Gujarati Masala French Toast

Instructions

1. 1

   Prepare the Masala Batter

   • In a wide, shallow bowl, crack the 4 large eggs and whisk vigorously for 1 minute until they are light and frothy.
   • Add 2 tbsp of besan (chickpea flour) and whisk again, breaking up any lumps to form a smooth paste.
   • Gradually pour in 1/4 cup of milk while continuing to whisk to achieve a smooth, pourable batter consistency.
   • Stir in all the spices: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.25 tsp garam masala, 0.125 tsp hing, 0.75 tsp salt, and the optional 0.5 tsp sugar. Mix until everything is well combined.
2. 2

   Incorporate Vegetables

   • Add the finely chopped small onion, deseeded small tomato, 2 green chilies, and 2 tbsp of coriander leaves to the batter.
   • Stir well to ensure the vegetables are evenly distributed throughout the mixture.
3. 3

   Coat and Pan-Fry the Toast

   • Heat 1 tbsp of oil in a non-stick skillet or tawa over medium heat.
   • Take one slice of bread and dip it into the batter, allowing it to soak for about 10-15 seconds on each side. Ensure it's well-coated but not overly saturated.
   • Gently lift the coated bread slice, allowing any excess batter to drip off, and carefully place it on the hot pan.
   • Cook for 2-3 minutes on the first side, until the bottom is golden brown and crisp.
   • Flip the toast carefully and cook for another 2-3 minutes on the other side until it's cooked through and golden.
   • Repeat the process for the remaining 7 bread slices, adding more oil to the pan as needed for each batch.
4. 4

   Serve Hot

   • Remove the masala french toast from the pan and place it on a serving plate.
   • Serve immediately while hot with a side of tomato ketchup, green coriander chutney, or a hot cup of masala chai.