In a large bowl, whisk together the chickpea flour, flax meal, spices, onion, chilies, water or milk, salt, and pepper. You want a smooth, pancake-like batter that coats the back of a spoon. If it’s too thick, add a splash of more liquid. If it’s too thin, add a spoon of chickpea flour and whisk again.

Slice your baguette into 1/2-inch rounds. Stale bread works best here because it soaks up the batter without falling apart. If you are using sandwich bread, lightly toast it first to dry it out.

Dip each slice into the batter. Let it soak for 10 to 15 seconds on each side, enough to absorb flavor without turning soggy.

Heat a skillet over medium heat. Add a little oil and swirl it around the pan. Place the soaked bread slices in the pan and cook for 2 to 3 minutes per side until golden brown.

Once flipped, lower the heat and cover the skillet with a lid. This helps cook the center without drying it out. Once both sides are crisp and the toast is cooked through, transfer to a plate.

Sprinkle each piece with a small pinch of kala namak while it’s still hot. It gives that eggy flavor without being overpowering.

Serve with some hummus or vegan yogurt and a handful of cucumber-tomato salad on the side. You can also instead add sliced avocado and some chili oil for a brunchy moment.