Keep everything ready. Chop the onions, coriander leaves and tomatoes finely. Grate carrots.

Take chopped bread slices, suji, curd and rice flour in a blender. Blend everything to a smooth paste by adding ½ cup of water.

Now transfer the blended paste to a vessel and add chopped onions, tomatoes, coriander leaves, ginger, carrots, salt and cashews. Mix everything well and add some water if the batter is too thick.

Heat a tawa or iron skillet, add a ladle of bread batter to it and spread it to form a circle. Don't spread too much. It should be thick like pancakes. Sprinkle oil/ghee. Cook in low medium flame. Cook until brown on one side for three minutes and flip it carefully. Repeat the same for remaining bread batter.