In a wide mixing bowl, whisk together the red onion, green chili, ground turmeric, kosher salt, and chopped cilantro. Slowly add in the milk, then crack in the eggs and continue whisking for about a minute.

Dip slices of bread into the egg mixture, ensuring both sides are fully coated. Let soak for about 10-15 seconds on each side.

Heat a non-stick skillet over medium heat and add a drizzle of oil. Place the soaked bread slices onto the skillet and press down gently.

Once the bottom is golden, flip the bread and cook the other side for another 1-2 minutes until golden brown.

Remove from skillet and serve hot with ketchup and cilantro mint chutney.