Mix boiled moong, green chilli, coriander leaves, paneer, groundnuts, salt, red chily powder, garam masala, amchur, anaar daane.
Peal off corners of bread slices. Put them in little bit water. Press to remove extra water.
Place ready mixture in slice. Fold to turn into rolls. Wrap this rolls with suji.
Heat the oil in frying pan. Fry these rolls.
Serve rolls with chutney or sauce.
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.