Knead wheat flour, oil, salt together and make a soft dough using enough water
Set aside the dough for 25 minutes, covered with a wet cloth
Soak moong dal for at least one hour and grind to make a paste
Grind together red cumin seeds, cardamom, cloves and cinnamon and keep aside.
Heat 1 tbsp of oil in a fry pan
Add the Dal paste and the mixed masala, stirring constantly till the dal is fried and the water is absorbed leaving it dry
Knead and divide the dough into 10 small balls
Make a cup with each ball and fill with the prepared dal mixture
Seal by extending the dough over the filling
Flatten and roll it as a roti.
Deep fry in hot oil till golden brown
Drain and serve hot
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.