Grind the soaked Bengal gram, coconut, red chillies, onion, garlic, fennel seeds, pepper, cloves, ginger and the required salt with a little water into a masala.
Smear the masala on the bread and roast with oil or ghee till both sides are cooked.
Serve hot with ketchup.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.