Add red chilli powder, turmeric powder, and salt to the ginger-garlic paste.
Smear a little paste on both sides of the slices.
Take care that it is a very thin layer of paste and that both sides are well-coated.
Heat oil in a pan or a non-stick tawa and arrange the slices around the tawa.
Shallow fry and cook till both sides are done, turning them over frequently.
Remove from pan and drain any excess oil on a tissue paper.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.