Step 1

Heat a nonstick skillet over medium heat and add neutral oil. Once the oil is hot, add the diced red onions and sauté until they begin to sweat and caramelize, 3 to 4 minutes. Remove from pan and set aside.

Step 2

In a shallow, wide bowl, whisk together the chickpea flour with water until smooth. With a fork, mix in the chilis (or serrano pepper), coriander, sautéed onion, ground cumin seeds and a pinch of salt. Set aside.

Step 3

Place 1 to 2 slices of vegan cheese in between two slices of bread. Gently dip bread into chickpea batter until lightly coated on all sides. Set aside on a parchment-lined plate. Repeat with all sandwiches.

Step 4

Heat nonstick skillet from earlier over medium-high heat. Add 1 tablespoon of vegan butter. Once the butter is melted and bubbly, add one of the batter-coated French toasts to the skillet. Cook for 3 to 4 minutes, until golden-brown on one side. Then flip and cook for an additional 3 to 4 minutes until both sides are golden-brown and cheese is melty. Remove and repeat with remaining stuffed French toasts.

Step 5

Place hot toasts on a platter and immediately sprinkle on chaat masala (if using) so it sticks to the French toast. Serve with fresh lemon wedges, a drizzle of maple syrup and ketchup on the side.