In a bowl add the gram flour and slowly add the water and whisk into a smooth batter.
Finely chop the red onion and green chilli.
Finely chop the coriander stems and roughly chop the leaves.
Add the chopped red onions, chillies, coriander, Kala namak and carom seeds to the gram flour batter and mix thoroughly.
Heat a frying pan ( preferably non-stick) over medium heat and brush with oil.
Dip the bread into the batter and coat both sides. Transfer the coated bread into the hot frying pan and fry for about a minute or two until golden brown, then flip to fry the other side.
Repeat with all the other slices.
Serve hot with coriander and sonth chutney (tamarind, jaggery and dry ginger) or by itself with tomato ketchup.