Combine all the ingredients except the maida and mix well.
Keep covered for 1/2 hour.
If the mixture is very sticky, mix in a little maida to make a soft, slightly sticky dough.
Dip your fingers in oil and take a small ball of dough (size of a marble).
Flatten it on the back of a fork and roll up to form a small cylinder.
Shape all the dough thus and deep fry in moderately hot oil till crisp.
Cool and roll in icing sugar.
Store in an air tight container.
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.