Empty My Fridge
#shorts Vegan Masata Toast
Ingredients
- Chickpea flour¼ cups
- Red onion¼ cups
- Chili pepper1
- Cilantro2 tbsp
- Salt½ tsp
- Turmeric · ground¼ tsp
- Garlic · paste1 tsp
- Ginger paste1 tsp
- Chili flake · flakes¼ tsp
- Vegetable oil
- Bread2
Instructions
- Put the besan in a wide bowl and break up any lumps. Add half the water and mix to a smooth paste, then add the rest of the water to make a loose batter.
- Stir in the salt, turmeric, green chili, ginger and garlic pastes, onion and cilantro. Add red chili flakes for extra heat if you like.
- Dip a slice of bread in the batter and press with a spoon so it soaks it up. Turn it over gently, press again, and spoon some batter onto the top side.
- Heat a non-stick skillet over medium heat and spread 1 teaspoon of oil. Place the soaked bread in the pan, spoon 1 to 2 spoonfuls of batter on top, and cook 3 to 4 minutes until the bottom is golden brown.
- Flip the bread carefully and cook the other side 3 to 4 minutes. Add a teaspoon of oil around the edges of the bread.
- Repeat with the second slice of bread. Serve hot with ketchup, green chutney or sriracha, and ginger chai.
Summarized from Ministry of Curry's video. Watch it for the details.
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