Grind to a consistency of dosa batter in a grinder.
Put salt and peas to it.
Mix the batter well.
Take refined oil in a frying pan.
Wait till the oil is hot.
With the help of a big spoon take some mixture and pour it into the oil.
It will spread as a puri in oil.
Fry it both sides.
It will come out fluffy and round.
Serve this with spicy aloo curry and tomato chutney.
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.