finely chopped onions, tomatoes, ginger, green chilies and coriander leaves
4 bread slices
oil for shallow frying
1 cup besan/chickpea flour
turmeric powder, red chili powder, asafoetida and salt
In a bowl or small pan, take finely chopped onions, tomatoes, ginger, green chilies and coriander leaves. everything has to be finely chopped. otherwise its difficult to manage medium pieces of onions and tomatoes while frying the toast. Add besan/gram flour, turmeric powder, red chili powder, asafoetida and salt.add water.whisk to a medium consistency batter.
there should be no lumps in the batter. avoid make thin batter. in case the batter makes thin, add a few tablespoons of besan and whisk again.Heat 1 tbsp oil for frying in a tava or frying pan.Dip the bread slice in the batter. with your hands, coat the bread slice evenly with the batter. also place the chopped onions & tomatoes on the bread slices with your hands. don’t keep the bread too long in the batter as then the slice breaks. Place the batter coated bread slices on the tava.
When the base is cooked and browned, flip and fry the other side. Flip and fry a couple of times to get even browning and cooking. fry the remaining bread slices in the same way. you can add more oil if required while frying the remaining batch. Remove and serve the besan toasts immediately, plain or with tomato ketchup or coriander chutney.
Lets check out what my fellow marathoners have cooked today for BM# 47.