Step 1: Sauté Vegetables

Heat 1 tsp of oil in a pan. Add 1 sliced small onion and stir-fry for 20 seconds until it softens.

Step 2: Cook Vegetables

Add 1 small sliced capsicum and 2 tbsp of grated carrot to the pan. Stir-fry until the vegetables have softened.

Step 3: Season Vegetables

Add a pinch of salt and a pinch of black pepper powder. Stir well to combine, then remove from heat and set aside.

Step 4: Prepare Semolina Base

In a large bowl, combine half a cup of semolina (sooji) with 1 cup of lukewarm water. Mix well, then cover and let it rest for 5 minutes to allow the semolina to soften and absorb the water.

Step 5: Prepare the Buns

Take 2 round buns and cut them into thick, long slices. Set aside.

Step 6: Make the Batter

After 5 minutes, uncover the semolina mixture. Add chopped coriander leaves, 1 chopped small tomato, 1 tsp cumin seeds, 1 tbsp red chili flakes, 1 tsp coriander powder, a pinch of carom seeds, a pinch of turmeric powder, red chili powder, and salt to taste.

Step 7: Combine Batter Ingredients

Mix all the spices and fresh ingredients into the semolina. Then, add the previously sautéed vegetables and mix everything together thoroughly.

Step 8: Adjust Batter Consistency

Add a little more water if necessary to achieve a thick, flowing batter that will coat the bun pieces.

Step 9: Coat the Buns

Dip each slice of bun into the prepared batter, using a spoon to ensure it is well-coated on all sides.

Step 10: Pan-Fry the Toasts

Heat 2 tbsp of oil in a frying pan over medium-low heat. Carefully place the batter-coated bun slices into the hot pan.

Step 11: Cook Until Golden Brown

Cook for 2-3 minutes on one side, then flip and cook the other side. Continue cooking, flipping as needed, until both sides are golden brown and crispy.

Step 12: Serve

Once the toasts are cooked, remove them from the pan and place them on a serving plate. Serve hot with your favorite sauce or chutney.

• Ensure the batter has a thick, flowing consistency to coat the buns properly.

• Cook on a medium-low flame to ensure the inside is cooked through without burning the outside.

• Let the semolina rest in lukewarm water for at least 5 minutes to soften it.

• Add other finely chopped vegetables like corn or peas.

• Add a pinch of chaat masala for extra tanginess.