Now add the curd, finely chopped onion, chopped coriander leaves, chilli powder and salt to it.
Mix well to form a firm dough.
Divide the dough into small portions and make balls.
Flatten these to form a cutlet.
Place the cutlets on a hot skillet, add a tsp of oil and roast them on both sides until golden brown.
Serve it hot with tomato ketchup.
Recipe Courtesy: 4th sense cooking
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.