In a medium bowl, whisk together the chopped red onion, finely chopped green chili, ground turmeric, kosher salt, fresh cilantro, and milk until well combined. Add in the eggs, ensuring they are fully beaten to create a fluffy batter.

Take your chosen bread slices and dip each one into the egg mixture, ensuring both sides are generously coated. Soak for about 30 seconds on each side.

Preheat a non-stick or cast-iron skillet over medium heat. Add a tablespoon of oil and once it shimmers gently, the pan is ready.

Carefully place the soaked bread slices on the hot skillet. Cook for about 3–4 minutes until the bottom is golden brown, then flip and repeat.

Remove them from the pan and serve immediately with ketchup and fresh cilantro mint chutney.