1/4 Cup Finely Chopped Coriander Leaves (Cilantro)
Plain Sev for Topping
* Note - If your yogurt is not thick do not add water. Whisk well and use as is. You may need to increase the quantity of the yogurt.
Trim the sides of the bread slices with a sharp knife to get a square shape. Keep aside.
Combine 1 cup of the yogurt with 1/2 cup of water, sugar and salt. Whisk well till the sugar is dissolved.
Take an 8X6 rectangle glass dish (or a similar dish with high sides). Pour 1/4 cup worth of the whisked yogurt on the bottom and arrange two slices of bread on top.
Sprinkle a little red chilli powder and cumin powder according to taste.
Repeat with the remaining yogurt and two bread slices ensuring that all the bread is completely soaked in the yogurt. Trim the 5th slice of bread and fit it into the corners where the bread slices are missing.
Combine the remaining 1/4 cup thick yogurt and 1/4 cup water and pour evenly all over the top. Sprinkle with red chilli powder and cumin powder.
Cover with plastic wrap and place in the refrigerator for at least an hour. Remove from the fridge just before serving and garnish with the onions, coriander leaves and sev. Cut into 9 equal portions using a sharp knife and serve immediately.