eggless french toast

I don’t eat eggs. By which I mean that I don’t eat them in an eggy-way. By which I mean that I only eat them in cakes and pancakes, safely hidden and tucked inside flour, sugar and butter. I know, it’s a matter of shame and pity. By implication, I also don’t eat French Toast. No wonder then, I hardly eat breakfast.

I recently discovered a neat way to make eggless French Toast, by replacing egg with besan i.e. gram flour or chickpea flour. It’s a pale yellow, nutty flour made of black chickpeas. You can buy it in any Indian grocery store e.g. Kalustyan’s in New York.

The recipe is simple, quick and versatile. You first make a slightly runny mixture of besan, vegetables and spices. Next, dip/slather/coat the bread slices in it and toast them in a pan with some butter or oil. It is quite like an Indian bread pakora, except that there isn’t as much besan used and no deep-frying is involved.  Here are the ingredients for the most basic version:

Ingredients (for about 3 toasts)

  • Besan, 2 tbsp
  • Onion, 1 small, grated or finely chopped
  • Cilantro leaves, to taste
  • Green chilli, to taste, grated
  • Salt, to taste
  • Red chilli powder, to taste
  • Turmeric, a pinch
  • Butter or oil
  • Sliced bread


  • Combine the besan, grated onion, chillies and powdered spices with a little water to make a smooth, runny paste — the same consistency as eggs. Other vegetables you can use are carrots, tomatoes and capsicum e.g.
  • Heat a skillet and melt some butter/oil in it.
  • Dip the bread slices in the besan mixture and brown them on both sides in the skillet.
  • Eat with ketchup or any other chutney.

And just because I love how the blue rubber-band looks against the yellow-black-white of my besan bag, here are two more pictures!



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