In a bowl, crumble bread slices with a little milk
Add the beaten eggs and ginger paste
The consistency should be thick enough to be rolled into little balls and deep fried.
Then add the onions, coriander, green chillies, and salt
Mix everything together very well
Heat oil in a deep frying pan
Drop small lumps of the dough and fry the pakoras till brown
The best way would be to heat the oil in high, and then keep the heat at medium-high while frying.
Remove and spread on a plate lined with paper tissue to remove excess oil
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.