Marwari French Toast with Masala Chai

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, whisk together the besan, turmeric powder, red chili powder, garam masala, ajwain, hing, and salt. Breaking up any lumps is key.
   • Add the curd and ginger paste, and whisk again to form a thick paste.
   • Gradually pour in water while whisking continuously to create a smooth, lump-free batter. The ideal consistency is like a thick pancake batter—it should coat the back of a spoon without being too runny.
2. 2

   Incorporate Vegetables

   • To the prepared batter, add the finely chopped onion, tomato, green chilies, and coriander leaves.
   • Mix gently until all the vegetables are evenly distributed throughout the batter. Let the batter rest for 2-3 minutes.
3. 3

   Shallow-Fry the Toast

   • Heat a non-stick tawa or flat pan over medium heat. Once hot, add about 1 teaspoon of ghee and spread it evenly.
   • Take one slice of bread and dip it into the besan batter. Quickly coat both sides, ensuring you don't let it soak for more than 5-10 seconds.
   • Carefully lift the coated bread slice, allowing any excess batter to drip off, and place it on the hot tawa.
   • Cook for 2-3 minutes on the first side, or until the bottom is golden brown and crisp. Press down gently with a spatula for even cooking.
   • Drizzle a little more ghee on top and around the edges, then flip the toast. Cook the other side for another 2-3 minutes until it's also golden brown and the besan is fully cooked.
4. 4

   Repeat and Serve

   • Remove the cooked toast from the pan and place it on a wire rack to maintain crispiness.
   • Repeat the process with the remaining bread slices, adding more ghee to the pan as needed for each toast.
   • Once all toasts are cooked, you can cut them diagonally in half.
   • Serve immediately while hot with mint-coriander chutney, tamarind chutney, or tomato ketchup.