Marwari Masala French Toast
This savory Rajasthani-style French toast is made with bread dipped in a spiced gram flour and yogurt batter, then cooked until crisp outside and soft inside. It makes a quick, filling breakfast with chai or chutney.
For 4 servings
- prep
Chop the vegetables and set out the bread.
Finely chop the onion, green chili, and coriander leaves. Keep the bread slices ready so they can be dipped and cooked right away.
- mix · ~4 min
Make the masala batter.
1.Add chickpea flour and yogurt to a bowl.2.Pour in water little by little and whisk until smooth and lump-free.3.Mix in onion, green chili, coriander leaves, cumin seeds, red chili powder, turmeric powder, asafoetida, and salt.4.Stir to make a medium-thick batter that coats the bread without becoming pasty.TIPIf the batter feels too thick, add 1 or 2 tsp more water. A thick batter makes the bread heavy in the center. - rest · ~5 min
Rest the batter briefly.
Let the batter stand for 5 minutes so the chickpea flour hydrates and the flavors come together.
- fry · ~6 min
Dip the bread and cook the first batch.
1.Heat 1 tbsp oil in a tawa or frying pan over medium heat.2.Dip 2 bread slices in the batter and coat both sides evenly.3.Place them on the hot pan and cook until the base looks set and golden, about 2 to 3 minutes.4.Drizzle a little oil around the edges, flip, and cook the other side until golden and crisp in spots.TIPCook on medium heat so the gram flour batter cooks through before the outside gets too dark. - fry · ~6 min
Cook the remaining bread slices.
Add the remaining 1 tbsp oil and repeat with the last 2 bread slices, cooking both sides until crisp outside and soft inside.
- serve
Serve hot.
Serve the Marwari Masala French Toast hot as a breakfast or snack.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use slightly stale, thick bread so it holds the besan-yogurt batter without tearing.
- 2Whisk the batter completely smooth before adding onion, or dry besan lumps will stay raw inside.
- 3Keep the batter medium-thick; if it is too heavy, the center can turn doughy before the crust browns.
- 4After dipping, let excess batter drip off for a second so the toast cooks crisp instead of cakey.
- 5Cook on medium heat only; besan needs a little time to lose its raw taste and set properly.
- 6Spread chopped onion evenly in the batter so large clumps do not fall into the pan and burn.
- 7Serve straight off the tawa with chai, green chutney, or ketchup while the edges are still crisp.
Adapt it for your goals.
Low-oil
Cook on a well-seasoned nonstick tawa with less oil, brushing only the edges for a lighter breakfast with similar crispness.
veganVegan
Replace yogurt with a little more water plus a squeeze of lemon for tang, making the dish fully dairy-free.
jainJain
Skip onion and asafoetida, then add extra coriander and mild chili for a Jain-friendly version with fresh flavor.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper, tea-time snack style that pairs especially well with sweet chai.
Why this is on our healthy list.
Plant-Based Protein Support
Chickpea flour adds plant protein and makes this breakfast more sustaining than plain toast.
Good Fiber From Besan and Onion
Besan and onion contribute fiber, which can help make the dish feel filling and balanced.
Fermented Dairy Tang
Yogurt brings tang, some protein, and a creamy texture that enriches the batter without needing eggs.
Frequently asked questions
Yes. Replace the yogurt with a little extra water and a squeeze of lemon. The taste will be slightly less rich but still nicely savory.
