Servings: 12 pieces
- 5-6 slices white bread
- 1 tsp garam masala
- 1 tbsp dried fenugreek leaves kasoori methi
- 1.5 tsp mango powder amchoor
- 1/2 tsp caraway seeds ajwain
- 1/2 tsp red chilli powder
- 2 green chillies finely chopped
- 1/2 inch fresh ginger peeled and finely chopped
- Handful coriander leaves finely chopped
- Salt to taste
- 1/2 cup oil
Mix together all the dry ingredients.
Add 3/4 -1 cup of waters and mix it well so that there are no solids.
Mix in ginger, chillies and coriander leaves.
You want the mixture to be thick enough so that it sticks to the surface of the bread but not too thick.
Remove the browned edges from the bread slices (optional)
Cut each bread slice diagnolly into two triangles.
Set the wok with oil for frying on heat. Add few drops of the besan mix to the oil and if the besan mix rises to top of the oil immediately, then the oil is ready for frying.
Dip the bread triangles in the besan batter so that both sides are fully covered in batter. Don't leave the bread in the batter as the bread will break apart.
Add the bread to oil and fry until both sides are lightly browned
Calories: 113kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 76mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg