Knead into a soft pliable dough adding enough water
Roll the dough into chapatis, about 6 inches in diameter
Shallow fry on a hot tawa, applying some oil on both sides till done
Serve hot with mango pickle or curd
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.