Mix with chillies, coriander leaves, ginger and garam masala.
Add salt and grind to bind.
Add a little hot oil and blend with besan.
Form into kebab shapes and deep fry in batches till golden.
Serve hot with chutney.
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.