First boil the meat with ginger, garlic paste, salt, chilli, green chilli, until dry.
Then mix bread, egg, garam masala, lemon into meat mixture.
After mixing keep in the fridge for 30 mins.
Then deep fry.
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.