Ingredients

• 4 bread slices (white or brown)
• ½ cup besan (gram flour)
• ½ cup water (adjust as needed)

• 2 tbsp onion, finely chopped
• 2 tbsp capsicum, finely chopped
• 1 tbsp coriander leaves, chopped
• 1 green chilli, finely chopped

• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp cumin powder
• Salt to taste
• Oil for shallow frying

Instructions

1. Prepare the Batter: In a bowl, add besan, turmeric, red chilli powder, cumin powder, and salt. Mix well and slowly add water to make a smooth, medium-thick batter.
2. Add Vegetables: Add chopped onion, capsicum, green chilli, and coriander leaves to the batter. Mix evenly so the vegetables are well coated.
3. Heat the Pan: Heat a flat pan or tawa on medium flame and add a little oil, spreading it evenly.
4. Coat the Bread: Dip each bread slice into the batter, coating both sides evenly. Do not soak for too long to avoid soggy toast.
5. Place on Tawa: Carefully place the coated bread on the hot pan. Cook on medium heat for even browning.
6. Flip & Cook: Drizzle a few drops of oil around the edges and flip the toast. Cook until both sides turn golden and crisp.
7. Adjust Crispiness: Press gently with a spatula to ensure even cooking, especially around the edges.
8. Serve: Serve hot vegan French toast with green chutney or tomato ketchup for best taste.

Why You’ll Love This Recipe

• 100% egg-free and dairy-free
• Quick breakfast ready in minutes
• Uses basic Indian pantry ingredients
• Crispy, spicy, and filling
• Perfect for kids and adults alike

Common Mistakes

• Making batter too thin
• Cooking on high flame
• Soaking bread for too long
• Skipping oil completely

Variations

Cheesy Vegan: Add nutritional yeast or vegan cheese.
South Indian: Add curry leaves and a pinch of hing.
High Protein: Mix some tofu crumble into the batter.

Personal Note

This vegan masala toast is something I often make when I want a quick yet comforting breakfast. It reminds me of school mornings when my mother would make savoury toasts instead of sweet ones. Simple, spicy, and deeply satisfying—this recipe never fails.