Besan vegetable toast

Besan vegetable toast is the eggless answer to French toast. Bread slices are dipped in a spiced besan and vegetable batter, then toasted on the tawa until golden and crisp. It turns plain bread into a warm, savoury breakfast that actually keeps you going till lunch.

Why it helps

Plain bread on its own digests fast and leaves you hungry soon after. Coating it in besan (gram flour) adds plant protein and fibre, and the chopped vegetables add more. That combination slows the meal down, so your energy stays steadier through the morning. Besan is one of the most useful high-protein Indian foods sitting in your kitchen already.

Ingredients (serves 2)

• 4 slices of bread, whole wheat or multigrain if you have it
• 3/4 cup besan (gram flour)
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 2 tablespoons chopped coriander
• 1 green chilli, finely chopped (optional)
• 1/4 teaspoon turmeric
• 1/2 teaspoon roasted jeera powder
• Salt to taste
• Water, to make a thick, coating batter
• 2 teaspoons oil, for the tawa

Method

1. In a wide bowl, whisk the besan with turmeric, jeera powder, salt and water into a smooth, thick batter, like dosa batter.
2. Stir in the onion, tomato, coriander and green chilli.
3. Heat a tawa on medium and brush it with a little oil.
4. Dip a bread slice into the batter, coating both sides well. Let extra batter drip off.
5. Place it on the tawa and cook for 2 to 3 minutes until the underside is golden.
6. Drizzle a few drops of oil around the edges, flip, and cook the other side until crisp.
7. Repeat with the remaining slices. Cut into triangles and serve hot with green chutney.

Make it your own

• Add grated carrot or finely chopped capsicum to the batter for colour and crunch.
• Stir a spoon of curd into the batter for a softer coating.
• Serve with a bowl of curd or a glass of chaas to round it into a full meal.

Enjoy it as part of the CurviCare Plate, or try more high-protein Indian breakfasts.