Jodhpuri Egg Toast

Name: Jodhpuri Egg Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 3 pcs egg; 8 slices white bread (large, edges trimmed); 1 cup besan; 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 pcs tomato (small, finely chopped); 3 tbsp coriander leaves (finely chopped); 1 inch ginger (grated); 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch chaat masala; 0.5 tsp salt; 4 tbsp oil (for shallow frying); 1 tbsp lemon juice

RATING

4.4/5(62)

TASTE SCORE

8/10

Golden, crispy bread slices dipped in a spiced gram flour batter, pan-fried to perfection, then topped with a fluffy egg mixture. This Jodhpuri street food classic is a savory, satisfying breakfast that comes together in minutes and pairs beautifully with mint chutney.

PREP

10m

COOK

15m

SERVES

2 PIECES

438 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prep the bread and vegetables.
1.Trim the edges off all 8 bread slices with a sharp knife.
2.Finely chop the onion, tomato, green chilies, and coriander leaves.
3.Grate the ginger and set all vegetables aside.
mix · ~3 min
Make the gram flour batter.
1.In a bowl, combine the besan with half the salt, red chili powder, turmeric powder, and cumin powder.
2.Gradually add 3/4 cup water while whisking to make a smooth, lump-free batter.
3.The batter should be spreadable but not too runny — like pancake consistency.
TIPA thin batter won't coat the bread properly; thick batter turns doughy. Aim for flowing-ribbon consistency.
mix · ~3 min
Prepare the egg topping mixture.
1.Crack 3 eggs into a separate bowl and whisk well until frothy.
2.Add the chopped onion, tomato, green chilies, ginger, and coriander leaves.
3.Season with the remaining salt, garam masala, and chaat masala. Mix well.
fry · ~2 min
Cook the besan-coated bread on one side.
1.Heat 1 tablespoon oil on a tawa over medium heat.
2.Dip one bread slice into the besan batter, coating one side evenly.
3.Place it batter-side down on the tawa and cook for 1-1.5 minutes until golden spots appear.
TIPPress gently with the spatula for the first few seconds — it helps the batter stick and cook evenly.
fry · ~2 min
Top with egg mixture and flip.
1.Spoon 2 tablespoons of the egg mixture evenly over the bare top side of the bread while it cooks.
2.Quickly flip the slice so the egg side lands flat on the tawa.
3.Cook for another 1.5-2 minutes until the egg is set and golden underneath.
TIPFlip decisively in one motion — hesitation causes the egg to slide off. Use a flat spatula and support from above with your fingers if needed.
fry · ~10 min
Finish cooking and repeat.
1.Flip once more and cook the batter side for an additional 30 seconds to ensure both sides are crisp.
2.Remove from the tawa and place on a plate.
3.Repeat with remaining bread slices, adding a teaspoon of oil per batch as needed.
TIPWipe the tawa clean between batches; burnt batter bits stick to the next slice and taste bitter.
garnish · ~1 min
Finish with lemon and chaat masala.
1.Drizzle lemon juice lightly over the hot egg toasts.
2.Sprinkle a pinch of chaat masala on top for extra tang.
serve
Serve immediately with mint chutney or tomato ketchup.
Cut each toast diagonally into triangles if desired. Serve hot while the exterior is crisp and the egg topping is tender.
TIPThese toasts lose their crunch as they sit; serve straight off the tawa for the best texture.

PRO TIPS

What to keep in mind.

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

1
Trim bread edges evenly so the besan batter adheres without peeling off during frying.
2
Whisk besan batter until completely lump-free; a smooth batter ensures even coating and crispiness.
3
Cook on medium heat — too high burns the besan layer before the egg sets, too low makes it greasy.
4
Do not overload the egg mixture on the bread; 2 tablespoons per slice keeps the topping tender without sliding off.
5
Wipe the tawa clean between batches to prevent burnt besan bits from sticking to the next toast.
6
Serve immediately after cooking; these toasts lose their signature crunch within minutes off the heat.

RECIPE VARIATIONS

Adapt it for your goals.

Cheese Lover's

Sprinkle 1 tablespoon of grated mozzarella or processed cheese over the egg mixture before flipping — the melted cheese adds a gooey, indulgent layer that pairs beautifully with the spicy besan crust.

High Protein

High-Protein

Add 2 tablespoons of crumbled paneer or tofu to the egg mixture for extra protein and a creamy texture, making this breakfast more satiating.

Jain (No Onion Garlic)

Jain (No Onion-Garlic)

Skip the onion and replace with grated raw banana (kela) or chopped bottle gourd (lauki) mixed with a pinch of asafoetida (hing) to retain moisture and bulk without using onion or garlic.

Vegan

Replace eggs with a chickpea flour omelet (besan chilla) batter — spread a thin layer over the besan-coated bread and cook until golden; use plant-based oil for the same crisp texture.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Chickpea Flour Rich in Fiber

Besan (chickpea flour) provides soluble fiber that supports healthy digestion and helps maintain stable blood sugar levels.

✓

Eggs for High-Quality Protein

Eggs supply complete protein with all essential amino acids, supporting muscle repair and keeping you full longer.

✓

Antioxidant Spices

Turmeric, cumin, and ginger offer anti-inflammatory and antioxidant properties, adding a protective boost to this street food.

✓

Low-Sugar Breakfast Option

This savory toast contains no added sugar, making it a balanced choice for managing energy levels throughout the morning.

QUESTIONS?

Frequently asked questions

Your batter may be too thin — it should have a flowing-ribbon consistency like pancake batter. Also, press the slice gently with a spatula after placing it on the tawa to help the batter adhere.