Mix all ingredients except oil. Make small balls out of it. You can fill it with 1-2 raisins in between.
Dip it in egg white paste and roll in bread crumbs
Deep fry on low flame in moderatly heated oil till it is golden brown.
Serve hot with green chutney and tomato ketchup.
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.