Bread Besan Toast Made With Chickpea Flour Batter, Spicy Bread Besan Toast

How to make bread Besan toast recipe. Made with chickpea flour batter. We call this as eggless savory french toast. Serve as a snack or breakfast.

Bread besan toast is an extremely easy and quick breakfast recipe that can be put together in 15-20 minutes. Perfect for busy mornings or for a lazy Sunday breakfast. I send this for school snack box too. This recipe is simple where Bread is dipped in chickpea batter and toasted on a griddle. We call this as eggless savory french toast. Serve as a snack or breakfast. Here is how to do it.

Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add 3/4 cup of water and make a batter. Set aside.

Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.

Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted.

Toasting on low flame is essential so it browns evenly. The chickpea batter might burn if cooked on a very high flame. So take time to toast the bread.

Serve hot with green chutney .

• 1 cup Besan (chickpea flour)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• a big pinch of hing – asafoetida (optional)
• 3/4 cup water
• 1 onion, finely chopped
• 6 - 8 sprigs coriander leaves (cilantro), finely chopped
• 2 green chillies, finely chopped
• 5 cloves garlic, minced
• 5 - 6 slices bread

1. Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add 3/4 cup of water and make a batter. Set aside.
2. Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.
3. Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: Indian

• 1 cup Besan (chickpea flour)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon salt
• a big pinch of hing – asafoetida (optional)
• 3/4 cup water
• 1 onion, finely chopped
• 6 - 8 sprigs coriander leaves (cilantro), finely chopped
• 2 green chillies, finely chopped
• 5 cloves garlic, minced
• 5 - 6 slices bread

1. Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add 3/4 cup of water and make a batter. Set aside.
2. Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.
3. Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/bread-besan-toast/

Gobi Manchurian Recipe, Cauliflower Manchurian Recipe. Restaurant style Gobi Manchurian dry recipe with step by step pictures.

Gobi Manchurian is a favorite for everyone. Some one told me at a party, Gobi Manchurian is definitely not the real Chinese and asked whether it is south indian or north indian? Indo-Chinese was not acceptable. After a long debate we all agreed that Gobi Manchurian was just Indian. Truly, quintessentially Indian. Here is a nice home style Gobi Manchurian recipe.

Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

Take a big bowl and add in the corn flour, maida (all purpose flour), salt and red chilli powder. Add in the water and mix well to make a thick paste. Add in the cauliflower florets and mix well to coat. If the mixture looks very watery, add in a tablespoon of corn flour to the mixture and combine well to coat. Set aside.

Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot, drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets. When the Cauliflower is cooked (the bubbles have subsided), remove and drain on a paper napkin. Set aside.

Now for the sauce. Add in oil to a pan and add in the finely chopped garlic. I like to add a lot of garlic as I am a lover of garlic. Fry on a low flame until light brown.

Add in the diced onions, diced capsicum and finely chopped green chillies. Fry for a couple of minutes until soft. Next add in the soy sauce, vinegar, sugar and tomato ketchup. Add 1/4 cup of water and fry well till the sauce is cooked. Soy Sauce itself is salty. So no need for adding additional salt.

Make a slurry with corn flour and water. Add it to the pan. The sauce would immediately thicken up.

Add in the fried cauliflower and saute well so the sauce evenly coats the cauliflower. Switch off the flame and garnish with spring onions and coriander leaves. Serve hot.

• Measurements used 1 cup = 250 ml

For Blanching Cauliflower

• 1 litre Water
• 750 grams Cauliflower florets
• 1 teaspoon Turmeric
• 1 teaspoon Salt

For Frying Cauliflower

• 1/2 cup Maida (All purpose flour)
• 3/4 cup Corn Flour / Corn Starch
• 1 teaspoon Salt
• 1 teaspoon Red chilli powder
• 1/2 cup – 3/4 cup Water
• 500 ml Vegetable Oil to fry

For the Sauce

• 3 tablespoon Oil
• 4 tablespoon finely chopped Garlic ( 15 - 20 cloves garlic)
• 1 Onion, diced
• 1 Green Capsicum, diced
• 2 Green chillies, finely chopped
• 1 tablespoon Soy sauce
• 2 tablespoon Tomato ketchup
• 1 teaspoon Vinegar
• 1 teaspoon sugar
• 1/4 cup water
• 2 tablespoon Corn flour plus 1/4 cup water for slurry
• 2 sprigs coriander leaves, finely chopped
• 2 - 3 spring onion stalks, finely chopped

For Blanching Cauliflower

1. Cut the Cauliflower into florets and add it to a pan filled with water. Add a little turmeric and salt. Bring it to a boil. Once the water in the pan comes to a boil, switch off the flame and let it rest for 20 minutes. Drain the water. Set aside. This process gets rid of all impurities, dirt and minute worms that might be present.

For Frying Cauliflower

1. Take a big bowl and add in the corn flour, maida (all purpose flour), salt and red chilli powder. Add in the water and mix well to make a thick paste. Add in the cauliflower florets and mix well to coat. If the mixture looks very watery, add in a tablespoon of corn flour to the mixture and combine well to coat. Set aside.
2. Heat oil in a pan/kadai in high flame. High flame works well for frying Cauliflower. When the oil is hot drop in the Cauliflower florets one by one. Do not over crowd. Do not disturb the oil with the spatula for the first 2 minutes. Leaving it as such helps in the batter to nicely coat the florets. When the Cauliflower is cooked ( the bubbles have subsided), remove and drain on a paper napkin. Set aside.

For the Sauce

1. Add in oil to a pan and add in the finely chopped garlic. I like to add a lot of garlic as I am a lover of garlic. Fry on a low flame until light brown.
2. Add in the diced onions, diced capsicum and finely chopped green chillies. Fry for a couple of minutes until soft. Next add in the soy sauce, vinegar, sugar and tomato ketchup. Add 1/4 cup of water and fry well till the sauce is cooked.
3. Make a slurry with corn flour and water. Add it to the pan. The sauce would immediately thicken up.
4. Add in the fried cauliflower and saute well so the sauce evenly coats the cauliflower. Switch off the flame and garnish with spring onions and coriander leaves.
5. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 30 mins
• Cook Time: 30 mins
• Category: Appetizer
• Cuisine: Indian