Take all the ingredients for the filling in a big bowl. Mix everything and keep the mixture aside.
Mix the besan, salt, and hing in a bowl. Slowly add water and make a smooth, not too thick, not too thin consistency batter. Make sure the batter is lump free.
Divide the cheese mixture into 3 parts. Apply one part of the cheese chili mixture to a slice of bread. Then cover it with another slice. Keep it aside.
Heat oil in a pan. Dip the stuffed bread in the batter and coat it evenly from all the sides with the besan batter. Carefully slide the bread into the hot oil.
Fry on a medium flame till they are crisp and golden brown. Place on kitchen paper towels to absorb excess oil.