil if needed to crisp up the sides.
- Serve: Once both sides are golden, serve the toast hot with ketchup, green chutney, or sriracha sauce for an extra kick. Pair it with a cup of ginger chai or lemonade depending on the weather.
Storing:
Although best enjoyed immediately, you can store leftover masala French toast at room temperature for up to a day, or refrigerate for 2-3 days. Reheat on a stovetop for the best texture.
More Breakfast Ideas:
If you loved this vegan masala French toast, try these other delightful Indian breakfast options:
- Poha: A savory dish made from flattened rice, onions, potatoes, and warm spices.
- Thalipeeth: Savory Maharashtrian multigrain pancakes.
- Chutney Sandwich: A simple, iconic Bombay sandwich.
- Methi Thepla: Savory fenugreek flatbreads with sweet potatoes.
- Kale Parathas: A creative way to enjoy kale in Indian-style flatbreads.
- No Ferment Dosa: A quick and easy twist on the classic South Indian dosa.
This vegan masala French toast is the perfect way to spice up your mornings or add some variety to your meal prep. Enjoy it with your favorite sides and beverages for a truly satisfying experience!
Ingredients:
- ¼ cup besan (gram flour)
- ½ cup water
- ¼ cup red onion, finely diced
- 1 green chili, finely chopped
- 2 tablespoons cilantro, finely chopped
- ½ teaspoon kosher salt
- ¼ teaspoon ground turmeric
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- ¼ teaspoon red chili flakes (optional)
- Oil for cooking
- 2 slices hearty white bread (or firm bread of your choice)
Instructions:
- Prepare the Batter: In a wide mixing bowl, add besan and break any lumps. Add half of the water and mix to form a smooth paste. Add the remaining water to make a flowy batter. Stir in salt, turmeric, green chili, garlic paste, ginger paste, onions, and cilantro. Optionally, add red chili flakes for extra spice.
- Soak the Bread: Dip each slice of bread into the batter. Press gently to ensure the bread absorbs the batter on both sides.
- Cook the Toast: Heat a non-stick skillet over medium heat and add 1 teaspoon of oil. Place the soaked bread on the skillet, and spoon some extra batter on top. Cook for 3-4 minutes until the bottom side is golden brown.
- Flip and Cook: Carefully flip the bread and cook the other side for 3-4 minutes. Add more oil if needed for crisping.
- Serve: Once both sides are golden brown, serve hot with ketchup, green chutney, or sriracha sauce. Enjoy with a cup of ginger chai or lemonade.
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