Mix all the ingredients one by one in a large bowl without any lumps. Do not add water at all. If this is sticky you can add some corn flour.
Oil your fingers and make small marble sized balls out of the mixture.
Lightly roll the balls in bread crumbs or corn flour.
Deep fry the balls, few at a time till golden brown.
Dip in your favourite sauce with the help of a toothpick.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.