First, get all your veggies ready. Mince the onion and green chili, dice the tomato and bell pepper, and shred the carrot. Chop the coriander leaves finely.

In a small bowl, combine the chaat masala, salt, turmeric powder, Kashmiri red chili powder, and black pepper.

Heat 2 tsp of cooking oil in a pan. Add the cumin seeds and wait for them to pop. Add the minced onion and green chili. Sauté until the onions turn translucent. Add the diced tomato, bell pepper, and shredded carrot. Cook for 2-3 minutes. Sprinkle the spice mix over the veggies and cook for another 2 minutes. Add the sweet corn kernels and cook for a minute more. Set aside.

Spread butter on one side of each bread slice. Then, spread green chutney on the same side.

Spread the sautéed veggie mixture evenly over the buttered and chutney side of each bread slice.

Top each slice with a generous amount of shredded cheddar cheese. Drizzle with lemon juice for added zest.

Place the assembled slices on a preheated griddle or in an oven. Toast until the bread is crispy and the cheese has melted to a golden-brown perfection.