Add salt, corn flour, ginger, chilli in mashed potatoes
Fry onions, garlic and add them to semi-mashed peas.
Stuff the peas masala in to small balls made from the mashed potatoes.
Roll them in corn flour.
Deep fry the balls.
Serve the preparation with curd, green chutney made of coriander and red chutney made from dates and jaggery.
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.