Savory Eggless French Toast

Savory Eggless French Toast
One of my favorite snacks from my childhood, this Crispy Eggless “French Toast” is wonderfully vegan.
Although I call it a “French Toast,” it doesn’t have anything in common with the original dish other than the method of preparation and the fact that the chief ingredient is bread. In this version, herbs and spices perfectly compliment the crunchy chickpea flour coating.
My parents would deep-fry the toast, but I am not a huge fan of deep-frying for assorted reasons. So instead I shallow-fried the toast in just about a tablespoon of canola oil. The results were just as good, and you get the yummy, golden crunch without the calories.
They also used white bread- the only kind of sliced bread you found in India in those days. I used whole-wheat for healthier results. I do concede, though, that using white, thin-slice bread might result in an even crispier toast.
This snack, served with some plain ketchup, is perfect with a hot cup of Indian masala chai. Mmmm…bliss.Crispy Eggless “French Toast”
Savory Eggless French Toast
Recipe type: Snack
Cuisine: Indian
  • 3 slices of whole-wheat bread, each slice cut into half
  • 1 tbsp canola oil
  • 1 cup chickpea flour (besan)
  • 1 tsp chili powder
  • ½ tsp turmeric
  • 1 tsp cumin seeds, powdered
  • 1 tbsp coriander or parsley, chopped fine
  • Salt to taste
  1. Mix all ingredients other than the bread and use some water to make a thick, pancakey batter.
  2. In a non-stick or cast-iron skillet, heat 1 tbsp canola oil.
  3. Dip each bread half into the batter and coat thoroughly on both sides. Place the slices in a single layer in the skillet (Based on the size of your skillet, you might have to do this in batches).
  4. Cook until the underside is golden-brown, then flip over and cook the other side.
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  1. says

    I tried this recipe this morning. It was absolutely delicious.

    I added a little more chili powder.

    Do you have an idea as to the quantity of salt to be added. I sprinkled a bit in the batter, but when the french toasts were done, they were lacking enough salt.

    Regardless, it was great.

    Love your site…Thanks,

    • says

      Fareeda, I don’t usually give the amount of salt because that’s really a matter of individual taste. I tend to add very little salt to the food I cook. It’s a good idea to taste the batter– it should be a little less salty than you want because I find that foods, after being fried, tend to taste saltier than the batter.

  2. wildflower says

    Chickpea flour makes a great batter, doesn’t it?! I make something similar to this recipe but add quite alot lemon juice to the batter, which I think results in a more eggy flavour in combination with chickpea & turmeric. Plus some onion powder. Yum! I use the same batter to coat zucchini and eggplant slices. I’ll have to try this with your spice/herb mix!

  3. wildflower says

    By the way, I have to add I discoverer your site recently and it is awesome. all food looks SO good! Please keep up the great work. :)

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