Vegan Masala Recipe
Masala French Toast
Crisp, savoury masala French toast with onion, green chilli and turmeric, served hot with chutney for an easy brunch.
Recipe by Craig LogueHow our recipes are created
Substantially updated 24 September 2026
From the kitchen
What to expect
This masala French toast combines traditional Indian spices with familiar comfort, perfect for an enjoyable brunch with family.
Serving idea
Best served simply
Serve with a side of fresh fruit or a light salad for a refreshing contrast.
Recipe-specific guidance
Why this method works
Chickpea flour binds the savoury coating without egg and sets into a crisp, seasoned surface. Brief soaking is enough: the bread should absorb flavour at the outside while retaining enough structure to turn in the pan.
Cues to watch for
- •Whisk the batter smooth before adding onion and coriander.
- •Dip each side quickly rather than leaving bread submerged until soft.
- •Turn when the underside is golden and the coating releases cleanly from the pan.
Useful substitutions
- •Firm day-old bread handles the batter better than very soft fresh slices.
- •Finely chopped tomato can be added only after removing its wet seeds.
- •Reduce chilli independently while retaining turmeric, coriander and salt.
Storage and reheating
This is best eaten immediately. If needed, refrigerate for one day and reheat in a dry frying pan or hot oven until the edges become crisp again.
Cook the recipe
Method
- 1
In a wide bowl, combine 2 tablespoons of finely minced red onion, 1 teaspoon of minced green chili, ¼ teaspoon of ground turmeric, ½ teaspoon of kosher salt, 2 tablespoons of finely chopped cilantro, and ⅓ cup of plant-based milk. Whisk these ingredients together until well combined.
- 2
Dip one slice of bread into the mixture, pressing down gently with a fork to ensure it absorbs the eggless mixture. Flip the bread and repeat on the other side.
- 3
Heat a non-stick pan over medium heat and add 2 tablespoons of oil. Once hot, carefully place the soaked bread in the pan, adding some extra onions from the mixture on top. Cook for about a minute or until the bottom side turns golden brown.
- 4
Flip the bread and cook for another minute until the other side is golden brown. Repeat with the second slice of bread.
- 5
Serve hot, accompanied by ketchup and cilantro mint chutney.
A few useful notes
Notes
- This French toast has a lovely crispy exterior with a savory, soft interior. If you have leftovers, store them in an airtight container in the fridge; they can be reheated gently on a pan to retain their texture.
- Feel free to adjust the spice level by using more or fewer chilies, and pair it with your favorite accompaniments for a personalized touch.
Gather everything first
Ingredients
- 2 tablespoons red onion (finely minced)
- 1 teaspoon green chili (finely minced, jalapeño or other spicy chili works too)
- ¼ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 2 tablespoons cilantro (finely chopped)
- ⅓ cup plant-based milk (or water)
- 2 slices bread (sourdough, multigrain or whole wheat)
- 2 tablespoons oil (for cooking)
- 2 tablespoons ketchup
- ¼ cup cilantro mint chutney
Learn the technique
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