Besan Paneer Toast without Bread

Besan is one of those pantry flours that does more than most people expect. Made from split chickpeas, it has a nutty, slightly earthy taste and it sets up quickly when mixed with water, which is why it turns up in so many quick Indian snacks. Here it becomes the whole base of the toast, so there is no bread involved at all. That makes this a good thing to have on hand when you want something warm and filling without reaching for a loaf.

The vegetables do a lot of the work. Capsicum, carrot, tomato, cabbage and spinach all release a little moisture as they sit in the batter, so give the mix a minute or two before you pour it into the toaster. You will see the batter loosen and the spinach turn a deep green. The paneer goes in as a middle layer, and it softens rather than melts, so you get soft pockets of cheese between the vegetable batter instead of a stringy mess.

A tip from a home cook: the Eno goes in right at the end, and once it is in, work quickly. The fruit salt starts to bubble as soon as it meets the liquid, and that little lift is what keeps the centre soft. If you let the batter sit for ages after adding it, you will lose some of that puff. Also, grease the toaster properly. A thin film of oil is enough, but do not skip it, or the edges will stick and tear when you open the lid.

For leftovers, the toast keeps reasonably well wrapped in foil in the fridge for a day. Reheat slices in a dry pan over low heat, turning once, until the outside crisps again. It does not reheat well in a microwave because the crust goes soft and rubbery. Cold slices also make a decent lunch box item, tucked alongside a small bowl of chutney.

Serve it with green chutney, which cuts through the richness of the paneer and gives a sharp, fresh note. Plain curd is the other classic partner, and it makes the meal feel calmer and more like a proper breakfast. If you want something on the side that echoes the flavours, a simple bowl of Gujarati Homestyle Urad Dal with Curds fits nicely next to a plate of these slices. For a lighter spread across the table, Steamed Moong Sprout and Spinach Dhokla carries the same gram flour and spinach idea in a softer, steamed form.