1 cup besan
1 pinch of asafoetida
¼ tsp turmeric
½ tsp dry mango powder
½ tsp red chilli powder (optional)
4 slices bread
¼ tsp carom seeds
¼ tsp salt
½ cup water
1 finely chopped green chilli
¼ tsp ginger paste
2 tbsp finely chopped onion
2 tbsp finely chopped capsicum
1 tbsp finely chopped coriander leaves
Add besan to a large mixing bowl. Then mix the turmeric, chilli powder, dry mango powder, carom seeds, a pinch of asafoetida and salt.
Add half a cup of water and whisk until it turns smooth.
Then add the green chilli, ginger paste, onion, capsicum and coriander leaves. Mix well to get a thick flowy consistency.
After that, dip bread slices into the besan batter and cover both sides.
Heat a flat pan with oil and toast on low flame. Flip over to cook both sides until the besan gets cooked completely. The bread will turn crisp once it’s cooked.
Pack the toast with tomato sauce for your toddler’s tiffin