Bombay Toast
A nostalgic Indian-style savory French toast made with bread dipped in a spiced gram flour and egg batter, then pan-cooked until golden. Quick, filling, and perfect with ketchup or chutney for breakfast or tea time.
For 4 servings
- prep · ~3 min
Chop the onion, chili, and coriander.
Finely chop the onion, green chili, and cilantro so they mix evenly into the batter and cling well to the bread.
- mix · ~4 min
Make the spiced batter.
1.Crack the eggs into a shallow bowl and whisk until smooth.2.Add chickpea flour and whisk again until mostly lump-free.3.Add onion, green chili, cilantro, turmeric powder, red chili powder, and salt.4.Stir in water a little at a time to make a medium batter that can coat the bread easily.TIPKeep the batter slightly thick so it coats the bread without turning soggy. - fry · ~5 min
Dip the bread and cook the first batch.
1.Heat 1 tbsp oil in a pan over medium heat.2.Dip 2 bread slices in the batter, coating both sides well.3.Place them on the pan and spoon a little extra batter with onion over the top if needed.4.Cook until the bottom is golden and set, about 2 to 3 minutes.TIPDo not soak the bread too long or it may break when lifted. - fry · ~3 min
Flip and cook until golden.
Flip the slices carefully and cook the second side for 2 to 3 minutes, pressing lightly so the center cooks through. Remove once both sides are golden with crisp edges.
- fry · ~5 min
Cook the remaining bread slices.
Add the remaining 1 tbsp oil and repeat with the last 2 bread slices until all 4 pieces are cooked and evenly golden.
- serve
Serve hot.
Serve Bombay Toast hot as it is or with ketchup or chutney on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a shallow bowl for dipping so the onion-studded batter coats the bread evenly on both sides.
- 2If the chickpea flour batter sits for a few minutes and thickens, loosen it with a spoonful of water before dipping.
- 3Keep the pan at medium heat; high heat browns the outside before the egg-and-besan center sets.
- 4After flipping, press lightly with a spatula so the middle cooks through and the edges turn crisp.
- 5Spoon some of the onion mixture on top of each slice in the pan so every bite gets the savory filling.
- 6Bombay Toast is best eaten right away, but you can hold cooked slices on a rack for a few minutes to keep them from steaming soft.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned or nonstick pan with just a light brushing of oil for a lighter version that still gets golden.
high proteinHigh-protein
Add one extra egg or slightly increase the chickpea flour for a heartier breakfast with more staying power.
vegetable loadedVegetable-loaded
Mix in very finely chopped capsicum, grated carrot, or spinach for extra texture and a more filling tea-time snack.
spicierSpicier
Increase green chili and red chili powder for a sharper, more chai-stall style heat.
egglessEggless
Skip the eggs and make a thicker besan batter with water; the result is closer to a quick bread pakora-style toast.
Why this is on our healthy list.
Protein-Rich Breakfast
Eggs and chickpea flour make this toast more satisfying than plain buttered bread and help it feel like a complete snack.
Includes Herbs and Aromatics
Onion, green chili, and cilantro add flavor as well as plant compounds that make the dish more nourishing than a plain toast.
More Filling Than Plain Toast
The egg-besan coating adds substance and can help keep hunger away longer than regular toast alone.
Frequently asked questions
The batter is likely too thin or the bread was soaked too long. Keep the batter medium-thick and dip quickly so the slices do not fall apart.
