Mix all ingredients and make a dough. Keep the dough overnight to rise.
Take a fistful of dough and rub it on fulvadi zhara press directly over hot oil and fry till red.
Store in tight container once cool.
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.