Pick, wash dal and soak in three cups of water for thirty minutes. Drain and leave aside; clean, wash and finely chop mint leaves. Peel, wash and chop onions and garlic. Heat oil in a pan, add garlic, stir for a moment and add onions. Saute for three to four minutes till onions turn soft.
Add dal and cook for a three to four minutes .
Add about two and half cups of water and boil dal till soft and all liquid is absorbed.
Mash dal, cool and mix with tomato puree, mint, dried breadcrumbs, salt and pepper powder.
Divide it into small equal portions, form them into a round take shape and coat with refined flour.
Heat sufficient oil in a kadai and deep fry ticks until crisp and golden brown in colour.
Drain onto an absorbent paper and serve hot with chutney of your choice.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.