Combine gram flour, LG Hing, carom seeds, salt and red chilli powder in a bowl. Add sufficient water and whisk well to make a smooth batter of coating consistency.
Heat oil on a non-stick tawa. Dip the bread slices, one-by-one, in the batter and place on the tawa. Sprinkle coriander leaves on top and shallow-fry till golden and crisp from both sides.
Cut into triangles and serve hot with red chilli-garlic chutney and sweet tamarind chutney.
