Savory Chickpea-Battered Toast with Onion and Spices (Print-Friendly Version)

Day-old baguette slices are dipped in a chickpea-flour batter and pan-cooked until the coating is set. Finely chopped onion and chili distribute through the thin coating. Add kala namak after cooking and serve the toast promptly with your chosen accompaniment.

in-article · In-Article — 336x280 / 300x250 desktop · 300x250 / 320x50 mobile

House placeholder — AdSense units launch here

# Ingredients You’ll Need:

→ Base Batter

01 - 1 cup chickpea flour or gram or besan flour (100g)

02 - 1 tsp flax meal for binding

03 - 1 cup water or unsweetened plant milk (236ml)

04 - 1/2 baguette sliced into 1/2-inch thick pieces (stale or day-old works best)

05 - 1/4 cup finely chopped onion

06 - 1-2 green chili peppers, finely chopped (adjust to heat preference)

07 - Salt and black pepper to taste

08 - 1/4 to 1/2 tsp kala namak (black salt), to sprinkle on top after cooking

09 - 1-2 tbsp neutral oil for pan-frying

→ Spices

10 - 1/2 tsp ground turmeric

11 - 1/4 tsp cayenne pepper or 1 tsp paprika for milder flavor

12 - 1/2 tsp ground cumin

13 - 1 tsp ground coriander

→ To Serve (optional)

14 - Hummus or vegan yogurt

15 - Fresh salad (cucumber, tomato, greens)

16 - Pickled onions or a quick chutney

17 - Sliced avocado and chili oil

# How to Make It:

01 - Whisk chickpea flour, flax meal, turmeric, cayenne or paprika, cumin, coriander, salt and pepper with the measured water or unsweetened plant milk.

02 - Stir in finely minced onion and chili.

03 - Slice the day-old baguette into half-inch pieces. Heat a little of the oil in a skillet over medium heat.

04 - Dip each slice briefly on both sides until coated without collapsing.

05 - Cook in an uncrowded layer for about two to three minutes on the first side. Turn and continue, lowering the heat and covering briefly if needed until the coating is fully cooked and the centers are hot.

06 - Repeat with remaining bread and oil, checking each batch rather than relying on color alone.

07 - Sprinkle lightly with kala namak after cooking. Serve promptly with the chosen ready-to-eat accompaniments.

# Extra Suggestions:

01 - Whisk the chickpea flour, flax meal and liquid until smooth enough to coat a spoon.

02 - Slightly dry half-inch slices hold their shape during dipping better than very soft fresh bread.

Return