Make a flavorful and crunchy snack using gram flour, whole-wheat bread, onions, peanuts, coriander and simple Indian spices.
The besan mixture is seasoned with garam masala, chili powder, chili flakes and onion, while the peanut-coriander mixture adds freshness, nuttiness and a tangy touch from dry mango. Whole-wheat bread helps bring everything together into an easy snack that works well for breakfast, tea time, lunch boxes or party appetizers.
Ingredients
Method
- For the peanut-coriander mixture, grind the coriander, dry mango, peanuts, salt and a little water into a coarse chutney. Set aside.
- For the besan batter, combine the gram flour, chopped onion, garam masala, red chili powder, salt and chili flakes in a bowl.
- Add water gradually and whisk to a smooth batter of coating consistency.
- Heat a little oil in a pan over medium heat.
- Dip each bread slice into the besan batter, coating both sides evenly.
- Place the coated slices on the pan and cook until the underside is golden and crisp.
- Drizzle a little oil around the edges, flip, and cook the other side until golden.
- Repeat with the remaining slices.
- Serve hot with the peanut-coriander chutney on the side.
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