There is no need to cook the veggies first. Just add them raw.

To a bowl, add finely chopped onions.

Add finely chopped bell peppers.

Add peeled and finely grated carrots and beets.

Then add corn and half of the chopped cilantro.

Add all the seasonings like garam masala, paprika, crushed black pepper, cumin powder, coriander powder, chaat masala (optional), and salt.

Mix all the ingredients together and keep it aside. You can also mix in a tablespoon of lemon juice.

Add garbanzo flour or besan to a mixing bowl. Then add crushed pepper, garam masala, paprika, turmeric powder, and cumin powder.

Then gradually add water to it and whisk it till all the flour gets dissolved and there are no lumps.

Add the ginger-garlic paste along with salt and mix it into the batter. The batter should be of coating consistency. That means, it should neither be too thick or too thin.

Set the batter aside for now. In another bowl, mix shredded vegan cheese and the remaining cilantro. Keep it aside for now.

Make the first one for practice. You will get the hang of it as you go.

Also, if you have prepared the batter and the veggies mixture in advance and have stored it in the fridge, get it out. Let it come to room temperature first.

Drizzle oil on a skillet and keep the flame on low. Dip two bread slices (one after the other) in the batter and place them on the skillet next to each other.

No need to keep the bread slices soaked in the batter for long. Just dip, coat, and place on the skillet.

Add the veggie mixture over both slices.

Pour some batter between the two slices so that they get joined together. Also, lightly drizzle some batter over the veggies. Drizzle oil around the bread and let it cook for 2-3 minutes.

Using a wide spatula, carefully flip both the slices together to the other side. Let this side cook for another 2-3 minutes on low flame.

Flip it back to the side that has the veggies. Now sprinkle the cheese + cilantro mixture on top. Use the spatula to separate the bread slices.

Carefully fold one slice over the other. Press gently and cook for 30 seconds or till the cheese melts.

Make as many as you need. Then cut them in halves or triangles and serve with some green chutney and/or tomato ketchup. It goes perfectly with Chai or Coffee.