Eggless Masala "Indian" Toast

Remember the Eggless Masala French Toast that I made some time back? I made it once and have not tried it again. I remember it turning out pretty well. I just haven't "gotten around to it." I was reminded of it recently when I had some leftover batter from the Vada Pavs that I made. For this new recipe, I used the batter as the coating for the eggless masala "Indian" toast instead of the yogurt and soji in my previous recipe.

For batter:
1 cup chickpea/besan flour
1 cup water
1 tsp red chili powder
1/4 tsp turmeric powder
1 tbsp coriander powder
Pinch of asafoetida powder
Salt to taste
You can also add:
1 tsp onions, minced
1 tsp green chilies/jalapeno, minced
1 tsp chopped cilantro

Whole wheat bread (with or without sides removed)
2 tbsp oil for shallow frying (per toast)

1. Combine the flour with the spices. Pour in water slowly with one hand while mixing with the other so that no lumps form until you have a batter with a thin consistency.
2. Heat oil in wide skillet. Dunk the bread slices one by one into the batter and then directly into the oil to shallow fry. Turn over when bottom is golden brown.
3. Serve hot with green chutney and/or ketchup.

I call this one "Indian" toast rather than "French" because it's all Indian, what with all the spices going on. Both recipes are good. This one is just a different variation and an easy way to use up leftovers sitting around in the fridge. It also makes for a quick breakfast item and it's always a winner!