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Indian Bread Fry

Indian Bread Fry is the savory French toast upgrade you didn't know you needed. Ready in just 10 minutes, this recipe transforms plain sandwich bread into a crispy, spiced snack. Choose the fluffy egg batter or the crunchy eggless besan coating. It is the best way to use up leftover bread for a quick breakfast or tea time side. Pair it with masala chai for the full experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 4 SERVINGS

Ingredients
  

FOR THE BREAD

  • 8 slices sandwich bread white or whole wheat

OPTION 1: EGG BATTER (CLASSIC)

  • 3 large eggs
  • ½ small onion finely chopped
  • 1 green chili finely chopped (optional)
  • 3 tablespoons chopped cilantro
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon red chili powder adjust to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon garam masala
  • ¼ teaspoon black pepper
  • ½ teaspoon grated ginger optional
  • 1 –2 tablespoons breadcrumbs or besan optional, to thicken

OPTION 2: EGGLESS BESAN BATTER

  • ¾ cup besan gram flour
  • 1 –2 tablespoons rice flour optional, for crispiness
  • ½ teaspoon salt plus more to taste
  • ½ teaspoon red chili powder adjust to taste
  • ¼ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon garam masala
  • 2 tablespoons chopped cilantro
  • ½ small onion finely chopped
  • 1 green chili finely chopped (optional)
  • ½ teaspoon lemon juice optional
  • ¾ cup water add gradually, you may need slightly less or more
  • Pinch baking soda optional

FOR FRYING

  • 4 –6 tablespoons neutral oil for shallow frying
  • 1 tablespoon butter or ghee optional

OPTIONAL FINISH

  • chaat masala or black salt to sprinkle
  • lemon wedges for serving

Instructions
 

  • Set up a plate with paper towels (or a wire rack). Keep bread nearby.
  • Egg batter: whisk eggs, then stir in onion, chili, cilantro, spices, and salt. If needed, add breadcrumbs/besan to slightly thicken.
  • Eggless batter: whisk besan, spices, and salt. Add cilantro, onion, and chili. Slowly whisk in water until smooth and pancake-batter consistency. Rest 5 minutes.
  • Heat a skillet over medium heat and add oil for shallow frying. Add butter/ghee if using.
  • Dip bread quickly on both sides, let excess drip off, and place into the pan.
  • Fry 2–3 minutes per side until golden and cooked through. Repeat in batches.
  • Drain briefly, sprinkle with chaat masala (optional), and serve hot with chutney, ketchup, or yogurt.

Notes

Don’t soak the bread—quick dip only.
Medium heat prevents greasy bread fry.
For crispier eggless bread fry, add rice flour.
Slightly stale bread holds up best.
Tried this recipe?Let us know how it was!