Pondicherry is a very beautiful former French town on India’s east coast, and that is my model of India’s tackle French toast – as a result the name, Pondicherry toast. Chickpea flour is blended with yoghurt, coriander, chilli and cumin, then pan-fried to create a scrumptious large bread pakora. Many Indians consume this as an after-school or work snack; I adore it for Sunday breakfast, with chai, ketchup and Lata Mangeshkar’s syrupy music on inside the heritage.
If you’re reducing your own bread, reduce it as thinly as keep-bought sliced bread, due to the fact that makes for a higher ratio of batter to bread. Beware: a few “simple” soya yoghurts have sugar in them, so do check the label. I use Sojade’s ‘So Soya!’
Prep 10 min
Cook sixteen min
Makes 4 toasts, to serve 2-four
100g chickpea flour (aka gram flour or besan)
120g soya yoghurt
2 tbsp lemon juice
1 huge handful coriander leaves, finely shredded
1 tsp cumin powder
1 green finger chilli, very finely chopped
½ tsp Kashmiri chilli powder
½ tsp salt
4 thin slices bread
Rapeseed oil, for frying
In a bowl, whisk the chickpea flour with the yoghurt until there are not any lumps, then add all the other ingredients besides the bread and oil, and mix thoroughly.
Heat a teaspoon of oil in a nonstick frying pan till warm. Meanwhile, dunk one slice of bread in the batter, making sure to coat each facets (however don’t deliver it a bath). Carefully lay the bread in the hot pan and prepare dinner for a minute and a half of to two minutes, till golden brown on the underside, then turn over with a fish slice and cook for the same time on the alternative side.
Slide or raise the toast directly to a serving plate and hold heat at the same time as you repeat with the other 3 slices of bread, making sure you get enough of the herbs and spices inside the backside of the batter bowl on every facet. Serve warm with ketchup.