Gujarati Masala French Toast

Name: Gujarati Masala French Toast
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 4 slices bread (thick slices); 0.75 cup besan; 0.25 cup yogurt (plain, whisked); 0.5 cup water (to make a pourable batter); 1 pcs onion (small, finely chopped); 1 pcs tomato (small, finely chopped, seeds removed); 1 pcs green chili (finely chopped); 1 tsp ginger (grated); 2 tbsp coriander leaves (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp cumin seeds; 1 pinch asafoetida; 0.5 tsp salt; 2 tbsp oil (for shallow frying)

RATING

4.3/5(38)

TASTE SCORE

8/10

A savory Indian-style French toast made with bread dipped in a spiced gram flour and yogurt batter. It cooks up golden outside, soft inside, and makes a quick breakfast or tea-time bite with chutney or ketchup.

PREP

10m

COOK

12m

SERVES

1 PIECE

232 cal

SERVINGS

METHOD · 6 STEPS

prep · ~4 min
Chop the vegetables.
1.Finely chop the onion, tomato, green chili, and coriander leaves.
2.Grate the ginger.
3.Keep everything ready so the batter mixes quickly and evenly.
mix · ~4 min
Make the masala batter.
1.Add besan, yogurt, water, turmeric powder, red chili powder, cumin seeds, asafoetida, and salt to a bowl.
2.Whisk until smooth and lump-free.
3.Mix in the onion, tomato, green chili, ginger, and coriander leaves.
rest · ~5 min
Rest the batter for 5 minutes.
Let the batter stand briefly so the besan hydrates and the mixture thickens slightly. Stir once before dipping the bread.
fry · ~5 min
Dip the bread and cook the first batch.
1.Heat a little oil on a tawa or frying pan over medium heat.
2.Dip one bread slice into the batter and coat both sides well.
3.Place it on the hot pan and cook until the bottom is golden, about 2 to 3 minutes.
4.Flip and cook the second side until golden and cooked through, about 2 minutes more.
TIPKeep the heat medium so the besan cooks through without burning the outside.
fry · ~7 min
Cook the remaining slices.
Repeat with the remaining bread slices, adding the rest of the oil as needed. Cook each slice until both sides are golden with crisp edges.
serve
Serve hot.
Serve the Gujarati Masala French Toast hot as it is or with chutney or ketchup on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use slightly stale thick bread so it absorbs the besan-yogurt batter without turning mushy.
2
Remove tomato seeds as written; extra moisture can make the batter watery and the toast soggy.
3
Resting the batter for 5 minutes is important because besan thickens as it hydrates.
4
Stir the batter before every dip so the chopped onion, chili, and coriander stay evenly distributed.
5
Cook on medium heat only; besan needs time to lose its raw taste before the outside darkens.
6
Spread a few onion bits from the bowl onto each slice after placing it on the pan for better coverage.
7
Serve immediately off the tawa for the best contrast of crisp edges and soft center.

RECIPE VARIATIONS

Adapt it for your goals.

cheese stuffed

Cheese-stuffed

Sandwich a thin layer of grated cheese between two battered slices for a richer, kid-friendly tea-time version.

no onion no garlic

No-onion-no-garlic

Skip onion and add extra coriander, green chili, and a little grated carrot for a satvik-friendly variation.

vegan

Vegan

Replace yogurt with a plant-based curd or a little extra water plus lemon juice to keep the batter tangy and dairy-free.

high fiber

High-fiber

Use whole wheat or multigrain bread to make the toast more filling while keeping the same savory masala profile.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein from Besan

Chickpea flour adds plant protein and makes this breakfast more sustaining than plain toast.

✓

Fermented Dairy Goodness

Yogurt brings tang, some protein, and a creamy texture that balances the earthiness of besan.

✓

Vegetable-Boosted Breakfast

Onion, tomato, green chili, ginger, and coriander add freshness and small amounts of beneficial plant compounds.

QUESTIONS?

Frequently asked questions

The batter was likely too thin, the tomato too watery, or the bread too soft. Use thick slices, remove tomato seeds, and keep the batter pourable but not runny.